Created by ellie on March 6, 2016
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.