Slow Cooker Moroccan Seven-Vegetable Stew
Serves
4
Total Time
8hrs 55mins
Calories
261
Vibrant with chunky vegetables and fragrant with aromatic harissa, this slow-cooked Moroccan stew is delicious served over couscous.
- Carrot2diced
- Rutabaga395 gdiced
- Red bell pepper1cored, seeded, chopped
- Garlic clove3finely chopped
- Ginger¾ tablespoonpeeled, finely chopped
- Okra10sliced
- Mint leavesas neededtorn
- Onion1chopped
- Olive oil2 tablespoons
- Canned chopped tomatoes370 g
- Harissa3 teaspoons
- Ground turmeric1 teaspoon
- Vegetable stock240 ml
- Salt & pepperas needed
Ingredients
- 1. Heat olive oil to a clean large cast iron skillet
- 2. Add onion and fry until lightly browned - 5 min
- 3. Add carrot, rutabaga, red bell pepper, garlic clove and canned chopped tomatoes
- 4. Then mix in harissa, ground turmeric and ginger
- 5. Pour all the stew to the slow cooker bowl
- 6. Pour vegetable stock into the large cast iron skillet to clean it, give it a stir and pour into slow cooker bowl
- 7. Season stew with salt & pepper
- 8. Cook in slow cooker until tender - 7 hr, low heat
- 9. Stir in okra to the slow cooker bowl and cover
- 10. Cook until tender - 15 min, high heat
- 11. Garnish with mint leaves and serve
Method
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