Moroccan Vegetable Stew

Posted on July 19, 2014 by Anne Milneck | 0 comments

This hearty and satisfying stew boasts rich exotic flavor from the combination of the Moroccan Blend and tomatoes. This recipe is completely customizable to the vegetables you prefer and have on hand. The chickpeas add lovely meatiness and texture to the dish. Another bonus? This one is perfect for the slow cooker!

Adapted from The First Mess

Ingredients:

1 Tbl Shallot Extra Virgin Olive Oil

1 medium onion, chopped fine

2 cloves garlic, minced

1 oz 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

 

 

Directions:

Place all of the ingredients, reserving the chickpeas, squash and zucchini for later in the cooking process, in a slow cooker. Cook on low for 4-6 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 and serve with rice, quinoa, cous cous or crusty bread.


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