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.

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