Slow Cooker Moroccan Stew

From Barre3

This spicy vegetable, lentil, and chickpea stew is made with cinnamon and paprika, traditional North African spices. Bell peppers, zucchini, and butternut squash are major sources of vitamins and minerals, while lentils and chickpeas are forms of lean protein, helping you stay fuller longer.

I like to top my stew with a drizzle of olive oil, big dollops of thick Greek yogurt, and fresh mint. Remember to choose whole-fat yogurt, as it’s less processed than reduced or nonfat. This is a fantastic fall-themed meal that covers all nutritional bases but doesn’t skimp on flavor! It will taste even better the next day, after the flavors have time to meld and deepen.

Slow Cooker Moroccan Stew

Serves 6-8 

1 large red bell pepper, diced

1 large orange bell pepper, diced

4 cups butternut squash, diced

2 zucchini, chopped

1 large yellow onion, diced

3 garlic cloves, minced

1 15-oz. can diced tomatoes

1 cup green lentils, dry

2 bay leaves

1 can chickpeas, drained and rinsed

4 cups water or veggie broth

1 tsp. red chili flakes

1 tsp. smoked paprika

1 ½ tsp. cinnamon

2-3 tsp. salt

Greek yogurt, for serving (For a dairy-free option, top with sliced avocado)

Fresh mint, for serving

Olive oil, for drizzling

Combine all ingredients, except the chickpeas, greek yogurt, fresh mint, and olive oil, in a slow cooker. Turn heat to low and cook for 9 hours. Add the chickpeas and cook on low for one more hour. Taste and add more salt if necessary.

Serve bowls of stew with a drizzle of olive oil, big dollops of Greek yogurt, and fresh mint.

*I like to throw all the ingredients in the slow cooker at night right before I go to bed. In the morning, just add the chickpeas, cook for another hour and the soup will be ready for lunch!