Slow Cooker Moroccan Chickpea Stew
This Slow Cooker Moroccan Chickpea Stew is a delicious vegan dish packed with sweet potatoes, vegetables, and warm spices.
Equipment
- Slow Cooker
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 small white onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon coriander
- ¼ teaspoon cinnamon
- ¼ teaspoon ginger
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 14.5 oz can chickpeas drained and rinsed
- 1 14.5 oz can diced fire-roasted tomatoes
- 1 medium sweet potato diced
- 1 cup green lentils
- 2 tablespoon harissa paste
- 4 cups low sodium vegetable broth
- Chopped parsley for serving
Instructions
Cooking Instructions
- In a skillet or stove-top safe slow cooker pot, heat the olive oil over medium heat. Sauté the onions until they are soft and translucent, about 5-7 minutes. Add the minced garlic, minced fresh ginger, dried spices (cumin, paprika, coriander, cinnamon & ginger), salt and pepper. Cook until fragrant, about 1 minute.
- Transfer the onions to the slow cooker. Add the chickpeas, tomatoes, sweet potatoes, carrots, red peppers, lentils, harissa and vegetable broth.
- Cook on high for 3-4 hours or on low for 6-7 hours until the vegetables and lentils are tender.
- Divide into bowls and garnish with chopped parsley before serving.
Nutrition
Serving: 1bowlCalories: 300kcalCarbohydrates: 50gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 4000IUVitamin C: 30mgCalcium: 80mgIron: 4mg
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