Slow Cooker Moroccan Seven-Vegetable Stew
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recipe by Sara Lewis https://lovefood.com/profile/139037/sara-lewis/
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- Total Time
- 8hrs 55mins
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- Serves
- 4
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- Calories
- 261
Vibrant with chunky vegetables and fragrant with aromatic harissa, this slow-cooked Moroccan stew is delicious served over couscous.
recipe updated 3 Mar. 2022
Ingredients
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- Carrot
- 2
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- Rutabaga
- 395 g
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- Red capsicum
- 1
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- Garlic clove
- 3
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- Ginger
- ¾ tablespoon
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- Okra
- 10
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- Mint leaves
- as needed
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- Onion
- 1
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- Olive oil
- 2 tablespoons
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- Canned chopped tomatoes
- 370 g
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- Harissa
- 3 teaspoons
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- Ground turmeric
- 1 teaspoon
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- Vegetable stock
- 240 ml
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- Salt & pepper
- as needed
Tools
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Stove
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Slow cooker
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Slow cooker bowl
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Large cast iron skillet
Step preview
- Heat a clean large cast iron skillet - medium heat
- Fry until lightly browned - 5 min, medium heat
- Add carrot, rutabaga, red capsicum, garlic clove and canned chopped tomatoes to the large cast iron skillet
- Mix in harissa, ground turmeric and ginger to the large cast iron skillet
- Prepare a clean slow cooker bowl and cover
- Pour vegetable stock into the large cast iron skillet
- Season with salt & pepper
- Cook in slow cooker until tender - 7 hr, low heat
- Stir in okra to the slow cooker bowl and cover
- Cook in slow cooker until tender - 15 min, high heat
- Garnish with mint leaves