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
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.
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