North African Vegetarian Slow Cooker Stew Recipe

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.