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Ingredients
- 796 mL can diced tomatoes
- 1/2 large butternut squash, peeled and diced
- 1 large sweet potato, peeled and diced
- 1 tbsp onion powder
- 1 tbsp cumin
- 1 tsp garlic powder
- 1/2 tsp cayenne
- 1/2 tsp salt
- 540 mL can chickpeas, rinsed and drained
- 1 cup sliced dried apricots
- 1/2 cup chopped cilantro or parsley
- Combine tomatoes with squash, sweet potato and seasonings in slowcooker insert. Cover and cook on low until squash is tender, about 8 hours.
- Stir in chickpeas and apricots during the last 30 min of cooking. Sprinkle with cilantro just before serving. Serve with couscous.
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Testing Tip
Raw onions and garlic can taste unpleasantly acrid in a slowcooked dish. Onion and garlic powders are more reliable.
- 253 calories
- 7 g protein
- 57 g carbohydrates
- 2 g fat
- 9 g fibre
- 577 mg sodium
User comments (5)
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Great vegetarian recipe....i added parsnips since i had extra in my fridge...i am sure carrots would also taste good...try...you'll love it!!
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Made this for our veg children and everyone loved it. Add some cinnamon for extra interest. It is even better the second day.
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Made it with acorn squash as no butternut available. Delicious anyway. Would definitely make again.
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Love this recipe....I added some carrots and 1 cup of veg stock for extra sauce, was delishhhh xx
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lovely recipe ...added some carrots and 1 cup veg stock for extra sauce,,,delishhh x
