January Recipe of hte Month: Moroccan Stew

January Recipe of hte Month: Moroccan Stew



Crock Pot Moroccan Stew

This is a great recipe for after skiing or just a cold, snowy day. Have it for dinner with Tosca’s Cuvee or the Cote Mas Blanc.

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
1 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 stew will be ready for lunch.

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