By Cici Lemon
Moroccan Chickpea Stew in the Slow Cooker
3 steps
Prep:10minCook:4h
Easy vegan Moroccan chickpea stew in the slow cooker is a savory, vegetable-packed dinner with butternut squash, red lentils, and tomato.
Updated at: Wed, 16 Aug 2023 21:04:45 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories231.5 kcal (12%)
Total Fat2.5 g (4%)
Carbs43.7 g (17%)
Sugars9.2 g (10%)
Protein11.9 g (24%)
Sodium1004.2 mg (50%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1white onion
medium, chopped
3garlic cloves
minced
1butternut squash
small, peeled and chopped into bite sized pieces
1red bell pepper
chopped
¾ cupred lentils
1 x 15 ozcan chickpeas
drained and rinsed
1 x 15 ozcan tomato sauce
pure
1 teaspoonginger
freshly grated
1 teaspoonturmeric
1 teaspooncumin
1 teaspoonsmoked paprika
½ teaspooncinnamon
½ teaspoonsalt
more as needed
½ tsppepper
3 cupsvegetable broth
quinoa
cooked
arugula
coconut yogurt
Instructions
Step 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).
Step 2
For a thicker stew, remove the cover with 1 hour left in cooking.
Step 3
Serve with quinoa, a handful of arugula and a dollop of yogurt.
View on simplyquinoa.com
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