Monday, August 26, 2013

Slow Cooker Moroccan Stew (Recipe)

Looking for a simple, tasty and wholesome meal? With little prep work involved, you can enjoy this highly aromatic Moroccan Stew served hot and fresh from your slow cooker!

This recipe makes roughly 6 to 7 portions, and can be easily frozen for future meals.


2 tsp olive oil
1 small onion, chopped
3 cloves garlic, minced
1 medium butternut squash, peeled, seeded and cut into ½-inch cubes
1 cup carrots, chopped
28 oz can of crushed tomato
½ cup vegetable broth
1 tsp salt
¼ tsp cayenne pepper
¼ tsp ground cinnamon
½ tsp ground cumin
½ tsp red pepper flakes
Handful fresh basil (or cilantro or mint), chopped coarsely
15 oz can of chickpeas (garbanzo beans), rinsed and drained
1/2 cup raisins (optional)

  1. Sauté onions in the olive oil in skillet with garlic until onion is tender. 
  2. Toss all ingredients (except basil, chickpeas and raisins) into the slow cooker. 
  3. Cover and turn to low heat and simmer for 6 hours. 
  4. Add the basil, chickpeas and raisins and cook for another 15 minutes. 

Verdict: Rich and flavourful stew that comes together easily

Prep Time: 20 minutes
Cook Time: 6 hours 15 minutes (on low in a slow cooker)


No comments:

Post a Comment