1 tablespoon olive oil
1 small white onion, diced
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon coriander
1/4 teaspoon cinnamon
1/4 teaspoon ginger
2 tablespoons harissa paste
1-14.5 ounce can chickpeas, drained and rinsed
1-14.5 ounce can diced tomatoes
1 medium sweet potato, diced
2 carrots, trimmed and diced
1 red pepper, diced
1 cup green lentils
3 cups low sodium vegetable broth
1 cup water
Chopped parsley for serving
In a skillet or stove-top safe slow cooker pot, heat the olive oil over medium heat. Sauté the onions until they are soft, translucent and just starting to brown at the edges, about 7-9 minutes. Add the garlic and ginger cooking until fragrant, about 1 minute.
Transfer the onions to the slow cooker. Add the cumin, paprika, coriander, cinnamon, ginger, harissa, chickpeas, tomatoes, sweet potatoes, carrots, red peppers, lentil, vegetable broth and water.
Cook on high for 3-4 hours or on low for 6-7 hours.
Top bowls with parsley before serving.