Lamb, Chickpea & Squash Stew (Slow cooker & WW)

4
Servings
15m
Prep Time
8h
Cook Time
8h 15m
Ready In


"We really enjoyed this stew which is 7 smart points/serving. 1 serving is 2 cups. Recipe source: Weight Watchers Year Round Fresh Cookbook"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (780.5 g)
  • Calories 495.4
  • Total Fat - 28.1 g
  • Saturated Fat - 11.8 g
  • Cholesterol - 82.8 mg
  • Sodium - 996 mg
  • Total Carbohydrate - 40 g
  • Dietary Fiber - 9.8 g
  • Sugars - 15.1 g
  • Protein - 26.1 g
  • Calcium - 174.1 mg
  • Iron - 6 mg
  • Vitamin C - 68.8 mg
  • Thiamin - 0.4 mg

Step 1

Spray a skillet with nonstick spray and set over medium-high heat. Sprinkle lamb with 1/2 teaspoon salt and add lamb to skillet, cooking in batches if needed, cook stirring until lamb is browned (5 minutes). Transfer to slow-cooker. The slow cooker I used was a 5 quart slow cooker.

Step 2

Add onion, garlic and spices (-cayenne) and remaining 1/4 teaspoon salt to skillet and cook until onion softens (only a few minutes). Add broth to skillet and cook stirring for another minute. Add mixture to slow cooker.

Step 3

Add tomatoes and chickpeas to slow cooker and stir to combine all. Arrange squash on top.

Step 4

Cover and cook on low for 8-10 hours.

Step 5

If desired sprinkle servings with cilantro.

Tips & Variations


No special items needed.

Related

JostLori

Delicious! I followed the recipe with one small tweak, in that I used canned peeled tomatoes instead of fresh. The result is wonderful - we both loved the butternut squash in this. I also used lamb stew meat. However, I didn't use a slow cooker, and instead used my instant pot set at 15 minutes. The squash was a bit too soft, so next time I'll cut it back to 12-14 minutes. Bottom line- a delicious and quick comforting stew if you use an instant pot. Thanks for sharing!

review by:
(21 Jan 2021)