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Slow Cooker Indian Spiced Chickpea Quinoa Stew

gluten-free, soy-free
Servings 4 to 6
Calories 366
Author Kathy Hester

Ingredients

  • 4 to 5 cups water
  • 1 can diced tomatoes or 1 1/2 cups fresh or frozen
  • 1 can chickpeas rinsed (or 1 1/2 cups fresh or frozen)
  • 1/2 cup red lentils
  • 1/2 cup quinoa rinsed
  • 1 cup peeled turnip chopped
  • 1 cup sweet potato chopped
  • 1/2 cup celery chopped (about 1 stalk)
  • 1 tablespoon not-chicken bouillon
  • 3 cloves garlic minced
  • 1 teaspoon turmeric
  • 2 teaspoons garam masala
  • salt to taste

Instructions

  • The night before:
  • Chop veggies and store in the fridge.
  • In the morning:
  • Put everything in the slow cooker and cook on low 6 to 9 hours.
  • Taste, re-season if needed (you may not even need the salt if your bouillon is salty.)

Notes

This is a good one to make if you are going to be away from the house a little longer than usual. If your slow cooker runs hot add a little extra water if it will be cooking longer than 9 hours.

Nutrition

Calories: 366kcal | Carbohydrates: 66g | Protein: 18g | Fat: 5g | Sodium: 1283mg | Fiber: 14g | Sugar: 9g