Fall is here! The glorious Indian summer we had is slowly coming to an end (but luckily, hanging on for a few more days), the leaves are changing and it’s getting cooler. Time to switch things up. Goodbye cold dinners and hello slow cooker! There’s something super cozy about soups and stews in the fall. And Moroccan flavours?! Yum! Sign me up! I’m calling this one a SToup, because it is a cross between a soup and a stew. It’s a thick, stick your ribs, yummy meal for a cooler fall day!
As you know from past posts, I’m in love with my slow cooker. I love making “Dinner While You Work” meals! There’s nothing better than coming home and dinner is ready to go! Chickpeas and lentils give you lots of protein, but are student-friendly and on-budget.
I like the fact that I can prep this one the night before and then just dump all the main ingredients into the slow cooker in the morning and head off to work. This dish is vegetarian and gluten-free. It’s perfect for a meatless Monday.
Want to find some other Moroccan inspired recipes? Try Moroccan Lamb, Moroccan Chickpeas, and Summer Pearl Salad.
Prep time: 15 minutes; Cook time: 7 – 8 hours; Serves: 6 – 8 people
What you need:
- 1 medium white onion, diced
- 6 garlic cloves, crushed or finely chopped (or 3 tsp jarred minced garlic)
- 1 small butternut squash, peeled and cut into smaller pieces (you can also buy it already cut up)
- 1 red bell pepper, diced
- 1 1/2 cup green lentils, rinsed, but not soaked
- 1 (19 oz/540 ml) can chickpeas, drained and rinsed
- 1 (28 oz/796 ml) can crushed tomatoes
- 1 1/2 tbsp Ras el Hanout*
- 1/2 tsp red pepper flakes
- 1 1/2 tsp freshly grated ginger (or 1 1/2 tsp jarred minced ginger)
- 1/2 tsp salt and pepper (more as needed)
- 4 cups stock (vegetable or chicken)
- 4 cups fresh spinach
- 1 lemon, cut into wedges
What you do:
- In a slow cooker add the onions, garlic, ginger, chopped butternut squash, red pepper, green lentils and chickpeas
- Add the Ras el Hanout, red pepper flakes, salt and pepper
- Add the crushed tomatoes
- Add the stock
- Give it a good stir
- Cook for 7 – 8 hours on low
- Come home from work, inhale the deliciousness!
- Give it a good stir
- Add in the spinach (I removed the major stems)
- Stir
- Cook 5 more minute while you slice your lemons (and slice your bread)
- Serve in bowls with a lemon wedge
- Squeeze your lemon wedge and stir into soup
- Enjoy!
*if you don’t have Ras el Hanout, try using:
- 1 1/2 teaspoon turmeric
- 1 1/2 teaspoon cumin
- 1 1/2 teaspoon paprika, smoked
- 1/2 teaspoon cinnamon
