Crock Pot Moroccan Stew


1 large red bell pepper, diced

1 large orange bell pepper, diced

4 cups diced butternut squash

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

Fresh mint, for serving

Olive oil, for drizzling


Combine all ingredients, minus the chickpeas, 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!