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
- 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.
Original Recipes visit: Slow Cooker Moroccan Chickpea Stew @ simplyquinoa.com