Ingredients

The following ingredients have 6 Servings
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Medium Yellow Onion (Peeled And Diced)
  • 3 Cloves Garlic (Peeled And Minced)
  • 1 Medium Butternut Squash (Peeled, Seeded And Diced)
  • 30 Ounce Canned Garbanzo Beans (Drained And Rinsed)
  • 29 Ounces Canned Fire Roasted Tomatoes (With Juice)
  • 2 Medium Carrots (Peeled And Diced)
  • 18 Ounces Vegetable Broth
  • 1 Tablespoon Granulated Sugar
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Ground Coriander
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Chili Powder

Instruction

  • Heat a medium skillet over medium-high heat on the stove-top. Add the olive oil and saute the onion and garlic in the oil until the onion is translucent.
  • Add the cooked onion, garlic and remaining ingredients to a 6 quart or larger slow cooker and stir to combine.
  • Cover and cook on LOW for 6 to 8 hours or until the carrots and butternut squash are tender.
  • Serve plain or over cooked couscous or rice if desired.
  • Dig in and enjoy!