Karen Steffens
Yield
Makes 12 cups; 6 to 8 servings

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.

How to Make It

Step 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.).

Step 2

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

Step 3

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

Step 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.

Ratings & Reviews

Love it !

sarahg
May 09, 2016
For the reviewers that said this stew was bland.. they MUST have left something out !  I loved this stew and definitely was not bland.  I made it as written except skipped the blending part.  My kids loved it too !

LoriKnowles's Review

virginiaromano
August 18, 2014
N/A

rballa's Review

karalb
January 30, 2013
N/A

Keiko123's Review

LoriKnowles
September 04, 2012
I didn't think I'd be one of the ones to rate this as "ok". I liked all the ingredients and it was easy to make. I made it as is, but it still tasted like something was "missing" from it. I ended up adding a whole lot more cinnamon and cumin to it. The currants didn't really add to it and they basically shrunk. The almonds didn't add anything either. I think the recipe has potential but for myself it needed some doctoring up. My vegetarian husband really liked it and said I could make it again. Am wondering if too much eggplant soaks up some of the flavors? I would maybe add butternut squash, a carrot or even a sweet potato to spice it up a little, and some red pepper flakes. My husband did put some red pepper sauce on his as he likes things hot.

Mpmark's Review

42billybob
April 04, 2012
Loved the flavor and texture was great but wold to recommend cooking on High. Cooked on low for 6hrs and was definitely done. Great vegetarian or vegan recipe!

Dawnie's Review

kathigh
March 21, 2011
Love this. I don't puree the veggies but just eat as is with no couscous or sour cream. It's delicious.

RVLost's Review

Mpmark
February 26, 2011
This was ok, but surprisingly bland - surprised to see so many great reviews. If I make it again, I will definitely add more spices.

42billybob's Review

Keiko123
October 06, 2010
Did I do something wrong? This stew was absolutely vile!

Luv4food's Review

RVLost
February 01, 2010
Our guests liked it a lot. A poll of the audience of 4 was a 3.9 so we rounded up to 4. Worthy of a causal occasion with friends. Plus it makes so much, you can have your friends over and still have leftovers. Cut the eggplant up small because it can be overpowering. Accidentally doubled the cinnamon but it didn't ruin the outcome. I will enjoy tweaking this recipe and making it my own.

virginiaromano's Review

RubyB08
January 29, 2010
surprised to see so many raves. i found the stew bland,.