Moroccan Chickpea Stew {Slow Cooker Recipe}

simplyquinoa.com

Mickey

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

¾ 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

½ teaspoon cinnamon

½ teaspoon salt and pepper more as needed

3 cups vegetable broth

subheading: to serve:

cooked quinoa

arugula

coconut yogurt

Directions at simplyquinoa.com

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