Moroccan Slow Cooker Butternut Squash And Carrot Stew

• Moroccan Slow Cooker Butternut Squash and Carrot Stew
• Weight Watchers | 4 points
• 1 spray(s) cooking spray
• 1 small onion(s), chopped
• 1 medium garlic clove(s) minced
• 1 medium butternut squash peeled, seeded and cut into 1/2-inch cubes*
• 1 cup baby carrots
• 1 cup canned crushed tomatoes 1/2 cup vegetable broth
• 1/4 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp red pepper flakes
• 15 oz canned chickpeas, drained and rinsed
• 1/2 tsp table salt

1. Coat a small skillet with cooking spray.
2. Add onion and garlic; saute for 5 minutes.
3. Place squash in a 3-quart or larger slow cooker (crockpot).
4. Add sauteed onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes.
5. Cover and turn on to low heat; simmer for 6 hours.
6. Add chickpeas and salt.
7. Stir, cover and heat for an additional 5 minutes. Yields about 1 1/3 cups per serving.

slow cooker butternut, watchers, cooking spray, onions, garlic, butternut squash, baby carrots, tomatoes, ground cinnamon, ground cumin, red pepper, chickpeas, salt

Taken from www.epicurious.com/recipes/member/views/moroccan-slow-cooker-butternut-squash-and-carrot-stew-50017462 (may not work)