SLOW COOKER MOROCCAN CHICKPEA STEW

SLOW COOKER CHICKPEA STEW (GF, DF, V)✨ Warm, cozy slow cooker recipes are saving me on even my busiest days! This easy chickpea stew is delightfully spiced, hearty, and full of nourishing ingredients like sweet potato, carrots, kale, and turmeric. Just toss everything into the slow cooker in the morning and come back to a dinner that’s flavorful, veggie-packed, and ready to serve!

Ingredients:
1 small yellow onion, diced
3 garlic cloves, grated
1 tablespoon grated fresh ginger
2 medium carrots, peeled and chopped
1 red bell pepper, chopped
1 small sweet potato, peeled and diced
1 (15 oz) can chickpeas, drained and rinsed
1 (15 oz) can fire-roasted diced tomatoes
1 (13.5 oz) can full-fat coconut milk
1½ cups vegetable broth
2 teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon smoked paprika
½ teaspoon cinnamon
¼ teaspoon ground turmeric
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper
1–2 teaspoons maple syrup (optional)
1–2 cups baby spinach or kale, roughly chopped
Juice of ½ lemon
To Serve: chopped parsley or cilantro, unsweetened dairy-free yogurt or drizzle of tahini

Instructions:
Add to slow cooker: combine all ingredients except spinach/kale, lemon juice, and optional garnishes in the slow cooker. Stir well.
Cover and cook on low for 6 hours or high for 3 hours, until sweet potatoes and carrots are tender.
Stir in spinach/kale and lemon juice in the last 5–10 minutes until wilted. Taste and adjust salt or maple syrup as needed.
Optional: ladle 1/3 of the stew into a blender and blend until smooth. Return the blended mixture into the stew.
Top with herbs and a drizzle of tahini or dairy-free yogurt if desired.