More Great Recipes: Main Dish | Vegetable | Vegetarian

Moroccan Vegetable Hot Pot


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 carrots -- sliced
1 medium butternut squash -- peeled & cut into 1" cubes
1 medium onion -- chopped
1 19 oz can chickpeas -- rinsed & drained
1 19 oz can diced tomatoes -- with juice
1 cup vegetable broth
1/2 cup chopped pitted prunes
1 teaspoon cinnamon
1/2 teaspoon red pepper flakes
2 tablespoons chopped fresh parsley or cilantro
salt & black pepper to taste
hot couscous


In slow cooker, combine carrots, squash, onion, chickpeas, tomatoes (with juice), stock, prunes, cinnamon, and red pepper flakes; stir to mix well.


Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until all vegetables are tender.


Before serving, stir parsley into stew and season to taste with salt & pepper. Serve over hot cooked couscous.


Couscous: Stir 1 cup of couscous with 1 1/4 cup boiling water and 1/4 teaspoon of salt. Cover and let stand for 5 minutes, then fluff with a fork.


Pairs Well With


Notes

This looks delicious and every vegetable in your ingredient list is in my garden -- this is a must try for me! *waiting for the butternuts to ripen*

A dash of local for every season
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