Moroccan Vegetable Stew Slow Cooker

Slow-cooker Middle Eastern chickpea stew

10m prep
6h cook
4 servings

Recipe may contain gluten, soy, sesame and wheat.

This delicious cold weather stew makes a great low-fat vegetarian meal.

13 Ingredients
3 Method Steps

13 Ingredients

1/2 cup dried chickpeas, rinsed, drained
400g orange sweet potato, peeled, cut into 3cm pieces
1 brown onion, finely chopped
1 large carrot, thickly sliced
1/2 cup dried apricots
8 fresh dates, pitted
2 cups Massel vegetable liquid stock
400g can diced tomatoes
3 tsp Moroccan seasoning paste
2 zucchini, halved lengthways, thickly sliced
Cooked Israeli (pearl) couscous, to serve
Plain yoghurt, to serve (optional)
Fresh coriander, optional, to serve
Select all ingredients

3 Method Steps

Place chickpeas (1/2 cup dried chickpeas, rinsed, drained) , sweet potato (400g orange sweet potato, peeled, cut into 3cm pieces) , onion (1 brown onion, finely chopped) , carrot (1 large carrot, thickly sliced) , apricots (1/2 cup dried apricots) , dates (8 fresh dates, pitted) , stock (2 cups Massel vegetable liquid stock) , tomatoes (400g can diced tomatoes) and seasoning (3 tsp Moroccan seasoning paste) in the bowl of a 5.5-litre slow cooker. Stir to combine.
Cover with lid. Cook on low for 6 hours (or on high for 3 hours), adding zucchini (2 zucchini, halved lengthways, thickly sliced) halfway through cooking. Season with salt and pepper.
Serve stew with couscous (Cooked Israeli (pearl) couscous, to serve) and yoghurt (optional (Plain yoghurt, to serve (optional)) ). Sprinkle with coriander (Fresh coriander, optional, to serve) .

Did you make this?

Tell us what you think of this recipe!

Rate Now

Recipe Notes

Israeli couscous (also known as pearl couscous) is larger than regular couscous, with a round shape. Unlike regular couscous, it needs to be cooked in boiling water for 8 to 10 minutes or until tender. Find it in the rice and pasta aisle of supermarkets.