Spicy Slow Cooker and Butternut Squash Stew

Makes 10 one-cup servings.


  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 28-ounce can diced tomatoes
  • 6 ounces zucchini, cut into cubes
  • 4 ounces onion, sliced vertically quite thin
  • 16 ounces butternut squash, peeled, seeded and cut into cubes
  • 3 ounces whole green beans
  • 4 ounces carrots, cut into chunks
  • 1 ounce raisins
  • 1/2 can water, use the diced tomato can
  • 1/4 tsp each of cardamom, garam marsala, coriander
  • 1/2 tsp cumin
  • 1 tsp each of cinnamon, turmeric
  • healthy dash black pepper
  1. Open cans, and prepare vegetables.
  2. Coat the inside of your slow cooker lightly with a non-stick spray for easy cleanup.
  3. Layer the vegetables in the slow cooker.
  4. Mix the spices in a small bowl and then sprinkle over the veggies.
  5. Add the tomatoes and the water and then stir.
  6. Cook on LOW for about 8 hours.
  7. Serve warm over carb/grain of your choice... quinoa, rice, noodles, barley, wheatberries, freekah, farro.