Slow-Cooker Butternut Squash Stew

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 3 cups (450 g) cubed butternut squash
• 1 can (14.5 oz/400 g) diced tomatoes, undrained
• 1 can (14.5 oz/400 g) chickpeas, rinsed and drained
• 1 1/2 cups (360 ml) vegetable broth
• 1/4 cup (15 g) chopped fresh parsley

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, until the onion is softened, about 5 minutes.
2. Add the ginger, cinnamon, nutmeg, salt, and pepper and cook, stirring, for 1 minute.
3. Transfer the mixture to a slow cooker. Add the butternut squash, tomatoes, chickpeas, and vegetable broth and stir to combine.
4. Cover and cook on low for 4 to 5 hours, or until the squash is tender.
5. Stir in the parsley. Serve warm.

Interesting Facts

• Butternut squash is a type of winter squash, with a sweet, nutty flavor.
• This stew is vegan and can easily be made gluten-free by using gluten-free vegetable broth.
• This stew can be served over cooked grains or with crusty bread.