Slow Cooker Sweet Potato & Chickpea Stew (Edit recipe)

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Sweet potato, lentils and chickpeas in the slow cooker with marinara, ginger, turmeric, cumin and a little cinnamon. Three hours on high, served over quinoa, and the only thing you actually cook is the onion. Caramelize that onion in a skillet before it goes in. Onions do not brown in a crockpot, and without it the whole pot tastes flat.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

3 hours

INGREDIENTS

16

Serves: 6

Ingredients

1 whole Yellow Onion, medium, chopped
2 Tbsp Avocado Oil
3 cloves Garlic, minced
1 whole Sweet Potato, peeled and chopped
15 oz Canned Lentils, 1 can, rinsed and drained
15 oz Chickpeas, 1 can, rinsed and drained
2 cups Marinara Sauce, we use Rao's
1 tsp Ginger, Ground
1 tsp Turmeric, Ground
1 tsp Cumin, Ground
1 tsp Paprika
1/2 tsp Cinnamon, Ground
1/2 tsp Salt
1/4 tsp Black Pepper
3 cups Vegetable Broth
1 cup Quinoa, cooked, for serving

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a skillet, heat avocado oil. Add onions and saute until golden. Add garlic and mix until well combined.
Add the onion/garlic mixture to the crockpot. Add in the remaining ingredients (except the quinoa), and stir to combine.
Cover and cook on high for 3 hours.
Serve over cooked quinoa. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	452
Fat:	14 g
Carbohydrates:	71 g
Protein:	17 g
Cholesterol:	0 g
Sodium:	763 mg
Fiber:	15 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.