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Into a 6-quart slow cooker, add 1 chopped white onion, 3 minced garlic cloves, 1 chopped sweet potato, 1 chopped red bell pepper, ¾ cup red lentils, 1 (15-oz) can chickpeas, 1 (15-oz) can pure tomato sauce, 1 teaspoon freshly grated ginger, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon cinnamon, ½ teaspoon salt, ½ teaspoon black pepper, and 3 cups vegetable broth. Stir to combine.
Cover with a lid and cook on high for 3 - 4 hours or low for 6 - 7 hours. Taste and adjust for seasonings if needed.
Serve over quinoa and topped with a handful of arugula and a dollop of dairy-free yogurt. Enjoy!