Moroccan Chickpea Lentil Stew (Vegan/slow cooker)
There is just something soul warming about the flavors in a well done Moroccan Stew! The heat of spicy cayenne playing against the comforting warmth of cinnamon, cumin, and nutmeg. The subtle sweetness of dried apricots bringing the whole dish together, you just can not go wrong! This Moroccan Lentil Stew brings a punch of protein in a delicious bowl of vegan goodness.
LENTILS + CHICKPEAS + SPINACH + BUTTERNUT SQUASH
This Moroccan Lentil Stew recipe brings not only the flavor but also is packed with protein and nutrients! Loaded with green lentils, chickpeas, spinach, butternut squash, dried apricots, and tomatoes. Seriously, any chance I can add healthy vegetables and legumes into my families meals is a win, and this recipe makes it easy! Kiddo’s even went in for seconds! Win Win! Wait you can throw this recipe in the slow cooker in less than 10 minutes of prep and enjoy it for dinner 6 hours later? WIN WIN WIN!
- Use frozen diced butternut squash to save time and energy.
- Frozen tomatoes can replace canned. I freeze my own from my garden in the summer and they have much more flavor!
- For slow cooker recipes it is still important to saute onions and garlic rather than adding them in raw, sauteing brings out the sweetness!
Moroccan Lentil Stew Instructions:
Like any good recipe the first thing to do is to fill the house with the delicious smell of sauteed onion and garlic! I will be using my instant pot for this recipe, so I choose the saute setting and add 1 tablespoon of olive oil. Next I dice up my onion and garlic and add them in. Saute the onion and garlic until the onions begin to turn translucent. Now time for the chickpeas, drain 1 can of chickpeas then pour them in. Next is the butternut squash (to save time I use frozen) in they go along with 1 can of diced tomatoes, spinach, lemon juice, and a 1/4 cup of diced dried apricots. Stir the pot up.
Seasoning Time:
This recipe would be nothing without the amazing seasoning in it. Moroccan food brings the flavor and this dish is no exception. So go to your cabinet and lets add in the seasonings.
- Cayenne
- Cinnamon
- Nutmeg
- Turmeric
- Cumin
- Salt
- Pepper
Now it is time to pour in the vegetable broth. My favorite bouillon by far is Better Than Bouillon Seasoned Vegetable Base. Add 1 tsp per cup of hot water and mix it up. Now pour broth into the instant pot, stir one last time and then set it to 6 hours of slow cooking.
Time To Eat!
Your Moroccan Chickpea Lentil Stew is ready to eat! Serve with freshly chopped cilantro over top and a spoon full of your favorite (vegan/dairy) plain yogurt or sour cream. Serve with freshly made nann bread. I hope you enjoy this healthy and delicious stew!
Nann Bread
If you are looking for an awesome homemade naan bread recipe head over to gimmesomeoven and check out Ali’s Naan bread recipe. It is delicious and easy to pull together! On the other hand if you don’t have time or energy for making naan Trader Joe’s has pretty great frozen nann that reheats in a flash!
Enjoy this dish?! Love lentils?! Check out our Red Lentil Dahl Recipe!
Moroccan Lentil Stew Vegan/Slow Cooker
Ingredients
- 1 tbsp olive oil
- 1 Diced Onion
- 2 tbsp crushed garlic
- 1 can rinsed chickpeas
- 4 cups butternut squash fresh or frozen
- 1 cup green lentils rinsed
- 1 cup spinach
- 1/4 cup diced dried apricots
- 2 tbsp lemon juice
- 1 can diced tomatoes and juice
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 1 1/2 tsp turmeric powder
- 1 1/2 tsp cumin powder
- 1 tsp cinnamon
- 1 dash cayenne add more to taste
- black pepper to taste
- 3 cups vegetable broth 3 tsp Better Than Bouillon Vegetable base
- 1/4 cup diced cilantro for topping
Instructions
- In instant pot set to saute (or on stove top) saute onions and garlic until translucent.
- Add into slow cooker all of the ingredients (minus cilantro): seasoning, vegetables, legumes, and broth.
- Set slow cooker to 6 hours.
- Top with a spoonful (vegan/dairy) plain yogurt or sour cream, and fresh cilantro. Serve with a piece of hot naan bread.