This STEW is perfect on chilly fall evenings.
Or after a late afternoon camel ride in the Sahara!
Serves 6
INGREDIENTS
2 Tbsp Fused Orange Olive Oil
1 small onion, chopped
1 clove garlic, minced
1 lb butternut squash, cut into ½” cubes
1 Cup carrots, chopped
1 can crushed tomatoes
1½ – 2 Cup vegetable or chicken stock
1 Tbps Cinnamon Pear Dark Balsamic
¼ tsp cumin seeds
¼ tsp red pepper flakes
15 oz can of chickpeas, drained and rinsed
½ tsp salt
Couscous (follow instructions)
Cilantro (minced)
DIRECTIONS
Coat a small pan with Orange Olive Oil. Add onions and garlic, sauté for 5 minutes.
Place squash in slow cooker. Add onion, garlic, carrots, tomatoes, broth, Cinnamon Pear Balsamic, cumin and red pepper flakes. Cover and cook on low for 6 hours.
Add chickpeas and salt. Stir, cover and heat for 5 minutes.
Serve over whole wheat couscous and sprinkle with minced cilantro.