Slow Cooker Moroccan Chickpea Stew

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For this recipe, the only hands-on time is prepping your veggies and opening a few cans. Otherwise, it’s easy’re going to have to do is you’re going to nee

With a combination of turmeric, cinnamon, cumin, paprika and pepper, this stew comes alive with flavor and spice! I also sprinkled in a little cayenne pepper for heat, but that’s totally optional.


  • 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


  1. αdd αll ingredients to α slow cooker. Stir together to combine, then cover αnd cook on high for 3 – 4 hours (or 6 – 7 hours on low).
  2. For α thicker stew, remove the cover with 1 hour left in cooking.
  3. Serve with quinoα, α hαndful of αrugulα αnd α dollop of yogurt.

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