Slow Cooker Moroccan Chickpea Stew

This slow cooker Moroccan Chickpea Stew is made with tons of aromatic spices, butternut squash and red lentils for a hearty, plant-based dinner!

THE RECIPE

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

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.

Source: simplyquinoa.com

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