Who says that a great, hearty stew needs some kind of meat added to it? The recipe that follows proves that's just not true. It's chock-full of chickpeas and lentils to provide all the protein that's needed. In addition to the protein, it also has a ton of different spices and seasonings that give this dish a different kind of spin than a traditional stew.
Best of all, it's vegetarian. So whether it's made for someone following a vegetarian diet, or those that just need something for Meatless Monday, this recipe is a perfect fit. Of course, because chickpeas take the place of the meat, there's no browning or searing required. Everything goes into the pot and simply cooks to perfection.
Slow Cooker Moroccan Chickpea Stew
6
10 minutes
6 hours, 30 minutes
6 hours, 40 minutes
1 onion, medium dice
3 garlic cloves, minced
1 butternut squash, peeled and cut in a small dice
1 red bell pepper, medium dice
1 14-ounce can lentils, drained and rinsed
1 15-ounce can chickpeas, drained and rinsed
3 cups vegetable broth
1/4 cup tomato paste
1 teaspoon fresh ginger, grated
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch
2 teaspoons cold water
Add all ingredients, except cornstarch and water, to a 6-quart slow cooker. Stir to combine all ingredients.
Place lid on slow cooker, and cook on low for 6 hours or on high for 4.
Combine cornstarch with cold water, and stir to mix.
Remove the lid from the slow cooker, and add the cornstarch liquid.
Replace lid on slow cooker, and cook on high for another 30 minutes.
