Slow Cooker Moroccan Chickpea Stew

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 yogurty

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.