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Article: Moroccan Chickpea Stew

Moroccan Chickpea Stew

Moroccan Chickpea Stew

This chickpea stew is full of flavour, filling (thanks to the plant protein) and features pumpkin which is a rich source of antioxidants for healthy skin, and in season too! Pop it in your slow cooker in the morning and that's dinner sorted! 


  • 1 medium white onion chopped
  • 3 garlic cloves minced
  • 1 small butternut squash peeled and chopped into bite sized pieces
  • 1 capsicum chopped
  • 3/4 cup red lentils
  • 425g can chickpeas, drained and rinsed
  • 425g can crushed tomatoes
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt and pepper + more as needed
  • 3 cups vegetable broth
  • cooked quinoa
  • rocket leaves
  • coconut yogurt


  1. Add all ingredients to a slow cooker. Stir together to combine, then cover and cook on high for 3 - 4 hours (or 6 - 7 hours on low).

  2. For a thicker stew, remove the cover with 1 hour left in cooking.

  3. Serve with quinoa, a handful of arugula and a dollop of yogurt.

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