Description
A hearty and flavorful Moroccan Chickpea Stew made in the slow cooker, packed with wholesome vegetables, warming spices, and protein-rich legumes. This comforting stew is perfect for a cozy meal and served with quinoa, fresh arugula, and creamy coconut yogurt to balance the spices.
Ingredients
Units
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Stew 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, plus more as needed
- 3 cups vegetable broth
To Serve
- Cooked quinoa
- Fresh arugula
- Coconut yogurt
Instructions
- Prepare the ingredients: Chop the onion, mince the garlic, peel and chop the butternut squash into bite-sized pieces, and chop the red bell pepper. Rinse and drain the canned chickpeas.
- Add ingredients to slow cooker: Place the onion, garlic, butternut squash, red bell pepper, red lentils, chickpeas, tomato sauce, grated ginger, turmeric, cumin, smoked paprika, cinnamon, salt, pepper, and vegetable broth into the slow cooker. Stir all the ingredients together until well combined.
- Cook the stew: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 7 hours, until the vegetables are tender and the lentils have cooked through.
- Optional thickening: If you prefer a thicker stew, remove the slow cooker lid during the last hour of cooking to allow some of the liquid to evaporate.
- Serve: Spoon the stew over cooked quinoa, garnish with a handful of fresh arugula, and add a dollop of coconut yogurt on top for creaminess and tang.
Notes
- For a spicier stew, add a pinch of cayenne pepper or chopped chili flakes.
- You can substitute butternut squash with sweet potatoes or pumpkin if preferred.
- If you want a vegan dish, make sure to use plant-based yogurt as the topping.
- Adjust salt and pepper seasoning to taste before serving.
- Leftovers store well in the fridge for up to 4 days and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups stew plus quinoa and toppings)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg
