Moroccan vegetable stew

• 796 ml can diced tomatoes
• 1/2 large butternutsquash, peeled and diced
• 1 sweet potato, peeled and diced
• 1 tbsp onion powder
• 1 tbsp cumin
• 1 tsp garlic powder
• 1/2 tsp cayenne
• 1/2 tsp salt
• 540 ml can chickpeas, rinsed and drained
• 1 cup sliced apricots
• 1/2 cup chopped cilantro or parsely

1. combine tomatoes with squash and sweet potato with seasonings in slow cooker
2. stir in chickpeas and apricots during last 30 minutes of cooking.
3. garnish before serving
4. serve with couscous
5. 253 calories

tomatoes, butternutsquash, sweet potato, onion, cumin, garlic, cayenne, salt, apricots, cilantro

Taken from cookpad.com/us/recipes/330121-moroccan-vegetable-stew (may not work)