Since I had something to say on Friday, I didn't get to do a Recipe Friday. Fortunately, I will do that now. A about a month ago I passed this recipe on to a friend who is changing to vegetarian. She liked it so much she asked if she could share it and I said no. Now I'm totally doing a 180% so, Holly can totally share this. Nablopomo has broken me.
Squash Stew (slow cooker)
Ingredients:
1 onion
spray oil
1 med garlic
1 med butternut squash, peeled, seeded, and cut into 0.5 inch cubes
1 cup baby carrots
1 can of veggie broth
0.25 tsp ciniminon
0.5 tsp ground cumin
0.5 tsp red pepper flakes
15 oz can of garbanzo beans (chick peas) rinsed
0.5 tsp of salt
1. Cook up onions and garlic in a pan for 5 minutes (optional)
2. Put everything BUT the chickpeas in the pot starting with the squash on the bottom.
3. Simmer in slow cooker for 6 hours on high
4. Add chickpeas and cook for 5 more minutes to heat them up.
We usually serve this with rolls for slopping up the broth. It also adds an interesting base for soup later on or as we call it "what's in the freezer" stew.
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