Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil -

  2. 1 yellow onion (medium size), chopped -

  3. 2 cloves garlic, minced -

  4. 1 butternut squash (large), peeled, seeded ,and cut into 3/4-inch cubes -

  5. 1 1/2 cups baby carrots -

  6. 1 1/2 cups crushed tomatoes (canned) -

  7. 3/4 cup vegetable broth (canned) -

  8. 1/2 teaspoon cinnamon, ground -

  9. 1/2 teaspoon cumin, ground -

  10. 1/2 teaspoon red pepper flakes -

  11. 1/2 teaspoon black pepper -

  12. 1 can (15 oz.) chickpeas, drained and rinsed -

  13. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. In a small skillet, add 1 tablespoon of olive oil and heat over medium-high heat. Add the onion to the pan and sauté for 5 minutes; then add the garlic and sauté for another minute. Place the cubed squash in a 3-quart (or larger) slow cooker; add the sautéed onion and garlic; then add the carrots, tomatoes, broth, cinnamon, cumin, red pepper flakes, and black pepper. Cover the slow cooker, turn the heat setting to low, and simmer the ingredients for 6 hours. After 6 hours has elapsed, add the chickpeas and salt. Stir, cover, and heat for an additional 5 to 10 minutes. Note: To make the job of peeling the butternut squash easier, pierce it with a fork in several places and microwave it on high for a few minutes to loosen the skin. Note: Top individual servings with a dollop of plain yogurt to help reduce the spiciness.


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