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!