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Slow Cooker Moroccan Chickpea and Lentil Stew
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 cup dried green lentils, rinsed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium onion, diced
  • 2 carrots, sliced into rounds
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Juice of 1 lemon
  • 2 tbsp fresh cilantro, chopped

Instructions
 

  • Add the diced onion, sliced carrots, and minced garlic to the slow cooker.
  • Stir in the rinsed lentils, drained chickpeas, and diced tomatoes with their juices.
  • Sprinkle the cumin, coriander, cinnamon, turmeric, paprika, salt, and black pepper over the ingredients.
  • Pour the vegetable broth over everything and stir gently to combine.
  • Cover and cook on low for 7 to 8 hours or on high for 4 hours until the lentils are tender.
  • Stir in the lemon juice right before serving.
  • Ladle into bowls and top with chopped cilantro.

Notes

Make the stew a day ahead so the spices have more time to blend. If it thickens too much in the fridge, add a splash of broth when reheating. Skip the cilantro if you prefer and use parsley instead.
Course: Soup
Cuisine: Moroccan
Equipment: Slow Cooker, Knife, Cutting Board