Crock-Pot Moroccan Stew
This recipe is so simple to prepare and will make your house smell wonderful! It is great served over quinoa or rice. For this recipe I used whatever vegetables I had on hand, which included carrots and kale. You can add in other vegetables as well like yellow and red peppers, cauliflower, squash or sweet potatoes.
1 tbsp olive oil
1 large onion, diced
4 carrots, peeled and diced
3 garlic cloves, minced
2 tsp cumin
2 tsp coriander
1/2 tsp cinnamon
sprinkle of ground or freshly grated ginger
28 oz chopped tomatoes with juice
2 1/2 cups vegetable broth
14oz canned chickpeas
1 bunch kale, chopped and tough stems removed
1. Add olive oil, onion, carrots, garlic, spices, tomatoes with juice and vegetable broth to the slow cooker. Cook on high for 6 hours.
2. Twenty minutes before serving, when the cooker is just on the “warm” setting, add kale, parsley, and canned chickpeas.
NOTES: If using 1 cup dried chickpeas add in during step 1 and cook on high for 6 hours.
SUGGESTIONS: Add in your favorite vegetables of choice to add more nutrients and color. I would recommend adding 1 diced red pepper and 1 cup chopped cauliflower. When ready serve over rice or quinoa.