Slow Cooker Moroccan Chickpea Stew

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Servings: 4 Prep: 15 min Cook: 465 min Dairy Free Gluten Free Vegan Freezable Homestyle Slow Cooker/Crock Pot Vegetarian WE WANT TO TRY Added 5 months ago Updated 5 months ago

Missing nutrition data for: Sweet Potatoes, Bell Pepper, Green Apple, Lime, Cooked Chickpeas, Full Fat Coconut Milk, Cumin, Cinnamon, Jalapeño Pepper, Red Pepper Flakes

Ingredients

2 sweet potatoes ⚠

1 bell pepper ⚠

¼ green apple ⚠

¼ lime ⚠

¼ teaspoon minced garlic

4 cups vegetable broth

14 ounces fire-roasted tomatoes

4 cups cooked chickpeas ⚠

15 ounces full fat coconut milk ⚠

1 tablespoon curry powder

¾ teaspoon cumin ⚠

½ teaspoon cinnamon ⚠

¾ teaspoon sea salt, plus more to taste

½ cup cilantro

1 jalapeño pepper ⚠

⅛ teaspoon red pepper flakes ⚠

Instructions

1. Peel and dice the sweet potatoes. Dice the pepper. Core, peel, and dice the apple. Juice the lime.

2. Combine all of the ingredients (except for cilantro, red pepper flakes, and jalapeño) into your slow cooker, and cook on low for 6-8 hours.

3. About 30 minutes before serving, check the thickness of the stew, and add additional broth if desired.

4. Or if you would like to thicken it, ladle about 2 cups of the broth into a bowl and add 1-2 tablespoons arrowroot powder.

5. Whisk until thickened. Add that back to the slow cooker and continue to cook for an additional 30 minutes.

6. Mince the cilantro and thinly slice jalapeño (removing the seeds if less heat is desired).

7. Garnish with thinly sliced jalapeños, chopped cilantro, or a pinch of red pepper flakes. Serve.