Crock Pot Moroccan Stew

A simple, protein-filled vegan meal for those days you just don't want to cook.

There's a little bit of prep work involved but you'll be relaxing with a nice bowl of stew in no time ;)

Crock Pot Moroccan Stew

1 small or medium onion
2 tsp olive oil

2 medium sweet potatoes
3 cloves garlic, minced
3/4 cup green lentils
One 28 oz can of diced tomato
1 1/2 - 2 cups water
1 soup cube (I use Celifibr Vegetable)
1 tsp salt
1/4 tsp cayenne pepper
2 tsp ground coriander
1 tsp turmeric

Last minute additions
*Handful fresh basil (or cilantro or mint), chopped coarsely
*One 15 oz can of chickpeas (garbanzo beans), rinsed and drained
*1/2 cup raisins

Slice or dice the sweet potatoes and boil until soft.

Saute onion in the olive oil until onion is tender.

Toss all ingredients (except basil/cilantro/mint, chickpeas and raisins) into the Crock Pot and set to high for about 3 hours, until water is absorbed and lentils are cooked.

*Add the basil, chickpeas and raisins and cook for another 15 minutes.


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