Moroccan vegetable stew

By AnnieMro

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 salt
• 540 mL can chickpeas, rinsed and drained
• 1 cup sliced dried apricots
• 1/2 cup chopped cilantro or parsley

Preparation

Step 1

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.