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Crock Pot Vegan Moroccan Stew

March 31, 2015 by funnyloveblog Leave a Comment

In an effort to try to maintain some kind of cognitive ability in this world where we don’t have to memorize anything anymore, if a word comes up as misspelled when I’m writing I don’t right click to see the correct spelling.  Instead, I backspace and type the word again until it’s spelled right.  IMG_5463

Except for Moroccan.  I tried three times and just failed.  

So, the point is that I suck at spelling but I try and that’s half the battle?  


Cognitive failures aside, this particular meal is a WINNER.  It’s healthy, easy, and full of flavor.  I love meals like this that are light but still somehow cozy at this time when the seasons are still changing but there are definitely still some cold mornings and nights BUT we start to realize that a whole winter of comfort food means JUST SAY NO TO BATHING SUITS so we really need to eat our veggies.  And this is a happy medium!  Ridiculously healthy but not straight up raw veggies.  

IMG_5458

You need all the veggies your little heart can handle, basically.  Onion, garlic, fennel, carrots, eggplant, zucchini, chick peas, canned tomatoes, veggie stock, cinnamon, cayenne pepper,  cumin, salt, flour, and raisins.  The flour isn’t in this picture because I decided about 8 hours after I took this picture to use it.  IMG_5432

So, just like any crock pot meal the biggest task is chopping up all the veggies.  Cut everything into large bite-sized chunks – they’ll cook down a lot so don’t worry about the veggies being too big.  IMG_5436

Layer all the vegetables in the crock pot.  IMG_5437

Then, lightly drain the chick peas and add them to the pot with the tomatoes and all of their juices.  IMG_5438

Then sprinkle the spices right over top…IMG_5439

….and give a little glug of stock to keep things saucy.  You’ll actually use less stock than you’d find in some crock pot recipes because the veggies will release a lot of liquid as they cook.IMG_5440  

Give everything a stir, then sprinkle the dish with just a little bit of salt.  IMG_5441

NOW.  All of this can be done the night before, which is what I did.  Then in the morning you just press the button and wander off!  4 hours on high, 8 hours on low, give or take.  30 minutes to an hour before you’d like to eat, we start with our final round of preparations.  If you’d like to serve this with anything like quinoa or rice, get it started now!  Then, add the raisins to the dish.  They’ll need a few minutes to plump up.  IMG_5443

Then, mix a tiny bit more stock with some cornstarch – since there is so much liquid from the vegetables we want to thicken the sauce a little bit.  IMG_5445

Let the veggies cook on high for 30 minutes more to thicken the sauce a little bit.  IMG_5461

Then we eat!  I served this with quinoa, but you could eat it plain, with bread or rice – anything you can think of!  IMG_5454

The veggies are very soft in this dish, but the chick peas hold up really well and have great texture.  Then we have the spices and sweet raisins and it’s just GOOD, guys.  Healthy whole food that is easy to make and super tasty.  Done and done.  IMG_5456

 

Crock Pot Vegan Moroccan Stew
2015-03-30 14:01:52
Serves 8
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Prep Time
20 min
Cook Time
8 hr
Prep Time
20 min
Cook Time
8 hr
Ingredients
  1. 1 eggplant
  2. 2 carrots
  3. 2 medium zucchini
  4. 1 onion
  5. 1/2 bulb fennel
  6. 6 cloves peeled garlic
  7. 15 ounces canned chick peas, lightly drained
  8. 28 ounces diced canned tomatoes in their juices
  9. 1/2 teaspoon cinnamon
  10. 1/2 teaspoon cayenne pepper
  11. 1 teaspoon cumin
  12. 1 1/2 cup vegetable stock
  13. 1 tablespoon corn starch
  14. 1/2 cup raisins
  15. salt, to taste
Instructions
  1. Cut all the veggies to large bite-sized pieces that are similar in size. Leave the garlic cloves whole.
  2. Layer the veggies, chick peas, tomatoes, cinnamon, cayenne, cumin, and 1 cup of the stock in a slow cooker. Cook on Low for 8 hours or High for 4 hours.
  3. When the veggies are very soft, stir the remaining stock and cornstarch together. Add to the slow cooker with the raisins and cook on high for another 30 minutes to 1 hour until the mixture has thickened slightly. Taste, and add salt to your preference.
  4. Serve plain or with quinoa, rice, or bread. Enjoy!
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Filed Under: Food, main dish, Recipes, soup, vegan, vegetable, vegetarian Tagged With: cooking, food, recipes

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family Hi! Thank you so much for being here. I'm Lindsay, and this is a blog about my life. I like to laugh a lot. Recipes, parenting, and mental health are all here, enjoy!
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