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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.
1 medium onion, chopped
Avocado oil
3 garlic cloves, minced
1 sweet potato, peeled and chopped
1 (15 oz) can lentils, rinsed and drained
1 (15 oz) can chickpeas, rinsed and drained
2 cups marinara sauce (we use Rao's)
1 tsp ginger powder
1 tsp turmeric
1 tsp cumin
1 tsp paprika
½ tsp cinnamon
½ tsp salt
¼ tsp pepper
3 cups vegetable broth
Quinoa, for serving
1In a skillet, heat avocado oil. Add onions and saute until golden. Add garlic and mix until well combined.
2Add the onion/garlic mixture to the crockpot. Add in the remaining ingredients (except the quinoa), and stir to combine.
3Cover and cook on high for 3 hours.
4Serve over cooked quinoa. Enjoy!
Ingredients
1 medium onion, chopped
Avocado oil
3 garlic cloves, minced
1 sweet potato, peeled and chopped
1 (15 oz) can lentils, rinsed and drained
1 (15 oz) can chickpeas, rinsed and drained
2 cups marinara sauce (we use Rao's)
1 tsp ginger powder
1 tsp turmeric
1 tsp cumin
1 tsp paprika
½ tsp cinnamon
½ tsp salt
¼ tsp pepper
3 cups vegetable broth
Quinoa, for serving
Directions
1In a skillet, heat avocado oil. Add onions and saute until golden. Add garlic and mix until well combined.
2Add the onion/garlic mixture to the crockpot. Add in the remaining ingredients (except the quinoa), and stir to combine.
3Cover and cook on high for 3 hours.
4Serve over cooked quinoa. Enjoy!
Slow Cooker Sweet Potato & Chickpea Stew
