- 5 Minutes
- 6-8 hours
- Add the onion, red bell pepper, garlic, butternut squash, chickpeas, tomato sauce, broth, cumin, turmeric, paprika, salt and pepper to the slow cooker and mix to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve over brown rice and sprinkle with chopped cilantro.
Recipe Tip: Alternatively, you can cook the chickpea stew in the pressure cooker on high for 8-10 minutes and allow the steam to naturally release for 10 minutes, or simmer ingredients on the stovetop for at least 30 minutes.