"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

MOROCCAN SLOW COOKER STEW Recipe

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This recipe for MOROCCAN SLOW COOKER STEW, by , is from Nellie to New and 8 In Between -- Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorelei Battram
Added: Monday, November 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 spray cooking spray
1 small onion, chopped
1 med garlic clove minced
1 med butternut squash, peeled, seeded, cut into 1/2 inch cubes
1 c baby carrots
1 c canned crushed tomatoes
1/2 c 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

Directions:
Directions:
Coat a small pot with cooking spray. Add onion and garlic; saute for 5 min.
Place squash in a 3 quart or larger slow cooker. Add onion and garlic, carrots, tomatoes, broth , cinnamon, cumin and red pepper flakes. Cover and turn on to low heat, simmer for 6 hrs.
Add chickpeas and salt. Stir, cover and heat for 5 min.

 

 

 

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