Moroccan Vegetable Stew
This is an easy dish to prepare in a slow cooker ahead of time, or you can have it simmer in a heavy-bottomed pot on the stove. The chickpeas add plenty of fibre, and dried apricots add an exotic twist. If you don’t have couscous on hand to serve with this stew, cook rice or potatoes.
Best Health magazine, March/April 2013; Image: Maya Visnyei
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 cup onion diced
- 1 large garlic clove sliced
- 1/2 cup carrots peeled and diced
- 1/2 cup celery diced
- 1/2 cup fennel diced
- 1/2 cup yellow pepper chopped
- 1/2 cup red pepper chopped
- 1 cup butternut squash peeled and cubed
- 6 dried apricots thinly sliced
- 2 cups low-sodium vegetable stock
- 1 cup canned diced tomatoes unsalted
- 1 tsp ground cumin
- 1/2 tsp ground chili flakes
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 540-mL can chickpeas drained and rinsed
- Juice of half a lemon
- 1/4 cup low-fat plain yogurt
- Small handful cilantro sliced
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Place all ingredients except for lemon, yogurt and cilantro in a slow cooker or large stockpot, in the order listed, on low heat. Stir to combine and simmer for four hours or until carrots are tender.
- Season with salt and pepper to taste. Add lemon juice and stir together. Divide among four bowls; top with yogurt and cilantro. Serve with couscous or pita bread if you like.
Recipe Notes
Per serving: 446 calories, 13 g protein, 2 g fat (0 g saturated fat), 101 g carbohydrates, 11 g fibre, 0 mg cholesterol, 207 mg sodium
