Slow Cooker Moroccan Chickpea Stew

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
coconut yogurty

  1. 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).
  2. For a thicker stew, remove the cover with 1 hour left in cooking.
  3. Serve with quinoa, a handful of arugula and a dollop of yogurt.

Original Recipes visit: Slow Cooker Moroccan Chickpea Stew @

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