Butternut Squash Stew
Ingredients:
- 1 can whole tomatoes
- ½ cup raisins
- 2 teaspoons ground cumin
- 1½ teaspoons ground ginger
- ¼ teaspoon ground cinnamon
- Kosher salt and pepper
- 1 red onion
- ½ medium butternut squash
- 1 cup couscous
- ¼ cup fresh cilantro
- 1 can chickpeas
Directions
Place the tomatoes (and their juices) in a 5-6 quart slow cooker and break them up slightly. Add the raisins, cumin, ginger, cinnamon, ½ teaspoon salt and ¼ teaspoon pepper and mix to combine.
Add the onion and squash and cook, covered, until squash is tender, 5-7 hours on low or 3-5 hours on high.
Ten minutes before serving, cook the couscous according to package directions; fold in the cilantro. Gently fold the chickpeas into the stew and cook, covered, until heated through, about 3 minutes.
Serve over the couscous.