Moroccan Vegetarian Stew

Preparation time 15 minutes,  Cooking Time 8 hours,  Makes 6 Servings

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 sea  salt ( I usually use a salt substitute, it will reduce your salt intake )  
• 540 mL can chickpeas, rinsed and drained
• 1 cup sliced dried apricots
• 1/2 cup chopped cilantro or parsley

1. Combine tomatoes with squash, sweet potato and seasonings in slowcooker insert. Cover and cook on low until squash is tender, about 8 hours.
2. Stir in chickpeas and apricots during the last 30 min of cooking. Sprinkle with cilantro just before serving. Serve with couscous.

• Testing Tip

  Raw onions and garlic can taste unpleasantly acrid in a slowcooked dish. Onion and garlic powders are more reliable.
  

Nutrients per Serving

• 253 calories  ,7 g protein  ,57 g carbohydrates  ,2 g fat  ,9 g fiber  ,577 mg sodium