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Slow-Cooker Moroccan Vegetable Stew

Slow-Cooker Moroccan Vegetable Stew

Cheryl Wixson
Start in the morning, and come home to work to the fragrant aromas of supper simmering away.
Servings 8
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Ingredients
  

  • 2 tablespoons olive oil
  • 3 garlic cloves, finely chopped
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon cinnamon
  • 5 cups vegetable or chicken stock
  • 4 carrots (about 12 ounces), peeled and chopped
  • 2 1/2 cups peeled and diced eggplant (1 medium)
  • 2 1/2 cups sliced zucchini
  • 2 cups chopped turnip or rutabaga
  • 1 cup diced onion
  • 1 jar Classic Marinara Pasta & Pizza Sauce
  • 1 1/2 cups garbanzo beans (1 – 15 ounce can)
  • 3/4 cup currants
  • 1 cup toasted almonds, chopped
  • sea salt and fresh pepper to taste

Instructions
 

  • In a small sauté pan, heat the oil over medium-low heat. Add the garlic and spices and cook until the garlic is soft, about 5 minutes. Be careful not to burn the garlic! Scrape the mixture into a slow cooker (one with at least 5 quart capacity).
  • Add the stock, vegetables, tomatoes, beans, currants, and nuts. Set the cooker on low and cook until the vegetables are tender, about 8 to 9 hours.
  • Remove about 3 cups of the cooked mixture to a blender or food processor, and carefully puree. Return to the slow cooker, stir, and season to taste with sea salt and fresh pepper. Serve with a dollop of yogurt.
  • Yield: about 12 cups or 8 servings

Notes

Nutritional analysis per serving: 292 calories, 10 grams protein, 36 grams carbohydrates, 14 grams fat, (0 grams trans fat), 741 mg. sodium, 8 grams fiber.