This hearty and satisfying stew boasts rich exotic flavor from our Moroccan Blend. This recipe is completely customizable and the perfect sweep-the-fridge meal. The chickpeas add lovely meatiness and texture to the dish. Another bonus? This one is perfect for the slow cooker!
Time
4 hr. +Rating
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Loading...| 1 Tbl Shallot Extra Virgin Olive Oil | |
| 1 medium onion, chopped fine | |
| 2 cloves garlic, minced | |
| 1 Tbl Moroccan Blend | |
| 1/4 cup golden raisins (or currants, chopped dates, chopped apricots, etc) | |
| 2 carrots, peeled and cut into 1/2 inch pieces | |
| 1 large sweet potato, peeled and cut into 1/2 inch pieces (butternut or acorn squash would work well here) | |
| 1 medium red potato, peeled and cut into 1/2 inch pieces | |
| 1 28-oz can crushed fire-roasted tomatoes | |
| 3 cups vegetable stock, more for adjusting the consistency | |
| 1 16-oz can chickpeas, drained and rinsed | |
| 1 yellow squash, cut into 1/2 inch half moons | |
| 1 zucchini, cut into 1/2 inch half moons | |
| Salt and pepper to taste | |
| Fresh chopped Cilantro for ganish |
| 1. | Set aside the chickpeas, squash and zucchini - they will be added later. Place all other ingredients in a slow cooker. Cook on low for 4 hours. |
| 2. | In the last 30 minutes of cooking, add the chickpeas, squash and zucchini. Taste the stew and adjust with salt and pepper. |
| 3. | Adjust the consistency with more vegetable stock. Garnish with the fresh cilantro. |
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