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Slow Cooker Moroccan Chickpea Stew

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The manufacturing procedure is extremely easy, you simply need to follow the techniques that we have created on this web page. The following are the stages of how to prepare Slow Cooker Moroccan Chickpea Stew.


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) 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

1/2 teaspoon cinnamon

1/2 teaspoon salt and pepper (+ more as needed)

3 cups vegetable broth

To serve:

cooked quinoa


coconut yogurty


  1. 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).
  2. For a thicker stew, remove the cover with 1 hour left in cooking.
  3. Serve with quinoa, a handful of arugula and a dollop of yogurt.

Original Recipes visit: Slow Cooker Moroccan Chickpea Stew @

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