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Slow Cooker Sweet Potato & Chickpea Stew

 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

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!