This Moroccan stew recipe is rich in nuts and spices and sweetened with currants. To make it in advance, just cook the spices and chop the vegetables the night before. Refrigerate in the crock overnight, then start it in the morning. Serve with couscous and a dollop of plain yogurt. Prep and Cook Time: about 40 minutes, plus 8 to 9 hours in the slow-cooker.

This Story Originally Appeared On sunset.com

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Karen Steffens

Recipe Summary

Yield:
Makes 12 cups; 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.).

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  • Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices), garbanzos, currants, almonds, and salt, and stir to combine.

  • Cover slow-cooker and cook on high until vegetables are tender to bite and flavors are blended, 8 to 9 hours.

  • 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.

Nutrition Facts

292 calories; calories from fat 43%; protein 10g; fat 14g; saturated fat 1.4g; carbohydrates 36g; fiber 8g; sodium 741mg; cholesterol 2.3mg.