Even though I work from home and have plenty of time to cook, I almost always find myself scrambling to get something together for dinner. Especially this time of year with all the holiday craziness, I just donât seem to be able to get my head on straight.
Enter: my trusty slow cooker!
Slow cooker meals always save the day (have you tried my Slow Cooker Coconut Quinoa Curry yet!?). You just throw everything into the pot, turn it on and go about your business. And today weâre making a fragrant and nourishing slow cooker Moroccan chickpea stew with butternut squash! How good does that sound!?
Iâve seen these stews made before where you saute all the veggies together, but honestly, I found the flavor was equally as good when I just tossed them in my slow cooker. So thatâs what weâre doing. Weâre simplifying as much as possible.
So what do we need? Letâs talk about it.
For this recipe, the only hands-on time is prepping your veggies and opening a few cans. Otherwise, itâs easy peasy.youâre going to have to do is youâre going to nee
Weâre going with chopped onion, minced garlic, sweet bell peppers, tender butternut squash, creamy red lentils and plump little chickpeas to round it out.
But what truly makes this a Moroccan chickpea stew is the aromatic spices!
With a combination of turmeric, cinnamon, cumin, paprika and pepper, this stew comes alive with flavor and spice! I also sprinkled in a little cayenne pepper for heat, but thatâs totally optional. You know how much I love to add a kick to my recipes!
For serving, I kept it super simple.
Fluffy white quinoa
Arugula (or another bitter green)
Hot pepper flakes
Do you like cooking in a slow cooker? Iâd love to hear some of your favorite recipes! Iâm looking to add more dishes to my slow cooker library, so send em my way!
Slow Cooker Moroccan Chickpea Stew
4 hours 10 mins
Author: Alyssa Rimmer
- 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
- Â¾ 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
- Â½ teaspoon cinnamon
- Â½ teaspoon salt and pepper (+ more as needed)
- 3 cups vegetable broth
- to serve:
- cooked quinoa
- coconut yogurty
- 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.
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