Details
Prep Time: 20 minutes
Cook Time: 600 minutes
Ready In: minutes
Cuisine: Middle East
Categories: Vegan
Yields or Serves: 4
Rating:
[Total: 1 Average: 5/5]
My life began in Morocco so I have an affinity for Moroccan flavors. If you’re wanting to eat plant-based and healthy this spicy vegetable, lentil, and chickpea stew will warm you up and give you what you need while trying to stay healthy.
- 1 Large Red Bell Pepper (Diced)
- 1 Large Orange Bell Pepper (Diced)
- 4 Cups Chopped Butternut Squash
- 2 Zucchini (Chopped)
- 1 Large Yellow Or White Onion (Diced)
- 4 Garlic Cloves (Minced)
- 15 Ounces Diced Tomatoes (With Juice)
- 1 Cup Dry Green Lentils
- 15 1/2 Ounces Chickpeas (Drained & Rinsed)
- 4 Cups Vegetable Broth
- 1 Teaspoon Red Pepper Flakes
- 1 Teaspoon Smoked Paprika
- 1 1/2 Teaspoon Ground Cinnamon
- 2 Teaspoons Kosher Salt
- Olive Oil (For Drizzling)
- 1 Tablespoon Chopped Fresh Mint (For Garnish)
- In slow cooker add red and orange bell peppers, squash, zucchini, onion, garlic, diced tomatoes, lentils, vegetable broth, red pepper flakes, smoked paprika, cinnamon, and kosher salt. Place lid on slow cooker and turn heat to low. Cook for 9 hours. Add chickpeas and cook, on low, for another hour. You may need to add a bit more salt so make sure to taste to check.
- Ladle into 4 bowls. Garnish with mint and lightly drizzle with olive oil.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 600 Minutes Total Time: 620 Minutes
- ©Tiny New York Kitchen © 2020 All Rights Reserved
