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

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!


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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