Moroccan Pressure-Cooker Stew

1 Spray Cooking Spray

1 small onion, chopped

1 medium garlic clove, minced

1 medium butternut squash, peeled, seeded and cut into ½ inch cubes

1 cup baby carrots

1 cup canned crushed tomatoes (or several roma tomatoes)

½ cup vegetable broth

¼ tsp cinnamon

½ tsp cumin

½ tsp pepper flakes (I omitted)

15 oz can chickpeas, drained and rinse (I accidentally opened a can of white beans – still very tasty!)

Sautee your onion and garlic for 5 minutes. Place all your ingredients in pressure cooker (minus the chick peas). Cook for approx 10 min or by the instructions on your pressure cooker.

Add chickpeas and a hint of salt. Stir, cover and heat for an additional 5 minutes.

**Additional note:

Partially cooking a hard-shell squash makes it easier to peel. Pierce the squash in several places with a fork, microwave on HIGH for 6-10 minutes (depending on size), and then peel.

Love and Light,

Happy Healing