It’s cooling down in Portland and starting to feel like Fall. Thank goodness Jenna from Eat, Live, Run created this hearty stew recipe for us at barre3. It’s quickly become a favorite at our Home Office. We all love it because it keeps us warm on chilly days, and there are plenty of leftovers for busy days ahead. Read on to see why Jenna loves the slow cooker and how you too can make her delicious, easy recipe! Here’s Jenna, in her own words.
The slow cooker is, hands down, my favorite kitchen appliance. Never before has it been so easy to make a delicious, healthy dinner! My favorite thing to do is to throw everything in my slow cooker at night right before bed. When I wake up the next morning, the meal is done and can stay warm until lunch or dinner. Easy and convenient.
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
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!