Slow Cooker Moroccan Chickpea and Vegetable Stew {Sponsored}

Nov 01, 2013 in sponsored, vegan, vegetarian. Read the original on: Yummy Mummy Kitchen

When I was approached about creating a recipe for Campbell's new slow cooker and skillet sauces, I thought,Â oooooh yes, slow cooker, I have missed you!Â After perusing the Campbell's sauces site the Moroccan sauce caught my eye. Although the slow cooker sauce was pictured with chicken, I immediately thought of a delicious meatless recipe.Tossing the veggies and sauce into the slow cooker takes about 5 minutes.

Â I used dried beans and quick-soaked them, but did not cook them - the slow cooker can do that part. You can always use a can of chickpeas (garbanzo beans) if that's what you have.Â My kids' favorite version of this has peas and baby carrots. Honestly, I love this version too - especially since most moms always have a bag of baby carrots in the fridge and peas in the freezer. I add the peas half-way through to 30 minutes before dinner so that they don't get mushy. If you can't find Campbell's slow cooker sauce in your town, I've included my all-homemade recipe below as well. Feel free to swap veggies in this recipe to get a stew your family will love.

This post brought to you by Campbellâ€™s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/.

Thank you Campbell's for sponsoring this post!Â

Keep reading for the recipes!

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