Moroccan Chickpea Slow Cooker Stew
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![Preparation time]()
Prep time30 min![Cooking time]()
Cooking time6 hr![Servings]()
PortionsPortions 4![Difficulty]()
DifficultyEasy
Ingredients
-
1/4 cup Country Crock Plant Butter Tub with Olive Oil
![olive oil spread]()
- 1 small butternut squash, peeled, deseeded, and cut into bite-size pieces
- 1 medium yellow onion, roughly chopped
- 2 garlic cloves, smashed
- 1 tablespoon finely chopped fresh ginger
- 2 1/2 cups vegetable broth
- 1 (14-ounce) can chickpeas, drained
- 1 (14-ounce) can diced tomatoes
- 1/4 cup bulgur wheat
- 1 1/2 teaspoon salt
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/4 teaspoon fresh cracked black pepper
- a pinch of ground cinnamon
Garnishes
- lemon wedges
- chopped fresh cilantro and parsley
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Add all of the ingredients - except for the lemon wedges, cilantro, and parsley -to the slow cooker. Give the ingredients a good stir, cover, and cook on high for 4 hours, or on low for 6 hours.
- Just before serving, top with a squeeze of lemon juice, chopped cilantro and parsley.
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