Moroccan Chickpea Stew in the Slow Cooker

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 yogurt

Method

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).240 min timer
2. For a thicker stew, remove the cover with 1 hour left in cooking.60 min timer
3. Serve with quinoa, a handful of arugula and a dollop of yogurt.