Moroccan Stew

I adapted this recipe from a Weight Watchers Moroccan Slow-Cooker Stew recipe.  This recipe can be made with or without meat.  I usually make it with lean beef or lamb.  Sooooo good!

Moroccan Stew
(6 servings)

-3 red containers of uncooked stew meat--beef, lamb, or chicken breast (1 pound)
-1 green container of diced onion (1 small onion)
-1 large clove of garlic, minced
-1 green container of diced or crushed tomatoes (1 cup)
-1/2 cup fat free vegetable broth
-1 green container of carrot, cut into bite-sized chunks (1 cup)
-4 green containers of peeled butternut squash, large dice (4 cups)
-2 yellow containers of canned, rinsed and drained garbanzo beans (1 cup)
-1/2 t cumin
-1/2 t red pepper flakes
-1/2 t cinnamon
-1/2 t salt
-nonstick cooking spray
-fresh cilantro or mint, dry roasted peanuts, 2% Greek yogurt for garnish

Lightly spray a skillet with non-stick cooking spray.  Heat skillet and add onion, garlic, cumin, salt, cinnamon, and red pepper flakes.  Sauté on medium heat until tender (about 3-5 minutes), but do not brown.

Add meat and stir until meat is just browned, but not cooked through.  Pour into a crock pot.

Return empty pan to heat and deglaze with 1/2 cup of vegetable broth. then pour into crock pot.

Deglazing the pan.

Add tomato, carrot, and butternut squash to crock pot.  Stir all ingredients together.  Cook on low for 4-6 hours.

1/2 hour before serving, add garbanzo beans to crock pot and stir.

To serve:  Garnish each serving with 1/2-1 orange container of dry roasted peanuts, a little fresh cilantro or mint, and/or a dollop of 2% Greek yogurt.

Per Serving: 1/2 red, 1 green, 1/2 yellow (count 1/2-1 orange if you add the dry roasted peanuts as garnish)