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Crock Pot Moroccan Stew

Eat, Live, Run
  • minutes
  • Serves

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 ounce 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 1/2 tsp

cinnamon

2 tsp

salt

Greek yogurt, for serving

Fresh mint, for serving

Olive oil, for drizzling