This slow cooker Moroccan Chickpea Stew is filled with tons of vegetables but is hearty and comforting. It's easy to make, is healthy and totally delicious!
Even though I work from home and have plenty of time to cook, I almost always find myself scrambling to get something together for dinner. Especially this time of year with all the holiday craziness, I just don't seem to be able to get my head on straight.
Enter: my trusty slow cooker!
Slow cooker meals always save the day (have you tried my Slow Cooker Coconut Quinoa Curry yet!?). You just throw everything into the pot, turn it on and go about your business. And today we're making a fragrant and nourishing slow cooker Moroccan chickpea stew with butternut squash! How good does that sound!?
How to Make Moroccan Chickpea Stew
For this recipe, the only hands-on time is prepping your veggies and opening a few cans. Otherwise, it's easy peasy.
We're going with:
- Onion + garlic: the way I almost always start my dinner recipes
- Sweet bell peppers: feel free to use any color you like! I went with red, but orange, yellow or even green will also work.
- Butternut squash: for me, butternut is the perfect starch for this recipe, but if squash isn’t your thing, you can swap it out with sweet potato or white potato
- Red lentils: they cook down and get all nice and creamy!
- Chickpeas: used as an additional source of protein, while also adding a nice texture.
- Tomato sauce: this helps sweeten up the stew, but also has a nice thickness as well
- Veggie broth: which again, is a simple way to add flavor while also cooking all the ingredients. Feel free to swap this with chicken broth if you’re not veg.
- Spices: with fresh ginger, turmeric, cinnamon, cumin, paprika and pepper, this stew comes alive with flavor and spice
And all you need to do? Add everything into your slow cooker, turn it on and let it simmer away!
Can I Make Chickpea Stew without a Slow Cooker?
Don’t have a slow cooker? No problem! This Moroccan chickpea stew can also be made in an InstantPot/pressure cooker or on the stovetop.
- For the InstantPot: add all the ingredients into your pressure cooker. Cook on high pressure for 8 – 9 minutes, allowing the pressure to naturally release for 10 minutes.
- For the Stovetop: I recommend searing your veggies first to build extra flavor, then add the rest of your ingredients and bring the mixture to a boil. Cover it and cook the stew for a good 40 minutes.
What Kind of Lentils for Moroccan Stew?
The best kind of lentils for this stew is red lentils and the reason being is their texture. Unlike brown/green lentils, red lentils partially break down when they cook. And because they are a starchy legume, they help to thicken a soup/stew. That’s what makes the texture of this stew so amazing!
What to Serve with Moroccan Chickpea Stew
For serving, I kept it super simple. Here's what I put in my bowl:
Fluffy white quinoa
Arugula (or another bitter green)
Coconut yogurt
Hot pepper flakes
Hemp seeds
And DONE!
More Slow Cooker Dinner Recipes
- Crockpot Sweet Potato & Black Bean Quinoa Chili
- Tuscan Kale & White Bean Stew
- Slow Cooker White Quinoa Chili
- Slow Cooker Coconut Quinoa Curry
Moroccan Chickpea Stew in the Slow Cooker
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
Instructions
- 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).
- For a thicker stew, remove the cover with 1 hour left in cooking.
- Serve with quinoa, a handful of arugula and a dollop of yogurt.
Video
Nutrition
Filed Under:
I followed the recipe precisely and it turned out delicious. Will definitely cook this one again. Thank you so much for sharing this recipe.
I’m so glad you enjoyed it!! Thanks for leaving a review 🙂
I doubled the spice amounts and added a dash of soy sauce for umami. Delicious!
This was delicious, the whole family enjoyed it. I did read the comments and added 1.5tsp instead of 1tsp of the spices and that was perfect for us. I served ours with cous cous, rocket and natural yogurt. Would be lovely to try with coconut yogurt too. Oh also added a bit of fresh coriander to it, which was delicious too 🙂
I’m so glad this recipe was a hit with your family!! 🙂
Easy to make, easy to follow and had a nice mixture of flavours.
Great flavor and somewhat easy to make. I used frozen butternut squash (10 ounce bag); it worked fine. Small butternut squash was unclear to me.
Love this recipe! Absolutely delicious!
My husband and I loved it. He thought the spices were perfect.
I’m so glad it was a hit! Thank you for the review😊
Absolutely delicious & so simple to make
Thank you
First time trying this recipe! I’m using my instant pot instead of a traditional pressure cooker so I’m excited to see how quicker it turns out. I’ve made similar recipes to this and for individuals that are worried about not having a strong enough flavour, I find it’s pretty helpful to sauté the onion, garlic (I added shallot), as well with the spices to activate the aromas and then throwing everything in after to stew together.
I changed a few things but this is a great base recipe! I’ve been disappointed by bland tastes and squishy textures when using the slowcooker I inherited, but this worked well. I had to substitute the butternut squash for some other squash/pumpkin and the tomato sauce for a can of diced tomatoes and a bit of tomato purée. I also threw in a sweet potato and used a large onion. Given some reviews said the dish was a bit bland and I had more veg than suggested, I decided to double all the spices except cinnamon and add some chilli flakes. It turned out flavourful and the pumpkin/lentils held up pretty well. If making again I’d half the cinnamon (just personal preference, I’m not a huge fan of it in savoury dishes) and add some chilli powder to give it more of a kick.
Hi, I made this last night but it did not work out so well😬🤷♀️ Not sure what I’ve done but it has none of the underlying spicy Moroccan taste you’d expect. Next time I’d also cut back on the lentil quota. I did 4 hours on high but I think I’d make it on low for longer, maybe help the flavours to develop more.
Excellent recipe! Hearty vegan fare. I added a tbsp of soy sauce at the end to up the savoury. Topping suggestions on point plus some za’atar and red pepper flakes.
I made this recipe using reduced fat coconut milk and sweet potato. I did not read the recipe properly so only added half the chopped tomatoes. Although a little on the dry side it tasted fantastic. Will certainly be using this recipe again.
Made this tonight, and it smelled so good while cooking, but I’m finding it quite bland. I did use diced tomatoes and a bit of tomato paste instead of tomato sauce, because that’s what I had on hand. What else could I add to make this more flavorful?
Thanks!
You could add more of the spices that are listed until it has reached a taste more desirable to you and, if you like spice, I would suggest adding some red pepper flakes to give it a little kick!
I love this stew, with some minor modifications. I used diced tomatoes instead of tomato sauce. I increased the seasoning to 1.5 times what it calls for. I use chicken broth not vegetable broth. We serve it with arugula, full fat yogurt, and quinoa and it is magnificent! We aren’t too concerned about vegan, obviously, but I was glad to be able to offer gluten free for my sister.
Absolutely delicious
I’ve made this before and it was delicious! I forgot if the red lentils need to be cooked before they go into the slow cooker? Thank you!
Nope, they do not need to be cooked before
Fantastic recipe. I modified it to make my life easier and it was very forgiving. I used half a butternut squash (~2.5 cups cubed) and did not peel it since I’m lazy 😛 I used 1/2 tsp of ginger powder instead of fresh ginger. Finally, I pressure cooked everything in my instant pot for 10 min (+5 min natural pressure release) instead of slow cooking. My husband and I loved it. Next time, I will suck it up and cut up the whole butternut squash because yummmm! I don’t think I’ll do anything else differently.
I made this today and it was absolutely amazing. It packs so much flavour and is so easy to make. Definitely recommend!
I am so thrilled you enjoyed it!!
This is very good!!
Used the pressure cooker 20 min and let it depressurize 16 mi. The butternut squash kind of disintegrated but it was sooooo good. Oh and added a handful of raisins before at the beginning. It did add some sweetness which was spot on.
This Moroccan Stew doesn’t disappoint! I have made this several times — cooking it on the stovetop & it turns out delicious each time. I like to serve it with cauliflower rice, arugula, coconut yogurt, & a sprinkle of red pepper flakes. I must say that the coconut yogurt & arugula really do complement this dish nicely. Thank you for another fabulous vegan dinner!
I was tentitive to try this recipe, as my husband is such a meat-eater, but he really enjoyed this dish! I am going to try more of your recipes in the next while as we both need to eat more healthier. ***I have one little request, though. For your PIN photos, can you please add the title of what the recipe is, so when I search through my pinned recipes, I can tell WHAT your photo of the recipe actually IS? Right now, I just see a photo of the dish, and no title with it.
I am so glad you both enjoyed this recipe!! That’s weird the pin you found does not have a title on it. All of the ones we upload have a title and description. Follow our page for more delicious recipes! https://www.pinterest.com/simplyquinoa/_created/
What does “Small” butternut squash equate to in terms of weight or volume (like “x” cups of cubed squash)
I would say 2 cups!
Question – for me typically using bell peppers in crockpot – they get bitter! Is this happening to anyone else? If I use them, I add at the end. But if everyone else is tossing in the peppers at the beginning and not getting bitter peppers, I’m wondering what I’m doing wrong?
Interesting! I’ve never noticed that. It honestly can just be a tastebud thing for you that others don’t taste? For sure cook them however you enjoy them best – I don’t think you’re doing anything wrong!
Do the chickpeas need to be cooked first?
Nope, we are using canned chickpeas in this recipe. Just drain and rinse them first 🙂
I love this recipe. I found it by Googling vegan slow cooker recipes for my foray into Veganuary and I’m on my third batch. The depth of flavor is amazing and gets even better the next day (as do all good stews). Thank you so much!
So glad you are enjoying it, Tammy!!
Really enjoyed this! I added some raisins at the end because I’ve had other Moroccan inspired stews that used dried fruit at the end and I love that touch of sweet, so good.
That sounds like such a good touch. I love that idea!
oooh…trying this recipe for the first time today….I will definitely using this idea!
I am going to make this for my book club. I see that it says 1/2 teaspoon salt and pepper. Is that 1/2 teaspoon each? Would you recommend more salt?
Start with 1/2 teaspoon of each salt and pepper and then add more to your liking after taste testing 🙂
Loved this recipe so much! Super easy and quick to make, I did it on stovetop.
Yay! So glad you enjoyed it, Lauren 😉
Quick, easy and delicious! Used couscous instead of quinoa and it was still amazing! Will be making again and again!
Yum!! I’m so glad you liked it!
Looks delish, gonna try to make this tomorrow! Do you reckon I can simply add the quinoa to the slow cooker from the beginning as well and just incorporate it in the dish like that? Since I am a big fan of one pot dishes. 😉
I haven’t tried that but I think it might work! Let me know if you give it a go 🙂
Did it work to cook the quinoa with everything else? That ‘s why I came to the comments – to see if anyone had tried it! Thanks 🙂
That would work for sure! You’d just want to adjust the liquids 🙂
Made this tonight and it’s Fantastic! Thank you!
I’m so glad you enjoyed it 🙂
Made this last night, it was yummy, made with sweet potato as had no butternut.
Sounds delicious! I’m glad you enjoyed!
This was good! I took a taste from the crock pot and wasn’t sure how well I would like it, but the yogurt (and arugula) really brought it together. I used plain Greek Yogurt since I couldn’t find the non-dairy coconut yogurt. Will make this again.
I’m so glad you liked it! I love the toppings 🙂
Going to give this a whirl! Do you think it would work with sweet potato instead of butternut squash?
Definitely!
This is incredible!! Thank you!
You’re so welcome! 🙂 Glad you enjoyed it!
Is there a way to make this if you don’t have a slow cooker? Looks delightful!
You can make it on the stove 🙂 I think it would take about an hour or so!
So with all the panic buying that has been happening I can’t seem to get to a store fast enough to get red lentils. Do you recommend anything else I can use in place of the red lentils? Or can I make this without the red lentils?
You can make it without the red lentils for sure!
Came here just to say how much I LOVE the “Jump to Recipe” button!!!
Awesome!! Thanks, Brian 🙂
SAME! Thank you for adding that button.
Pingback: 9 Healthy Slow Cooker Recipes For Autumn | Hip And Healthy
This sounds amazing! How many cups of butternut squash would you say this is? I have a large one so I’m not sure how much to put in. Thank you!
About 3 cups!
Pingback: 20 Slow Cooker Dinners for Meatless Monday | Skinny Ms.
Pingback: Sensational slow cooker meals you can make tonight! | Our Bill Pickle
Hi, can I use yellow split lentils instead of red?
Yep!
Pingback: Change Your Meal Prep Routine With These vegetarian Crockpot Recipes - Girlsinsights
Pingback: Slow Cooker Recipes
I need recipes that stay in the slow cooker for 12 hours, because of how early I leave for work. Would this work is i left it on for 12 hours, cutting the pumpkin into bigger chunks amd using dried chickpeas?
Yep! But if you add dried chickpeas, you’ll have to adjust the quantity of liquid. I’d say if you added 1/2 cup of dried chickpeas, you’d want at least another 1 or 1 1/2 cups of water!
I made this stew in my instant pot (20 minute pressure, 10 minute natural release) and it was perfect and so yum. I’ve been having the leftovers for dinner and lunch and it is just as good. It also freezes and reheats beautifully. Thanks for the recipe!
Fabulous! Thank you for sharing 🙂
Hi. First and foremost, thank you for the recipe! It was just what I needed. But (there is always a but…), I am not a cook. In actual fact, I hate cooking more than having a Root Canal. When I find a recipe, I follow the instructions to the letter. So I have no idea how much quinoa is needed (or even how to cook it). Could you include some indication of how much quinoa is required for the Slow Cooker Moroccan Chickpea Stew (say, for two people)? Again, thank you for the recipe!
To serve you mean? Sure thing! I think about 1/2 – 1 cup of cooked quinoa works well per person. That would be about 1/2 cup of uncooked 🙂
If i wanted to make this in the Instant Pot how would you suggest altering the recipe?
I haven’t made this in an IP, so I have no clue! I would say maybe increase the liquid slightly? I’ve never made a stew, but I do have a chili recipe that cooks for about 12 mins.
I plan on using frozen “steam in bag” butternut, do you think I should adjust the liquid at all? I’m so excited to try this!
I don’t think you’ll need to!
I absolutely love this recipe! I slowcooked chix thigh in bone broth & used 1.5 cups of the leftover bone broth with 1.5 cups of veggie broth as recipe calls for & added the shredded chix at the end. Also, for a little less carbs, I served with riced cauliflower instead of quinoa. Will make again & again!
Sounds amazing!! Thanks for sharing 🙂
Made this tonight – totally delicious! My partner loved it too! Thanks for the recipe xx
So, so happy you enjoyed it!
I don’t normally leave reviews of recipes, but this was AMAZING. Thank you!
YAY! Thank you so much 🙂 xox
Pingback: 20 Slow Cooker Dinners for Meatless Monday – Skinny Ms.
Pingback: 100 Healthy Dinner Crockpot Recipes - Prudent Penny Pincher
Pingback: 20 Slow Cooker Dinners for Meatless Monday – Healthy life
Pingback: Vegan Masala Lentils + 6 vegan crock pot recipes you'll love | Radically Ordinary
Sounds wonderful! I’d like to make it for our vegan Thanksgiving. 2 questions: 1) Do the red lentils need to be pre=cooked or is the 3/4 cup a dry measurement? 2) Will this recipe work for a 4 quart slow cooker? Please reply asap! Thank you so much 😉
I think so for the slow cooker! And yes, the beans are dry 🙂 Hope you enjoy it!
Always a win when the whole family loves it! I followed it almost to a tee, winging the salt and doubling the turmeric for extra curcumin power;) Threw on some dried currants and chopped almonds before serving as well. It was really yummy- thanks for sharing the recipe!
Hooray!! So glad you all enjoyed it 🙂 And love the additions – sounds awesome!
Since you are cooking this for so long in the crockpot, can you add chicken to it and shred it towards the end?
Definitely!!
can i use same cooking times and method with half quantity of dried chickpeas and lentils instead of tinned? i’ll be adding fresh birds eye chilli too, though not exactly moroccan style & serving with black curly kale.
I’m honestly not sure! I haven’t tried it with dried chickpeas so I can’t say for sure how long it will take. I mean it sounds like it will work, but I’m just not positive 🙂
I’d like to add chopped Swiss chard. When do u recommend adding it?
Just before serving!
At the end!
I’m wondering if I could prepare this and freeze it for cooking later?
Yes, definitely!
Pingback: Slow Cooker Moroccan Chickpea Stew - Sweet As! - Delicious & Easy Recipes
Pingback: Easy Slow Cooker Moroccan Chickpea Stew – Planks and Positivity
Can I add spinach? If so, when would I add it? At the end? Thank you.
Definitely! I’d add it at the end 🙂
Is the calorie content taking into consideration the quinoa/yogurt/greens garnishing?
It’s not 🙂 Just the main stew!
I have a big bag of frozen pre-cubes butternut squash in my freezer, do you think that will work well for this recipe?
I do, yes!
Made this for dinner tonight. Prepped everything last night and cooked in crockpot today. I added 1/2 tsp of cayenne pepper. I love stews like this because you can throw in vegetables you have hanging out! It was delicious! Thank you for the recipe.
yum!! Definitely going to add cayenne next time!
Making this tonight! Looks yummy.
Was your coconut yogurt coconut flavored yogurt, or plain yogurt made with coconut milk? Afraid the coconut flavored will be too sweet….? Thanks!
It was plain yogurt made from coconut milk 🙂 I don’t find it to be sweet at all, more like a greek-style!
Ok thx! Yogurt made with coconut would be perfect- i was talking about Greek yogurt that was coconut flavored. Waaaaaay too sweet! Tonight we will try it with plain Greek yogurt. My house smells FABULOUS!!
Pingback: 11 Healthier Alternatives to Your Favorite Winter Comfort Food | Mode und Stil
Pingback: Healthy Versions of Winter Comfort Foods - Girlzhub
Absolutely delicious and easy! I amended the recipe very slightly by added carrots.
So glad you enjoyed it!! xo
So unbelievably good! I added extra lentils because we love our protein. Extra bonus…the house smelled amazing. Thank you!
hooray!! So glad you all enjoyed it! and yay for extra protein!!
looked nice but having made it – severely lacking in flavour – doesnt taste of anything – i am going to add some decent flavour – nowhere near enough spices for the variety of ingredients – sorry – very disappointing
Sorry you felt that way! There are certainly different levels of taste buds, which is why I always recommend that you taste as you go. You can always stir in more spice before serving!
Pingback: 18 Healthy Slow Cooker Recipes for Winter • Fit Mitten Kitchen
Hi There, This looks amazing. Can I prep everything in a bowl and keep it in the fridge until i’m ready to cook it the next day? Thanks in advance 🙂
Absolutely! That’s a really great idea 🙂
Pingback: 20 Insanely Good Slow Cooker Recipes
How much is a serving size? I’ve been thinking 2 cups but that doesn’t amount to 6 servings
I’d say about 1.5 cups 🙂
Is pure tomato sauce the same as UK tomato puree? I’m thinking of making this tomorrow!
Yes!!
Pingback: 19 Meatless Dump Dinners You Can Make In A Crock Pot | Health ,Beauty and Lifestyle
Pingback: 19 Meatless Dump Dinners You Can Make In A Crock Pot | Women's Health Services
Pingback: 19 Meatless Dump Dinners You Can Make In A Crock Pot - Monthly Memes
Pingback: The Best 28 Vegan Crockpot Soups/Stews Recipes (Easy, Healthy Dinners with your Slow Cooker) - The Green Loot
Made this last night. It came out delicious! I doubled the recipe, doubled the spices, added double lentils, and some extra peppers, 1 zucchini, 1 summer squash, and about 2tsp yellow curry powder. I also made my quinoa using red quinoa and added basmati rice. It was very hearty, filling, and delicious!!!
Thanks for sharing!!!!
Sounds incredible! I love the idea of adding in some zucchini 🙂
Pingback: Health Journey Kick Start Menu (Aug 13th) – Gluten Free University
Can I use canned lentils? I keep reading lentils but Im not sure if you mean canned or dried?
Thanks! Cant wait to make it!
I used dried, but you could certainly used canned. You’d just want to add them towards the end since they’re already cooked 🙂
We made this tonight and it was a HIT! Such a great and healthy comfort food. For sure a new favorite
SO happy to hear that! xo
do you have an idea of the calories per serving by chance?
I don’t have it calculated for this one, but you can go here and find that info 🙂 https://www.caloriecount.com/cc/recipe_analysis.php
Unfortunately I dont have a slow cooker but would love to try this! What are instructions for cooking this in a regular pot on a stovetop?
I’d say about 2 hours 🙂
I finally got around to making this and it was amazing!! I added a little more ginger and some cayenne pepper on mine though 😉
I was wondering if this recipe can be frozen?
Definitely! Just like you would a chili 🙂
Am I missing something? Where is the actual recipe?
If you’re on mobile, click the “read more” button 🙂
What is the green garnish you use on top? Looks like mint to me, is that correct?
It was mint – yum!
Hi, I tried this for dinner tonight but I was pressed for time so I sauted the onions and peppers in my electric pressure cooker then threw in the rest of the ingredients. I set the pressure cooker on high pressure and the time for 10 minutes. It was amazing!!! The lentils were still a little firm but they added a nice texture. We will definitely make this again.
Side note: I made the quinoa in my rice cooker and it turned out wonderful too!!
Wow that’s amazing!! I have yet to try a pressure cooker, but only 10 minutes?! I’m tempted….!
I don’t know if you’ll see this after so much time but did you ever try it on the pressure cooker? I’ve made it a few times since and we love it.
Hey there!
I’m making this now in my electric pressure cooker and going to try 12 min. since you said ten still had the lentils a little firm.. Did you use quick pressure release or natural pressure release?
Thanks!
Sorry I didn’t see this question sooner. I did quick release, if I had used natural release at least a few minutes the lentils may have been a little softer. I quick released so the the squash wasn’t overcooked.
Thanks, Leslie!
Hi I was wondering if you know how many Weight Watchers SPs this would be.
Thanks!
I don’t have that on hand, but you can use this tool: https://www.calculator.net/weight-watchers-points-calculator.html
Hi Alyssa, I made the stew Sunday night and it was divine! I also made the lemon quinoa. It was so good. Thank you for the recipe. I’m so excited to try out more of your recipes!
I’m so glad you enjoyed them both!! xo
Hi. This looks amazing and hoping to make it this weekend! Have you ever considered using riced cauliflower? I love quinoa, it’s one of my favorite ingredients!
I haven’t, but it would be delicious!
Can you give me any guidance on how much squash to use? Either by weight or volume. I really don’t know the size of a “small” butternut squash. I’ll be using part of a larger one.
Thanks!
I’d say go with about 3 cups of chopped squash!
How important is it that I use red lentils? I could not find them at either store I want to. I have brown lentils. Will that be ok?
I think it will be! But they definitely don’t get as soft as red ones 🙂
I made it yesterday with the brown lentils and added a medium size sweet potato. I also used 4 cups of broth bc that’s what came in the container. And my squash was on the large size. I made it on the stove bc I waited too long to start it in the crockpot. Next time I will do it in the crockpot and it will probably work fine with a whole cup of lentils. This was great. The whole family liked it. We didn’t add and yogurt but the family had hemp seeds and I had arugula and hemp seeds. It also made enough to feed us for like a week, but I’m going to freeze some of the leftovers. Thanks for the recipe. It was so good.
made this dish tonight and LOVED it…even my (pick) 4 year daughter loved it!
I’m so glad!!
This recipe is fabulous! Thanks! I added some carrots.
YUM!
Do the lentils have to be soaked beforehand?
Nope!
Pingback: Created by Collective: 10 Healthy and Delicious Meals to Kick-Start the New Year | Celebrity Endorsement Booking Agents <<< Celebrity Endorsement Deals
Pingback: Healthy Recipes for the New Year
Pingback: Created by Collective: 10 Wholesome and Scrumptious Meals to Kick-Begin the New Yr – Mir Trenazherov
Pingback: Created by Collective: 10 Healthy and Delicious Meals to Kick-Start the New Year | Jamaican Moments™
Pingback: Created by Collective: 10 Healthy and Delicious Meals to Kick-Start the New Year | Caribbean Blogz
Pingback: Created by Collective: 10 Healthy and Delicious Meals to Kick-Start the New Year | Your News On Time!
I made this in the instantpot – I used the slow cooker function but cooked on high for 3 hours. Next time I would have done 2 hours because the butternut squash was almost pureed it was so overcooked. But the flavors are good and I will make again. Thanks!
So happy to hear that it works that way! Thank you for letting us all know and I’m thrilled you enjoyed it! xo
What can I substitute the coconut yogurt with? Allergic to coconut.
Any other yogurt will work! And you could also just leave it off since it’s a garnish and doesn’t go in the recipe 🙂
Looks fantastic and perfect for this time of year, even in sunny Miami 🙂
Slow cookers are the best. I prep tons of raw and vegan dishes so when I turn to the slow cooker for some meals, you can imagine how my life just gets way more simplified while still remaining tasty and healthy.
Have you tried lightly frying the cumin seeds before? I find it really opens up the flavor of the seed before cooking and adds a little “pop” to the dish. Can’t wait to try this! Especially with the coconut yogurt, what a great addition.
Victoria
I actually don’t toast spices very often, but I agree that it adds a TON of flavor! Hope you give this one a try, it would be delicious with toasted cumin!
This bowl looks AMAZING!! I love the addition of the fresh arugula, that’s my favorite green! 🙂
It’s mine too!! I love how the bitterness complements so many different things!
Oh this looks so cozy!! Gorgeous photos
Aww thanks!! And yes, it’s seriously the COZIEST!