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Moroccan Chickpea Stew

Moroccan Chickpea Stew

This easy vegan Moroccan chickpea stew in the slow cooker is a savory, vegetable-packed dinner.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine Moroccan
Servings 6 servings
Calories 224 kcal

Equipment

  • slow cooker

Ingredients
  

  • 1 medium white onion chopped
  • 3 cloves garlic minced
  • 1 small butternut squash peeled and chopped into bite sized pieces
  • 1 medium red bell pepper chopped
  • ¾ 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
  • ½ teaspoon cinnamon
  • ½ teaspoon salt and pepper + more as needed
  • 3 cups vegetable broth
  • cooked quinoa to serve
  • arugula to serve
  • coconut yogurt to serve

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.

Nutrition

Serving: 1servingCalories: 224kcalCarbohydrates: 43gProtein: 11gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 871mgPotassium: 856mgFiber: 14gSugar: 6gVitamin A: 14348IUVitamin C: 55mgCalcium: 112mgIron: 4mg
Keyword chickpeas, healthy stew, slow cooker
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