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Moroccan Vegetable Stew

Moroccan Vegetable Stew

Moroccan Vegetable Stew

Well, it’s getting cooler and I searched out a receipe and found on myreceipes.com this wonderful slow cooking dinner.  I had it for dinner last night and it was so nice and easy I just had to share it with you 🙂 here is the link :


I forgot to cut the zucchini into 1/2 inch pieces, but they turned out ok after 8 hours but next time I will make them 1/2 an inch lol I also didn’t like the almonds so deleted this from the receipe 🙂 and I didn’t blend it as didn’t have one 🙂




Ingredients :

  • 2 tablespoons olive oil
  • 3 cloves garlic, peeled and crushed with the side of a knife
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon ground cinnamon
  • 5 cups vegetable broth
  • 4 carrots (12 oz. total), peeled and cut into 1/2-inch lengths $
  • 2 1/2 cups diced eggplant
  • 2 1/2 cups sliced (1/2 in. thick) zucchini
  • 2 cups cauliflower florets
  • 1 cup diced onion (about 5 oz.)
  • 2 cans (14 1/2 oz. each) stewed tomatoes
  • 1 can (15 oz.) chickpeas, drained and rinsed
  • 3/4 cup dried currants


  1. 1. Pour olive oil into a small frying pan over medium-low heat. Add garlic and spices and cook, stirring often until fragrant, 1 to 2 minutes, being careful not to scorch the garlic. Scrape the mixture into a slow-cooker (at least 5 qt.).
  2. 2. Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices), chickpeas, currants, and salt, and stir to combine.
  3. 3. Cover slow-cooker and cook on high until vegetables are tender to bite and flavors are blended, 8 to 9 hours.
  4. 4. Ladle about 3 cups of the vegetable mixture into a blender. Holding lid down with a towel and taking care to avoid steam, whirl until smooth. Return purée to slow-cooker and stir to blend. Ladle stew into a tureen or individual bowls.
Moroccan Vegetable Stew

Moroccan Vegetable Stew


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