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Vegan Moroccan Chickpea Stew

Healthy comfort food recipe made in the crockpot. 

Course Main Course

Ingredients

  • 1 small cauliflower, chopped into florets
  • 1 carrot peeled and sliced
  • 1 zucchini, diced
  • 1 medium sweet potato, diced
  • 1 onion diced
  • 1 red pepper, diced
  • 4-5 cloves of garlic (or more if you love garlic)
  • 1 15 oz can of diced tomatoes
  • 1 can of chickpeas, drained and rinsed
  • 1 cup dry, uncooked red lentils
  • 3-4 cups vegetable broth (no salt added if watching salt intake)
  • 1 tbsp turmeric
  • 1 tbsp cinnamon
  • 3/4 tbsp cumin
  • 1/2-1 tsp cayenne pepper (or more to taste)
  • 1 tbsp paprika
  • 3 bay leaves
  • Salt and pepper to taste

Instructions

  1. Add vegetables into the crockpot and turn on high. 

  2. Add the can of diced tomatoes, vegetable broth, chickpeas and uncooked lentils and stir. Add the spices and mix well to combine. You can need to add more vegetable broth, keep an eye on it as it is cooking and add more at about 1/2 cup at a time. 

  3. Cook on high for 5 hours, or on low for longer (if you would like this to cook all day). Stir every hour or so if you are able to. Add more liquid if needed, but the consistency should be thick, not like a broth soup. 

  4. Adjust the amount of seasonings to taste. Remove bay leaves before serving.