1. Coat a small skillet with cooking spray. Add onion and garlic, saute for 5 minutes. 2. Place squash in a 3 quart or larger slow cooker. Add sauteed onion, garlic, carrots, tomatoes, broth, cinnamon, cumin, and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours. 3. Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes. 4. Note: cooking a hard-shell squash makes it easier to peel. Pierce the gourd several places with a fork, microwave on high for 6-10 minutes, depending on the size and then peel. ---------------------------------------------------------------------------
Nutrition
Ingredients
