Slow Cooker Moroccan Seven-Vegetable Stew

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  • Time icon
    Total Time
    8hrs 55mins
  • Serves icon
  • Calories icon

Vibrant with chunky vegetables and fragrant with aromatic harissa, this slow-cooked Moroccan stew is delicious served over couscous.

recipe updated May 8, 2020


  • Onion icon
    1 (about 140 g)
  • Carrot icon
    2 (about 100 g)
  • Rutabaga icon
    2 ½ cups (about 396 g)
  • Red bell pepper icon
    Red bell pepper
    1 (about 150 g)
  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Ginger icon
    2 ¼ tsp (about 4.16 g)
  • Okra icon
    10 (about 180 g)
  • Mint icon
    as needed
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    368.88 g (about 1 ½ cups)
  • Harissa icon
    1 tbsp (about 18 g)
  • Ground turmeric icon
    Ground turmeric
    1 tsp (about 2.3 g)
  • Vegetable stock icon
    Vegetable stock
    1 cup (about 240 g)
  • Salt & pepper icon
    Salt & pepper
    as needed


  • kCook icon Slow cooker
  • kCook icon Work surface
  • kCook icon Slow cooker bowl
  • kCook icon Large cast iron skillet

Step preview

  1. Heat olive oil to a clean large cast iron skillet
  2. Add onion to the large cast iron skillet
  3. Fry until lightly browned - 5 min
  4. Add carrot, rutabaga, red bell pepper, garlic clove and canned chopped tomatoes to the large cast iron skillet
  5. Mix in harissa, ground turmeric and ginger to the large cast iron skillet
  6. Transfer content of large cast iron skillet to slow cooker bowl and cover
  7. Pour vegetable stock into the large cast iron skillet
  8. Season with salt & pepper
  9. Boil while stirring occasionally
  10. Cook slow cooker bowl in slow cooker until tender - 7 hr, low heat
  11. Stir in okra to the slow cooker bowl and cover
  12. Cook in slow cooker until tender - 15 min, high heat
  13. Garnish with mint
  14. Serve
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