Spicy Slow Cooker Chick Pea and Butternut Squash Stew

I do love my slow cooker. Especially for these dump style meals... put everything in the slow cooker, turn it on, and walk away. How easy!  Gotta love that, right?  This Spicy Slow Cooker Chick Pea and Butternut Squash Stew is truly delicious... and very easy.  And if you have been trying to get more veggies into your diet, like I have lately, this is right up your alley!

I was craving something a bit spicy even though our weather has been fabulous!  I wanted something with an Indian flavor, but not really a 'curry' as such, so I chose spices that would compliment turmeric, but not get overwhelmed by it. I think I found the right balance.  The Captain loved it... and was quite pleased that it didn't taste like curry, even though the veggies definitely took on that usual yellow hue that turmeric causes.

I think you will find it quite nice... especially if real curry is not really your jam either!

Don't be intimidated by the list of vegetables that I used. Get creative and use your own favorites. Cauliflower would be good here... so would green peas.

I froze the leftovers in individual one-cup servings so they can be easily thawed and used for quick meals on busy days. Win win.

Spicy Slow Cooker Chick Pea and Butternut Squash Stew
Makes 10 one-cup servings.

Ingredients:

• 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

Instructions:

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.

Per serving, stew only.

Weight Watchers Smart Points = 1*

Calories 119

Fat 1g

Saturated fat 0g

Carbs 24g

Fibre 7g

Sugar 7g

Protein 6g

* Chick Peas is the only item on this list that has a points value in the Weight Watchers Smart Points program

Everything into the slow cooker and set to cook on LOW for 8 hours.  It looks like not a lot of liquid to start, but the veggies create juice as they simmer. Stir once or twice if you during the cooking time to make sure everything is eventually covered and bubbling.

I served over macaroni noodles for The Captain.

Printable Recipe

What do you call these legumes?  Chick Peas or Garbano Beans?

If you like this recipe I hope you will consider Pinning it!  Thanks so much.

A Wee Taste of Ireland

Happy Saint Patrick's Day!

Somehow having the 17th land on a Saturday, makes the whole idea of Saint Paddy's Day much more festive!

Last year I made a traditional brown Irish soda bread instead of  white, raisin-filled soda bread. And we liked it so much, and it was so easy, that we are having it again this year.  It tastes much like a whole wheat yeast bread and rises up so nicely... I like to slice it in wedges though to make it more traditional, and serve it buttered.

Irish Brown Soda Bread

And I made up an Irish beef stew and let it simmer in the crock pot all day while we went for our 6 mile run and took part in some other activities.  Normally when I make a beef stew I use crushed tomatoes, but I didn't have any on hand so I used diced tomatoes instead, and pureed them in the blender before putting them in the crock pot.  Either way, the P+ values are going to be the same.

To assemble the meal, I steamed some fresh green beans to serve alongside the stew and the bread.  Wonderful!

Irish Beef Stew in the Crock Pot
Makes 4 servings

• 1 pound stewing beef, cubed
• 1/2 envelope dry onion soup mix 
• 1-1/2 cup canned diced tomatoes,  pureed in blender
• 1/2 cup water
• 1/2 tsp salt
• 1/4 tsp pepper
• 1-1/2 cups carrots, cut in 1/2" lengths
• 2 cups potatoes,  cut in chunks
• 1 cup onion, sliced vertically 

1. Layer carrots, potatoes, onions, beef cubes, onion soup mix, tomatoes, water, salt and pepper in slow cooker.
2. Cover and cook on LOW for 8 hours.
3. Ladle into 4 bowls to serve.

Per serving.
Weight Watchers P+ = 8.
Calories 339; Protein 36g; Carbohydrate 30g; Fat 7g; Fibre 5g.

All stew ingredients in the slow cooker and ready to start.

8 hours later, ready to serve.

Cut and butter some bread wedges, steam some fresh green beans.

Happy Meal!

Printable Recipe

Have a wonderful, Happy and Green Day!