Jaime  Oct 16 2005 - 6:28pm  Entree   

Servings:

Preparation Time:
0.5 hours
Ingredients

• 1 serving cooking spray (5 one-second sprays per serving)
• 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 carrot(s), baby
• 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, rinsed and drained
• 1/2 tsp table salt

Cooking Instructions
Coat a small skillet with cooking spray. Add onion and garlic; sauté for 5 minutes.

Place squash in a 3-quart or larger slow cooker (crockpot). Add sauted onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours.

Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes. Yields about 1 1/3 cups per serving.

Source:
Angela
Notes
I have skipped the sauteing of the onions and garlic, and it was still good.