| Servings |
6 servings
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Ingredients
- 1 tablespoon grapeseed oil
- 1 large onion chopped
- 2 carrots peeled and chopped
- 1 tablespoon minced fresh rosemary
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 3 cups 1" cubes winter squash such as butternut
- 1 can chickpeas drained, 15 ounces
- 8 cups vegetable broth
- 2 cups cooked EcolifeⓇ Quick-Cook Brown Basmati Rice
- 2 cups packedbaby spinach
Ingredients
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Instructions
- In a large skillet heat oil over medium. Add onion and carrots and saute until lightly browned, 8-10 minutes. Stir in rosemary, salt, and pepper. Transfer to a slow cooker.
- To slow cooker add squash, chickpeas, and broth. Cook on high for 3 hours or until squash is tender. Stir in rice and spinach and heat through, 5 minutes.
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