crockpot moroccan lentil stew

cozy chilly pumpkin spooky thunderstormy golden tangerine leafy cidery snuggly season is upon us and i am here for it, full send. the mornings are dark and crisp, the fires are crackly, and the food is spiced and rib-sticking; juuuust the way we not-summer gals like it.

this happens-to-be-vegan, happens-to-be-too-easy crockpot stew is a peak autumnal mood and is pretty much the only thing I want while i’m cocooned in a blanket watching hocus pocus on loop with a pumpkin beer in hand from now until christmas. (truly a vibe if there ever was one.)

crockpot moroccan lentil stew
makes: 6 servings
prep time: 10 minutes
cook time: varies

1 1/2c green lentils (please don’t use red - you’ll end up with a pile of mush)
1 onion, diced
1 bell pepper, diced
3 large carrots, diced
3 garlic cloves, minced
1in. piece of ginger, grated
1 14oz can of diced tomatoes
2tbsp harissa paste (you can find inexpensive harissa at trader joe’s)
2tsp paprika
1tsp cumin
1tsp cinnamon (trust me.)
2tsp salt
1 1/2tsp black pepper
1/2tsp chili flake
4c water or vegetable stock
1 14oz can of chickpeas, drained and rinsed
juice and zest from 1 lemon
1/2c fresh parsley

place all ingredients except for the chickpeas, lemon, and parsley into the crockpot. stir to combine.

cook on high for 4-6 hours, or low for 6-8 hours.

then, stir in the chickpeas, lemon, and parsley and let warm through for about 5 minutes.

*if you really want to go for it, dunking toasted naan into this stew would be the best idea.

dinner, recipes, crockpotLaura MeyerOctober 15, 2019crockpot, healthy crockpot, vegan, grain free, meal prep, lentils, chickpeas, vegetarianComment