Lamb, Chickpea & Squash Stew (Slow cooker & WW)
Recipe: #23062
March 06, 2016
Categories: Lamb/Mutton, Slow Cooker, Gluten-Free, No Eggs, Non-Dairy, Special Diet - Weight Watchers etc., Fresh Tomatoes, Spicy, Crockpot Soup, more
"We really enjoyed this stew which is 7 smart points/serving. 1 serving is 2 cups. Recipe source: Weight Watchers Year Round Fresh Cookbook"
Ingredients
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 by Step Method
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
No special items needed.