Moroccan Vegetable Hot Pot
INGREDIENTS
  • 2 carrots -- sliced
  • 1 medium butternut squash -- peeled & cut into 1" cubes
  • 1 medium onion -- chopped
  • 1 19 oz can chickpeas -- rinsed & drained
  • 1 19 oz can diced tomatoes -- with juice
  • 1 cup vegetable broth
  • 1/2 cup chopped pitted prunes
  • 1 teaspoon cinnamon
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons chopped fresh parsley or cilantro
  • salt & black pepper to taste
  • hot couscous
DIRECTIONS
  1. In slow cooker, combine carrots, squash, onion, chickpeas, tomatoes (with juice), stock, prunes, cinnamon, and red pepper flakes; stir to mix well.
  2. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until all vegetables are tender.
  3. Before serving, stir parsley into stew and season to taste with salt & pepper. Serve over hot cooked couscous.
  4. Couscous: Stir 1 cup of couscous with 1 1/4 cup boiling water and 1/4 teaspoon of salt. Cover and let stand for 5 minutes, then fluff with a fork.