1. Moroccan Vegetable Stew in The Slow-Cooker
Yield: 6 servings
Prep: 15 minutes
Cook: 8 hours
Total Time: 8 hours 15 minutes
Cook: 8 hours
Total Time: 8 hours 15 minutes
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.
Recipe Notes
Raw onions and garlic can taste unpleasantly acrid in a slowcooked dish. Onion and garlic powders are more reliable.