Recipe By: adapted from America’s Best Slow Cooker Recipes, Donna-Marie Pye
Serving Size: 6
2 carrots — sliced
1 medium butternut squash — peeled & cut into 1″ cubes
1 medium onion — chopped
1 19 oz can chickpeas — rinsed & drained
1 19 oz can diced tomatoes — with juice
1 cup vegetable broth
1/2 cup chopped pitted prunes
1 teaspoon cinnamon
1/2 teaspoon red pepper flakes
2 tablespoons chopped fresh parsley or cilantro
salt & black pepper to taste
In slow cooker, combine carrots, squash, onion, chickpeas, tomatoes (with juice), stock, prunes, cinnamon, and red pepper flakes; stir to mix well.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until all vegetables are tender.
Before serving, stir parsley into stew and season to taste with salt & pepper. Serve over hot cooked couscous.
Couscous: Stir 1 cup of couscous with 1 1/4 cup boiling water and 1/4 teaspoon of salt. Cover and let stand for 5 minutes, then fluff with a fork.