If you are looking for a delicious vegan stew that is just as filling as its meatier mainstay, look no further! This hearty Slow-Cooker Moroccan Chickpea Stew boasts a generous helping of protein-rich chickpeas and red lentils, making it a satisfying and nutritious meal option. Paired with onions, garlic, sweet potatoes, and tomato sauce, the chickpeas take on a vegetable flavor, and thanks to the addition of warming spices and red lentils, this stew is overloaded with savory goodness.
This recipe is straightforward and super easy to make. Place the chopped vegetables, red lentils, chickpeas, tomato sauce, spices, and vegetable broth into your slow cooker. Stir to mix well. Cover the slow cooker with a lid and cook low and slow. Too easy. Finish each bowl off with cooked quinoa or couscous and a dollop of dairy-free yogurt for a healthy, colorful meal. I also like to top this stew with fresh greens – first choice arugula, second choice watercress.
To make the Slow-Cooker Moroccan Chickpea Stew, you will need the following ingredients:
Into a 6-quart slow cooker, add 1 chopped white onion, 3 minced garlic cloves, 1 chopped sweet potato, 1 chopped red bell pepper, ¾ cup red lentils, 1 (15-oz) can chickpeas, 1 (15-oz) can pure tomato sauce, 1 teaspoon freshly grated ginger, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon cinnamon, ½ teaspoon salt, ½ teaspoon black pepper, and 3 cups vegetable broth. Stir to combine.
Cover with a lid and cook on high for 3 - 4 hours or low for 6 - 7 hours. Taste and adjust for seasonings if needed.
Serve over quinoa and topped with a handful of arugula and a dollop of dairy-free yogurt. Enjoy!
If you love a good chickpea recipe, this Slow-Cooker Moroccan Chickpea Stew is for you! This vegan version yields a flavorful and satisfying meal made mostly from kitchen staples. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes.
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