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

 

Moroccan Vegetable Stew
Moroccan Vegetable Stew
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. 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