Slow Cooker Moroccan Spiced Lentil Tajine

• 1 16 oz. bag dried lentils (about 2 1/2 cups)
• 2 cups vegetable broth
• 2 cups water
• 3 carrots, sliced or chopped
• 1 onion, chopped
• 2 cups cooked chickpeas (about 1 can)
• 2 cloves garlic, minced
• 1 Tbsp fresh grated ginger (1 tsp dried)
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp paprika
• 1/2 tsp coriander
• 4 cups raw spinach leaves
• 1/2 cup raisins, pre-soaked to plump (or dried apricots or dates)
• Cilantro to garnish

1. Combine all ingredients except spinach, raisins and cilantro in the crock of your slow cooker, and stir to combine. Cook on low for 6-7 hours, or high for 3-3 1/2 hours. Stir in spinach about five minutes before serving. (The condensation will steam it perfectly.) Top with raisins and cilantro and serve.
2. Serve over couscous, which literally cooks in about five minutes, and you have a whole meal.

vegetable broth, water, carrots, onion, chickpeas, garlic, ginger, cumin, cinnamon, paprika, coriander, spinach leaves, raisins, cilantro

Taken from www.epicurious.com/recipes/member/views/slow-cooker-moroccan-spiced-lentil-tajine-50149755 (may not work)