Slow Cooker Moroccan Vegetable Hot Pot

iVillage Member
Registered: 06-29-2005
Slow Cooker Moroccan Vegetable Hot Pot
4
Mon, 04-14-2008 - 10:16am

Moroccan Vegetable Hot Pot


Recipe By :adapted from America's Best Slow Cooker Recipes, Donna-Marie Pye
Serving Size : 6 


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.

new-4.jpg picture by dheimbecker

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Avatar for dana828
iVillage Member
Registered: 03-25-2003
Sun, 09-07-2008 - 7:41pm
I made this for dinner tonite, and YUM!! It's so much better than I was expecting. DH even loved it. Hooray for leftovers! ;o)
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iVillage Member
Registered: 06-29-2005
Mon, 09-08-2008 - 8:19am
Thanks for the review! I enjoyed it too! :-)

Untitled-2.jpg picture by dheimbecker

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iVillage Member
Registered: 12-06-2007
Mon, 10-06-2008 - 6:03pm

Bumping this up...


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iVillage Member
Registered: 08-07-2007
Mon, 10-06-2008 - 6:13pm
Funny, I was just looking for this recipe
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