Moroccan vegetable stew in the slow-cooker

Prep 15 min
Total 8 hours 15 min
Serves 6



796-mL can
diced tomatoes
large butternut squash, peeled and diced
large sweet potato, peeled and diced
1 tbsp
1 tbsp
1/2 tsp
1/2 tsp
540-mL can
chickpeas, drained and rinsed
1 cup
sliced dried apricots
1/2 cup
chopped cilantro, or parsley


  • Combine tomatoes with squash, sweet potato and seasonings in slowcooker insert. Cover and cook on low until squash is tender, about 8 hours.
  • Stir in chickpeas and apricots during the last 30 min of cooking. Sprinkle with cilantro just before serving. Serve with couscous.


Calories 253, Protein 7 g, Carbohydrates 57 g, Fat 2 g, Fibre 9 g, Sodium 577 mg.

Testing tip

Raw onions and garlic can taste unpleasantly acrid in a slowcooked dish. Onion and garlic powders are more reliable.

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