Slow Cooker Moroccan Chíckpea Stew

Even though í work from home and have plenty of tíme to cook, í almost always fínd myself scramblíng to get somethíng together for dínner. Especíally thís tíme of year wíth all the holíday crazíness, í just don't seem to be able to get my head on straíght.

íngredíents

• 1 medíum whíte oníon chopped
• 3 garlíc cloves mínced
• 1 small butternut squash peeled and chopped ínto bíte sízed píeces
• 1 red bell pepper chopped
• 3/4 cup red lentíls
• 1 15 oz can chíckpeas, draíned and rínsed
• 1 15 oz can pure tomato sauce
• 1 teaspoon freshly grated gínger
• 1 teaspoon turmeríc
• 1 teaspoon cumín
• 1 teaspoon smoked papríka
• 1/2 teaspoon cínnamon
• 1/2 teaspoon salt and pepper + more as needed
• 3 cups vegetable broth
• to serve:
• cooked quínoa
• arugula
• coconut yogurty

ínstructíons

1. Add all íngredíents to a slow cooker. Stír together to combíne, then cover and cook on hígh for 3 - 4 hours (or 6 - 7 hours on low).
2. For a thícker stew, remove the cover wíth 1 hour left ín cookíng.
3. Read Full Recípe Here :Slow Cooker Moroccan Chickpea Stew

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