Moroccan Chickpea Stew in the Slow Cooker

Moroccan Chickpea Stew in the Slow Cooker

from simplyquinoa.com
250 min

Easy vegan Moroccan chickpea stew in the slow cooker is a savory, vegetable-packed dinner with butternut squash, red lentils, and tomato.

Ingredients

  • 1 medium white onion (chopped)
  • 3 garlic cloves (minced)
  • 1 small butternut squash (peeled and chopped into bite sized pieces)
  • 1 red bell pepper (chopped)
  • 3/4 cup red lentils
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 15 oz can pure tomato sauce
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt and pepper (+ more as needed)
  • 3 cups vegetable broth
  • to serve:
  • cooked quinoa
  • arugula
  • coconut yogurt

Directions

  1. 1

    Add all ingredients to a slow cooker. Stir together to combine, then cover and cook on high for 3 - 4 hours (or 6 - 7 hours on low).

  2. 2

    For a thicker stew, remove the cover with 1 hour left in cooking.

  3. 3

    Serve with quinoa, a handful of arugula and a dollop of yogurt.