Moroccan Chickpea Stew

This recipe is packed with plant-based protein and flavor! It’s sweet, savory, super filling and it’s made in a slow cooker, making it a great choice for busy days. Lentils are an underutilized food in the American diet. They are inexpensive compared to other protein options; they are high in fiber, folate and B vitamins, along with being a good source of minerals such as copper, iron, magnesium and phosphorus. They add a great hearty texture to soups and stews, combine with ground meats well, and can be used in a variety of ways such loaves or patties in addition to stews and soups. 


  • 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 canned chickpeas, drained and rinsed (low sodium)
  • 1 15 oz canned pure tomato sauce (low sodium)
  • 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 + more as needed
  • 3 cups vegetable broth

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. Makes 6 servings.

Nutrition facts: 
Serving size: 1 cup 
Calories: 194; Fat: 0.7g; Carbs: 39.1g; Fiber: 9g; Protein: 11.3g; Sodium: 155.8mg 

Adapted from: Moroccan Chickpea Stew {Slow Cooker Recipe} – Simply Quinoa 

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