Slow Cooker Squash and Chickpea Moroccan Stew

If you enter the words "squash and chickpea Moroccan stew" in Google search, a number of variations of this recipe will pop up. I made this today in the crockpot and it was warm and delicious after an afternoon spent walking on snowy trails. I could not convince The Becka to eat squash even when there were other textures and flavours in the stew. But her dad thinks it is delicious and I do too!

Crush 1 tbsp cumin seeds with mortar and pestle
Dice 2 onions

Add a tablespoon of olive oil to a small frying pan and fry onion and cumin until soft.

Place the cooked onion in a crockpot and add

1 large butternut squash, diced
1 28 oz tin diced tomatoes
1/2 teaspoon cayenne pepper or to taste

Cook on low for 8 hours. About 1/2 an hour before cooking time is over add

2-3 cups cooked chickpeas
1/2-1 cup cut up dried apricots
2 cloves minced garlic
salt to taste ( I didn't need any with canned tomatoes and beans)

Serve with flatbread, over couscous, quinoa or rice. Garnish with cilantro, thick yogurt, sliced almonds and olives as desired.