This STEW is perfect on chilly fall evenings.
Or after a late afternoon camel ride in the Sahara!
2 Tbsp SOOC Blood Orange Olive Oil
1 small onion, chopped
1 clove garlic, minced
1 lb butternut squash, cut into ½” cubes
1 cup carrots, chopped
1 can crushed tomatoes
1½ – 2 cup vegetable or chicken stock
1 Tbps SOOC Cinnamon Pear Dark Balsamic
¼ tsp cumin seeds
¼ tsp red pepper flakes
15 oz can of chickpeas, drained and rinsed
½ tsp salt
Couscous (follow instructions)
Coat a small pan with Blood Orange Olive Oil. Add onions and garlic, sauté for 5 minutes. Place squash in slow cooker. Add onion, garlic, carrots, tomatoes, broth. Cinnamon Pear Balsamic, cumin and red pepper flakes. Cover and cook on low for 6 hours. Add chickpeas and salt. Stir, cover and heat for 5 minutes. Serve over whole wheat couscous and sprinkle with minced cilantro.