1. In a slow cooker, whisk together the tomato sauce, ginger, cumin, cinnamon, 1/2 C water, salt, and pepper. Stir in onion. 2. Sprinkle beef with flour and add to the cooker. Toss to coat. 3. Scatter the butternut squash over the top and cook, covered, until the beef is tender, 7-8 hours on low or 4-5 hours on high. 4. Ten minutes before serving, prepare couscous according to package directions. Fold the chickpeas into the stew and cook, covered until heated through, about 3 minutes. 5. Serve the stew over the couscous and sprinkle with cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
