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Moroccan Vegetable Stew

Servings :
Preparation Time : Long - slow cooker 
Difficulty : Easy 

Very easy, very tasty slow cooker meal. Throw it together in the morning and thoroughly enjoy in the evening.

Ingredients

2 tablespoon olive oil
1 large onion, chopped
2 carrots, diced
1 medium swede, diced
1 red pepper, cored, deseeded and chopped
3 garlic cloves, finely chopped
200g frozen broad beans
400g can chopped tomatoes
3 teaspoons harissa (Moroccan chilli paste) *
1 teaspoon ground turmeric
1 teaspoon powdered ginger
250ml ish of vegetable stock
Seasoning
Optional: you can add a little chopped cabbage for the last 30 minutes or so.

* This is not an ingredient I can get locally, so I substituted with 1 teaspoon of dried chilli flakes and two small teaspoons of medium chilli powder. It worked fine.

Method

Lightly fry the onion for five minutes in the olive oil until lightly browned.

Add the carrots, swede, red pepper, garlic, beans and tomatoes to the pan and stir for a few minutes.

Stir in the powders and spices, then add the stock, season to taste with the salt and pepper and bring to the boil.

Serve with either couscous or brown rice.
Garnish with a little fresh corriander if you can.

Then transfer to the slow cooker, press the veg below the surface.

Cover and cook on low for 6-8 hours until the root vegetables are tender.

Optional: you can add a little chopped cabbage for the last 30 minutes or so.

Hints

* This is not an ingredient I can get locally, so I substituted with 1 teaspoon of dried chilli flakes and two small teaspoons of medium chilli powder. It worked fine.





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