Slow Cooker  Moroccan Chickpea Soup

Veggie  Broth

Fire-Roasted Tomatoes

Garlic Ginger



Green Lentils

Olive Oil


Sweet Potatoes

Red Peppers




Heat the olive oil in a skillet over medium heat.

Saute the chopped onions until they turn soft and translucent, about 5-7 minutes.

Cook for 1 minute until fragrant.

Add the minced garlic, minced fresh ginger, dried spices (cumin, paprika, coriander, cinnamon & ginger), salt and pepper.

Spoon the spiced sauteed onions into the slow cooker.

Add the chickpeas, tomatoes, sweet potatoes, carrots, red peppers, lentils, harissa and vegetable broth.

Cook on high for 3-4 hours or on low for 6-7 hours.

Divide the soup into bowls and garnish with chopped parsley.

Slow Cooker  Moroccan Chickpea Soup