*Partially cooking a hard-shell squash makes it easier to peel. Pierce the gourd in several places with a fork, microwave on HIGH for 6 to 10 minutes, depending on size, and then peel. Top with plain, fat-free Greek yogurt to help cut the spice.

1 spray(s) cooking spray
1 small onion(s), chopped
1 medium garlic clove(s), minced
1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes*
1 cup(s) carrot(s), baby
1 cup(s) canned crushed tomatoes
1/2 cup(s) vegetable broth
1/4 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp red pepper flakes
15 oz canned chickpeas, drained and rinsed
1/2 tsp table salt

1 spray(s) cooking spray 1 small onion(s), chopped 1 medium garlic clove(s), minced 1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes* 1 cup (s) carrot(s), baby 1 cup (s) canned crushed tomatoes 1/2 cup (s) vegetable broth 1/4 tsp ground cinnamon 1/2 tsp ground cumin 1/2 tsp red pepper flakes 15 oz canned chickpeas, drained and rinsed 1/2 tsp table salt

* Coat a small skillet with cooking spray. Add onion and garlic; sauté for 5 minutes.

* Place squash in a 3-quart or larger slow cooker (crockpot). Add sauteed onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours.

* Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes. Yields about 1 1/3 cups per serving.