Moroccan Chickpea Stew in the Slow Cooker
Easy vegan Moroccan chickpea stew in the slow cooker is a savory, vegetable-packed dinner with butternut squash, red lentils, and tomato.
Servings: 6 Servings
Calories: 224kcal
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
Calories: 224kcal | Carbohydrates: 43g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 871mg | Potassium: 856mg | Fiber: 14g | Sugar: 6g | Vitamin A: 14348IU | Vitamin C: 55mg | Calcium: 112mg | Iron: 4mg