Welcome to the Foodee Corporate Cookbook: a collection of recipes for the busy office worker. Whether you want to impress your peers or simply throw something together at home, these tasty treats will do the trick in any setting. For more great content, check out the Foodee blog.
Are you tired of turkey, tofurkey or holiday ham? Maybe you’ve had one too many sweet potatoes? Whatever the case may be, it’s nice to switch things up during December.
Packed full of fragrant spices, our Slow Cooked Moroccan Chickpea Stew is perfect to keep you warm this winter. Whether you’re preparing dinner at home or are providing something for your office potluck, this dish is super easy to make. Serve alongside cooked quinoa, arugula and coconut yogurt. That’s all there is to it. Enjoy!
Slow Cooker Moroccan Chickpea Stew
– 1 small butternut squash, peeled and chopped
– 1 red bell pepper, chopped
– 3 garlic cloves, minced
– 1 white onion, chopped
– 3/4 cup red lentils
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 (15 oz) can pure tomato sauce
– 1 teaspoon freshly grated ginger
– 1 teaspoon turmeric
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cinnamon
– 1/2 teaspoon salt and pepper (+ more as needed)
– 3 cups vegetable broth
– cooked quinoa
– coconut yogurt
Step 1: Combine all ingredients in a slow cooker. Stir together, then cover and cook on high for 3 – 4 hours
Step 2: For a thicker stew, remove the cover with 1 hour left in cooking.
Step 3: Serve with cooked quinoa, arugula and a spoonful of yogurt.
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