This is a great recipe for fall and winter. I substituted pumpkin for the squash, and it was great.
HOWEVER, the spice amounts that they have listed here are ridiculously low. I got this off of the Weight Watchers site, and was really surprised at this. I really like spices, so I shook my heart out, and even then this came out pretty bland. So my encouragement to you is to go crazy with the spice in order to make it taste like what it smells like.
1 spray cooking spray
1 small uncooked onion, chopped (I used leftover shallots – onion is probably much better)
1 clove of garlic, minced
1 cup uncooked baby carrots
1 medium uncooked butternut squash, peeled, seeded, and cubed (again, I subbed in pumpkin)
1 cup canned crushed tomatoes
1/2 cup vegetable broth
1/4 tsp (HA!) ground cinnamon
1//2 tsp (HA!) ground cumin
1/2 tsp (HA!) red pepper flakes
15 oz canned chickpeas, drained
1/2 tsp table salt
- Coat a small skillet with cooking spray. Add onion and garlic; saute for 5 minutes.
- Place squash (or pumpkin) in a 3-quart or larger slow cooker. Add sauteed onion and garlic, carrots, tomatoes, broth, cinnamon, cumin, and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours. (or 8, like I did, because I work full time)
- Add chickpeas and salt. Stir, cover, and heat for an additional 5 minutes (I say longer – the chickpeas were pretty hard).
Yields 1 1/3 cups per serving. 5pp // approx. 265 calories // Makes 6 servings
Note: I’m a meat eater. I like it. A lot. So I added a cubed pound of boneless skinless chicken breast to this, which bumps up each serving to about 7 pp. Still not bad and very filling. If you serve it over 2/3 cup of rice, you’re looking at 11pp total.