Moroccan vegetable stew in the slow-cooker
714
PREP TIME
15 min
TOTAL TIME
8 hrs 15 min
Serves
6
Slow cooker moroccan vegetable stew. (Photo, John Cullen.)
Hearty, warming and easy. 15 minutes to prep, pop it in the slow-cooker before work and voila!
Ingredients
- 796-mL can diced tomatoes
- 1/2 large butternut squash , peeled and diced
- 1 large sweet potato , peeled and diced
- 1 tbsp onion powder
- 1 tbsp cumin
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 540-mL can chickpeas , drained and rinsed
- 1 cup sliced dried apricots
- 1/2 cup chopped cilantro , or parsley
Instructions
- Combine tomatoes with squash, sweet potato and seasonings in slowcooker insert. Cover and cook on low until squash is tender, about 8 hours.
- Stir in chickpeas and apricots during the last 30 min of cooking. Sprinkle with cilantro just before serving. Serve with couscous.
Testing tip
Raw onions and garlic can taste unpleasantly acrid in a slowcooked dish. Onion and garlic powders are more reliable.
Nutrition (per serving)
- Calories
- 253,
- Protein
- 7 g,
- Carbohydrates
- 57 g,
- Fat
- 2 g,
- Fibre
- 9 g,
- Sodium
- 577 mg.
