How has your week been? I’ve just been super busy with work and other projects that I’m working on. That’s about all I’ve got today.

This Moroccan-Inspired Vegetable and Chickpea Stew has been in my rotation for a while. It’s very tasty. I’m not sure why, but there’s a fair amount of liquid in it, probably because I don’t drain my tomatoes. It generally ends up being a little runnier than I would like.

Moroccan-Inspired Vegetable and Chickpea Stew
Slow Cooker size: 4 to 6 quart
Cook Time: 6 to 8 hours
Setting: low
Serves 4 to 6
1 tablespoon olive oil
3 shallots, chopped (I never use these)
1 large carrot, chopped
1 small yellow or red bell pepper, seeded and chopped
1 garlic clove, minced
1 teaspoon peeled and minced fresh ginger
½ teaspoon ground cinnamon
½ teaspoon ground cumin
¼ teaspoon paprika
¼ teaspoon turmeric
8 oz green beans, ends trimmed and cut into 1 inch pieces
one 15 oz can chickpeas, drained and rinsed
one 14.5 oz can diced tomatoes, drained and chopped
1 ½ cups vegetable stock
1 tablespoon fresh lemon juice
salt and fresh ground pepper
½ cup frozen peas, thawed
½ cup mixed dried fruit (I usually just use dried apricot
s)
¼ cup imported green olives (drained, halved and pitted)- I
don’t like olives, so I leave them out
1 tablespoon minced fresh parsley leaves (I don’t do this either)

In a large skillet, heat the oil over medium heat. Add the shallots, carrot, bell pepper and
garlic. Cover and cook until softened, about five minutes. Add the ginger, cinnamon, cumin, paprika, and turmeric and cook, stirring for 30 seconds to bring out the flavours.

2. Transfer the mixture to a 4 to 6 quart slow cooker. Add the green beans, chickpeas,
tomatoes, stock and lemon juice and season with salt and pepper
Cover and cook on Low for 6 to 8 hours.

3.About 20 minutes before serving, add the peas and dried fruit.

4.When ready to serve, stir in the olives and sprinkle with parsley. Taste to adjust the
seasonings and serve hot.

I generally serve this over couscous.

From Fresh from the Vegetarian Slow Cooker by Robin Robertson