slow cooker chickpea, butternut squash and red lentil stew [vegan]

A tasty, not-too-spicy, not-too-much-work, protein-and-veg-packed stew. You could make it in a covered pot by cooking for an hour or so too, but the slow cooker makes the sauce nice and thick.

(other half of crockpot being used to make apple butter)

(serves 4-6)

1 onion, chopped

1 tbsp olive oil

1 large red pepper or carrot, chopped

2 cloves garlic, minced

1 tsp harissa paste / 1 tsp dried chilli flakes / 1 jalapeno, seeded and minced

2 tsp garam masala

1 butternut squash (about 750g)

400g can chopped tomatoes

500ml vegetable broth

1/2 cup red lentils

400g tinned chickpeas, drained and rinsed

  1. Heat the oil in a large pan over a medium-high heat. Add the onion, carrot/pepper and jalapeno and sauté for 5-6 minutes. Add the garlic and sauté for 30 more seconds, and then add the garam masala, stirring well to coat. Take off heat.
  2. Place everything else in the slow cooker and cook on LOW for 8-10 hours.
  3. Season with salt and pepper to taste, and serve with bread (garlic naan is good)
  4. Keep leftovers in fridge for up to 5 days, or freeze.
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