These days trying to get dinner on the table at an appropriate time is a near impossible task, most of the time we just eat salads and stir fried veggies. Its still tasty, but sometimes I just want something a little fancier. When I do get time I can make some gourmet tasting meals, but why waste that energy when I just want to play with my cute little baby.
In comes the trusty slow – cooker.
This Moroccan stew is the perfect dump and forget meal. I mean you can saute the onions and garlic before dumping it in the slow cooker, but I don’t bother and it comes out great. The amazing flavours of Moroccan cooking makes this stew something really special and so easy to prepare.
Serve it with wholewheat couscous, cauliflower rice or a delicious crusty bread. The possibilities are endless! You don’t even have to use the same vegetables. Use whatever you have on hand or your favourite vegetable combinations, this is a very versatile recipe so experiment!
SLOW COOKER MOROCCAN VEGETABLE STEW – serves 6
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, peeled and minced
- 1 small butternut, peeled and cubed
- 2 large carrots, peeled and chopped
- 1 large sweet potato, peeled and cubed
- 1 red pepper, chopped
- 1 cup kale, chopped
- 1/2 cup dried apricots chopped
- 1 can diced tomatoes
- 1 can chickpeas, drained
- 1/2 tsp ground turmeric
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp ground cinnamon
- 1 tbsp sweetener of choice
- 1/4 tsp nutmeg
- 3 cups vegetable stock
- 1 tbsp cornflour mixed with 2 tbsp water – optional
- salt and pepper to taste
Add all ingredients except the cornflour and 2 tbsp water. Stir to combine. Cover and cook on low for 7 – 8 hours or on high for 3 – 4 hours.
If you want a thicker stew add the cornflour mix and stir until it thickens. Taste and season to taste.
Serve with couscous, quinoa or anything you like. This tastes even better the next day.