Crock Pot Moroccan Stew

Ingredients:


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


Directions:


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!

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