Slow Cooker Moroccan Chicken Chickpea Soup
Ingredients
1 pound boneless skinless Chicken Thighs, cut in chunks
4 garlic cloves, minced
1/2 of a sweet onion, chopped
1 medium red bell pepper, seeds removed, diced {about 1 cup}
1 large carrot, peeled and chopped {about 1 cup}
1 small butternut squash, peeled and cut into small cubes
1 cup red lentils, rinsed until water runs clear
15 ounces can of chickpeas, drained and rinsed
15 ounces can of diced tomatoes
15 ounces can of tomato sauce
3 cups vegetable broth, low sodium
1 teaspoon cumin
1 teaspoon turmeric
1 1/2 teaspoon coriander
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon cayenne red pepper
1/4 teaspoon crushed red pepper
2 teaspoons harissa paste
1/2 teaspoon salt
1/8 teaspoon black pepper
Garnishes::
Freshly chopped parsley
Freshly chopped mint
Freshly chopped cilantro
Greek yogurt
Lemon wedges
Crushed red pepper
Directions
Place the garlic, onions, carrots, bell pepper, butternut squash, red lentils, chickpeas, diced tomatoes and tomato sauce in the bottom of the slow cooker and stir well.
Add the cumin, turmeric, coriander, paprika, cinnamon, cayenne pepper, crushed red pepper, harissa paste, salt and pepper and stir again.
Place the chicken thighs on top of the vegetable mixture. Pour the chicken broth over everything, cover and cook on low for 6-8 hours or high for 3-4 hours.
