Beans and Legumes/ Recipes/ Seasonal Ingredients/ Slow Cooker

Crock Pot Moroccan Stew

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Happy Monday!

So many of you asked for a meat free version of stew last week that I’m super excited to share this vegetarian Moroccan stew made in the slow cooker with y’all today. It’s spicy and seriously comforting, made with lots of bell peppers, zucchini and squash. Pretty much go to your farmer’s market and buy all the late summer veggies you can find, then toss them into your crock pot for this one. It’s so delicious!

I’m excited to announce that I’m now developing healthy seasonal recipes for Barre3! As you know, I’m a huge fan of their core strengthening ballet-inspired workouts and do them at home a few times a week. They never fail to kick my booty! I’m absolutely in love with these workouts and the Barre3 blog that features recipes and healthy living tips.

This recipe for Crock Pot Moroccan Stew is my first Barre3 recipe that I’ve developed — my next will be coming in December. When developing healthy recipes for Barre3, I look to find a good balance of healthy fats, lean protein and carbohydrates. This recipe fits all the criteria and is simple to make.

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Lentils and chickpeas make up the lean protein in this spicy veggie stew. You guys know how much I love my lentils…{if you’re a new reader, a few years ago I won a cooking competition and the prize was a lifetime supply of dried peas and lentils. Needless to say, we eat a lot of both in this house}.

Warming spices like cinnamon, paprika and red chili flakes bring some heat here and I like to serve big bowls of stew topped with creamy dollops of whole fat Greek yogurt to cool things down a bit.

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I hope y’all love this easy Crock Pot Moroccan Stew! I have a feeling it’s going to be a staple over here this fall and winter. I ate leftovers for a week after making this and it got better every day.

Remember to check out the Barre3 blog for more EASY healthy recipes! {the red bean and quinoa chili is another big hit with us!}

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Crock Pot Moroccan Stew

Serves 6-8

Print this Recipe!


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

2-3 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 soup will be ready for lunch!


Active time ~ 10 minutes

Total time ~ 10 hours



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  • Averie @ Averie Cooks
    September 9, 2013 at 3:19 am

    The peppers, the big chunks of squash, the cinnamon and warming spices – mmm, so good! I love crockpot soups like this where it almost just makes itself 🙂

  • Melanie
    September 9, 2013 at 4:08 am

    I actually live in Morocco, so I’m always a bit skeptical of what Americans and other westerners try to pass off as ‘Moroccan.’ Usually it’s something you would never actually find on someone’s table here and while this isn’t really something that Moroccans would eat (Unless your at a trendy restaurant in Casablanca or Marrakech perhaps) nearly all the ingredients are things I can easily find in my community! I’ll be saving this for when it actually gets cold here.

  • Ksenija @ Health Ninja
    September 9, 2013 at 4:11 am

    Mmmm, this sounds like the perfect fall dish. Warm, spicy, comforting and good thing I am totally about maroccon food. They just know how to spice up a dish! Have to make a huge pot of this and fry some portions for busy nights ahead.

  • Michelle @ A Healthy Mrs
    September 9, 2013 at 4:17 am

    Sounds & looks delicious! Perfect meatless meal for the fall!

  • Angela @ Eat Spin Run Repeat
    September 9, 2013 at 4:23 am

    Congratulations on your new Barre3 arrangement, Jenna. That’s so exciting! And this stew sounds fabulous. I love a big warm bowl of veggies, especially as the temperatures start to fall (which they are, quickly!!)

  • Madison
    September 9, 2013 at 4:34 am

    I looooove crockpot meals and soups. AND Fall is approaching. This soup makes me warm and want to snuggle on the couch with my dog and husband. Perfecto!

  • Tieghan
    September 9, 2013 at 4:50 am

    Love this!! The butternut squash the peppers and all the cozy fall flavors! Mmm! Sounds so good and I think it is dinner tonight!

  • Lauren @ The Highlands Life
    September 9, 2013 at 5:01 am

    I didn’t realize that it was a LIFETIME of free lentils and dried peas. That’s wild!

  • Kore
    September 9, 2013 at 7:03 am

    This is so funny, I actually searched your site last night looking for a slow cooker recipe to use up my zucchini and squash. So, thank you!! 🙂

  • Michelle @ Running Morr Than Errands
    September 9, 2013 at 7:08 am

    Spices. Lentils. Crockpot…Perfect cozy fall recipe!

  • Colleen
    September 9, 2013 at 7:24 am

    Very colorful! Congratulations on the new opportunity! I will try. Oh, and it’s “cinch to make” :).

  • Lindsay
    September 9, 2013 at 7:34 am

    Yum! Happy to have some ELR recipes back on this blog! Out of curiosity, are you still teaching yoga? And what kind of balance do you strive for between yoga and Barre3?

    • jenna
      September 9, 2013 at 8:46 am

      Not currently. I got married and moved to a different city an hour and a half away from the place I used to teach. Not sure what the future looks like with all that but we’ll see! And as for yoga and Barre3, I’ve been getting into a yoga studio once or twice a week to practice here. The rest of the time I do Barre3 at home or take walks.

      • Lori
        September 9, 2013 at 6:17 pm

        Where did you move to Jenna? That must be exciting as a newlywed to experience a new city together!

  • Caroline L.
    September 9, 2013 at 8:03 am

    Amazing! I want to be curled up on my couch with a bowl full of this and the fireplace on!

  • dishing up the dirt
    September 9, 2013 at 8:18 am

    Yay! I have been developing recipe for barre3 as well. I’m obsessed with the online workouts. This stew sounds absolutely perfect!

  • Taylor @ FoodFaithFitness
    September 9, 2013 at 8:32 am

    I love anything Moroccan! Such amazing flavours. This looks like the perfect weeknight meal for the upcoming cold, fall evenings! You can never go wrong with a crockpot in my books!

  • char eats greens
    September 9, 2013 at 8:35 am

    This sounds exactly like what I need to have on my long days at school!!! Sounds super tasty too!

  • Coty and Mariah
    September 9, 2013 at 9:12 am

    Love it when you have recipes for the crock pot! Can’t wait for the first chill!

  • Cristine
    September 9, 2013 at 10:00 am

    Mmm, I haven’t cooked with split peas in a while! Your pic reminded me.

  • Shay @ Whine Less, Breathe More
    September 9, 2013 at 10:27 am

    I am so making this once we drop below 90 degrees!

  • Robyn @thereallife_RD
    September 9, 2013 at 11:29 am

    LOVE the veg recipes, keep ’em coming!
    I’ll be bookmarking this to share with patients- so easy and CHEAP

    thanks Jenna!

  • erin @hooleywithaz
    September 9, 2013 at 11:48 am

    i love your lentil recipes! i get in a rut, making the same recipes over and over with them, so thank you for always being creative. i have been meaning to make soup this week, this might win.

  • Rebecca
    September 9, 2013 at 12:33 pm

    I will never ever again make the mistake of reading your blog right before lunch.
    That soup looks delicious.

  • Amanda
    September 9, 2013 at 2:49 pm

    can you substitute dried chick peas? would you add them at the beginning?

    • jenna
      September 9, 2013 at 3:44 pm

      I would only use cooked chickpeas for this! You can cook the dried chickpeas separately then add or just use a can 🙂

  • Amanda @ Once Upon a Recipe
    September 9, 2013 at 4:43 pm

    I’ve said it many times before, but I need to buy a crockpot! I think this will be the year that I’ll finally bite the bullet, and I’m putting this moroccan stew on my list of recipes to make!

  • Katie
    September 9, 2013 at 4:50 pm

    This looks delicious! Smoked paprika is my current spice obsession (and I’ve never combined it with cinnamon!). Very excited to try.

  • Marissa@ohhhsolovely
    September 9, 2013 at 4:51 pm

    this looks so delicious & the colors are so vibrant!

  • April
    September 9, 2013 at 6:30 pm

    I live on Oahu and even though it’s pretty warm here, I’m making this tonight! Sadly, I have no squash in the house, so I’m just throwing in some carrots, green pepper and sweet potato. My husband is Chilean, so we eat lots of various legumes, too. Always fun to switch things up! I’ll remember this for when we actually have everything to make it, but thanks for the inspiration! 🙂

  • Ashley
    September 9, 2013 at 9:23 pm

    This looks delicious and perfect for fall!

  • Jamie @ fitfortherun
    September 10, 2013 at 3:50 am

    this has me wanting a cold day so I can make this!

  • Lesley
    September 10, 2013 at 4:23 am

    This looks delicious and I look forward to trying it! Unfortunately, though, my husband doesn’t care for lentils – what would you recommend I use to replace them? Thanks!

  • Simi
    September 10, 2013 at 7:08 am

    Sounds like a great recipe to kick-off Fall!

  • Noelle @ NoelleRuns
    September 10, 2013 at 9:03 am

    This sounds delicious – look forward to trying it soon when the weather cools off!

  • Luv What You Do
    September 10, 2013 at 9:06 am

    Jenna, I LOVE your stews! I can’t wait to make this one!

  • Beth
    September 10, 2013 at 11:00 am

    What workout did you start with on Barre3 online? I’ve looked at few times, but am not sure where to begin. Did you purchase the equipment for home or just wing it?

  • Kammie @ Sensual Appeal
    September 10, 2013 at 11:04 am

    I actually really like stews but haven’t had them in forever. I’m hoping to make more this year and this will be going on my list! Thanks! 🙂

  • Kim
    September 10, 2013 at 2:16 pm

    Yum! I bet this would be good with sweet potatoes too! I am so excited for fall-weather food… if only it felt like fall here in Texas!

  • amanda
    September 10, 2013 at 4:46 pm

    Hi Jenna,

    So excited to try the recipe…it looks great! Just one question: in the picture, those look like dried split green peas but recipe calls for lentils. Which one would you recommend?

    • jenna
      September 10, 2013 at 4:49 pm

      Those are green lentils! You can use any lentils you like, except for red ones, which will turn too mushy!

      • Beth
        September 11, 2013 at 9:05 am

        The picture in the measuring cup? Those are not lentils, those are split peas.

      • Morgan
        September 12, 2013 at 7:12 am

        Oh, oops! This answers my question 🙂 Thanks

  • Kristi @ My San Francisco Kitchen
    September 10, 2013 at 7:54 pm

    I love stews, and I am always looking for new crockpot recipes! This looks so flavorful and healthy, I love it!

  • eileen ragan | leaner by the lake
    September 11, 2013 at 9:44 am

    Everything about the recipe screams FALL to me. Looking forward to when we’ll start getting some winter and fall squashes in our CSA so that I can whip this up! Looks so delicious and perfect for weekly meal planning.

  • em@simplypresent
    September 11, 2013 at 10:01 am

    Delicious. I’ve been wanting to use up the lentils that I have and I love chickpeas. I wouldn’t have thought of using that combination!

    I hope that married life is treating you well!

  • Morgan
    September 12, 2013 at 7:12 am

    I couldn’t find “green lentils” {rather I thought they were different from split peas}…and used regular lentils. Since these are twice the size of the split peas, will it require more cooking time? Now I’m worried I ruined the recipe!

    • jenna
      September 12, 2013 at 8:29 am

      You are totally fine! 🙂

  • Kait Hurley
    September 12, 2013 at 11:38 am

    I made this for a dinner party and the guests LOVED it! Thank you Jenna! xo

  • Kristin
    September 16, 2013 at 7:44 pm

    I made this with sweet potatoes instead of butternut squash (cheaper) and with no cinnamon bc i dont really care for cinnamon in savory foods and it was AMAZING. My 18 month old daughter loved it at well but she picked out all of the chickpeas and ate them lol. Ill have to double the chickpeas next time so i can have some too!

  • Carla
    September 18, 2013 at 6:23 am

    For anyone who’s interested, I adapted this and it came out GREAT. I added a small beef pot roast cut, skipped the yellow pepper (too expensive), did a zuchinni and a yellow squash, no paprika or cayenne, and used split peas instead of green lentils. So the base of the recipe was mostly the same but the addition back in of beef made it even better… so…this recipe is a winner!

  • Ashley
    September 25, 2013 at 11:19 am

    This sounds sooo good and I’m a BIG fan of Moroccan food so I can’t wait to try this. Question though, how long would you suggest cooking this on a regular stove top? I don’t have a crock pot (yet!) but I would loove to make this soon as it’s getting chilly here in Massachusetts! 🙂

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  • Kelly
    December 5, 2013 at 6:16 pm

    We made this the other night (followed the recipe exactly) and sadly we did not love it. A little too mushy for us and the flavors were off. Not sure if our spices were off or maybe this flavor just isn’t our cup of tea. For other people looking at this recipe, consider cooking the lentils in the broth first for a few hours and then adding the vegetables in later. This would prevent some of the mushiness.

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    December 16, 2013 at 9:29 am

    This is a keeper! Thanks, Jenna. I used 1 cup dried chickpeas that I soaked in advance and cooked for the duration instead of adding at the end. Omitted peppers and zucchini, which cut down on the “mush” factor, and subbed diced sweet potato for the butternut. Great flavor, hearty, filling, and vegan to boot. This is going to be my day-after-Christmas dinner with crusty bread and salad for a board game showdown with friends.

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    October 24, 2014 at 7:14 am

    Hi – I made this and LOVED it. Do you think it would still work if I cooked on high for half the time?

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  • Susanne
    June 1, 2018 at 3:39 pm

    This recipe is a family favorite. Simple and delicious! The only difference is that I cook mine in an instant pot. Ready in minutes. Thank you for the recipe.