Wow — is it ever soup weather here in Winston-Salem this week! Cold and rainy and dreary enough to make you long to stay home on your couch in pjs all day, this weather calls for something piping hot and nice and hearty.
Enter this vegetarian (and veggie-packed) crock pot Moroccan stew, courtesy of Eat, Live, Run.
The best part about this stew was that I already had all the ingredients on hand (I varied the recipe just slightly), and so it fit in perfectly with my stay-in-pajamas-all-day-and-don’t-leave-the-house mentality last Sunday. In fact, making this stew is the only thing I could even somewhat count as a productive activity that day.
- 1 large orange bell pepper, diced
- 1 butternut squash, sliced into chunks
- 2 zucchini, chopped
- 1 red onion, chopped
- 3 garlic cloves, minced
- 3 carrots, diced
- 3/4 cup diced cherry tomatoes
- 1 cup dried lentils (I used the red lentils I had leftover from this chili)
- 4 cups vegetable broth
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 1/2 teaspoons cinnamon
- 3 teaspoons salt
- 1 can chickpeas, drained and rinsed
- Combine all ingredients, minus the chickpeas, in a slow cooker.
- Turn heat to low and cook for 9 hours, or turn it to high and cook for 5 hours.
- Add the chickpeas and cook on low for one more hour. Taste and add more salt if necessary before serving.