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! 

INGREDIENTS

• 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
  
  

METHOD

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.