Ingredients
-
1
-
3
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
1/4
-
1/4
-
8
-
1
-
1
-
1 1/2
-
1
Directions
Moroccan-Inspired Vegetable and Chickpea Stew, Fragrant spices and dried fruits lend a Moroccan flavor to this slow cooker stew Serve over couscous alongside a small bowl of harissa sauce if you like spicy dishes I love my slow cooker and this recipe really sounds delicous This recipe is from my Fresh From the Slow Cooker Vegetarian Recipe cookbook , Fragrant spices and dried fruits lend a Moroccan flavor to this slow cooker stew Serve over couscous alongside a small bowl of harissa sauce if you like spicy dishes I love my slow cooker and this recipe really sounds delicous This recipe is from my Fresh From the Slow Cooker Vegetarian Recipe cookbook
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Steps
|
1
Done
|
In a Large Skillet, Heat the Oil Over Medium Heat. Add the Shallots, Carrot, Bell Pepper and Garlic. Cover, and Cook Until Softened, About 5 Minutes. Add the Ginger, Cinnamon, Cumin, Paprika, and Turmeric and Cook, Stirring, For 30 Seconds to Bring Out the Flavors. |
|
2
Done
|
Transfer the Mixture to a 4-6 Quart Slow Cooker. Add the Green Beans, Chickpeas, Tomatoes, Stock, and Lemon Juice and Season With Salt and Pepper. Cover and Cook on Low For 6-8 Hours. |
|
3
Done
|
About 20 Minutes Before Serving, Add the Peas and Dried Fruit. |
|
4
Done
|
When Ready to Serve, Stir in the Olives and Sprinkle With the Parsley. Taste to Adjust the Seasonings and Serve Hot. |
