"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau


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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.

Lorelei Battram
Added: Monday, November 24, 2008


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

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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