Moroccan Vegetable Stew (Comfort food)

Serves 6

• 796-ml, can diced tomatoes
• ½ large butternut squash, peeled and diced
• 1 large sweet potatoes, peeled and diced
• 15 ml onion powder
• 15 ml cumin
• 5 ml garlic powder
• 2ml Cayenne pepper
• 2 ml salt
• 540-ml. can chickpeas, rinsed and drained
• 250 ml sliced dried apricots
• 125 ml chopped cilantro or parsley

1. Combine tomatoes with squash, sweet potato and seasonings in slow cooker insert ; cover and cook on low until squash is tender, about 8 hours.
2. Stir in chickpeas and apricots during the last 30 minutes of cooking ; sprinkle with cilantro just before serving.
3. Serve with couscous.

BON APPÉTIT