Ww Moroccan Slow Cooker Stew

• 1 spray nonstick cooking spray
• 1 small onion, chopped
• 1 medium garlic clove, minced
• 1 medium butternut squash, peeled, seeded and cut into 1/2 inch cubes
• 1 cup baby carrots
• 1 cup canned crushed tomatoes
• 12 cup vegetable broth
• 14 teaspoon cinnamon
• 12 teaspoon cumin
• 12 teaspoon red pepper flakes
• 15 ounces canned chick-peas, drained and rinsed
• 12 teaspoon 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.
4. Add sauteed onion, 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.
8. Note: cooking a hard-shell squash makes it easier to peel.
9. Pierce the gourd several places with a fork, microwave on high for 6-10 minutes, depending on the size and then peel.

onion, garlic, butternut squash, baby carrots, tomatoes, vegetable broth, cinnamon, cumin, red pepper, chickpeas, salt

Taken from www.food.com/recipe/ww-moroccan-slow-cooker-stew-394176 (may not work)