Moroccan Vegetable Stew
2
4
hoursThis 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!
Ingredients
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
Instructions
- 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.
- In the last 30 minutes of cooking, add the chickpeas, squash and zucchini. Taste the stew and adjust with salt and pepper.
- Adjust the consistency with more vegetable stock. Garnish with the fresh cilantro.
