Slow Cooker Moroccan Chickpea Stew

• Vegan
• Gluten free

• Produce

  • 1 Arugula
  • 1 Butternut squash, small
  • 1 (15 oz can Chickpeas
  • 3 Garlic cloves
  • 1 tsp Ginger
  • 1 Red bell pepper
  • 3/4 cup Red lentils
  • 1 White onion, medium

• Canned Goods

  • 3 cups Vegetable broth

• Condiments

  • 1 (15 oz can Tomato sauce, pure

• Pasta & Grains

  • 1 Quinoa, cooked

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 tsp Paprika, smoked
  • 1/2 tsp Salt and pepper
  • 1 tsp Turmeric

• Nuts & Seeds

  • 1 Coconut yogurty
  • 1 tsp Cumin

Found on simplyquinoa.com

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
• 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
• to serve:
• cooked quinoa
• arugula
• coconut yogurty

Directions

• 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.