Description
This chickpea and lentil vegan slow cooker stew is full of goodness and flavour, is very hearty and is the perfect comfort food on a cold day.
Ingredients
Units
Scale
- 1 white onion (diced)
- 3 cloves of garlic (minced)
- 1 small butternut squash (cubed)
- 1 red pepper (diced)
- 150 g dried red lentils
- 1 400g tin chickpeas (drained)
- 1 400g tin chopped tomatoes
- 1 tsp chopped fresh ginger
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/2 tsp salt
- pepper (to taste)
- 750 ml vegan vegetable stock
Instructions
- Chop and dice the vegetables and mince the garlic and ginger
- Add everything to the slow cooker and cook on high for 4-6 hours (or until the vegetables are cooked through)
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: slow cooker
- Cuisine: Moroccan
Nutrition
- Calories: 192
