Slow Cooker Moroccan Vegetarian Stew

Crock Pot Moroccan Vegetable Stew

Slow Cooker Moroccan Vegetarian Stew

(Weight Watchers Friendly Crock Pot Cooking Day 151)

Before I forget, the winner of my most recent crock pot giveaway is Kenna Routh. Congratulations, Kenna! And thanks to everyone who participated.

I’m planning to have the next giveaway to celebrate when my Facebook Page reaches 5,000 fans. We’re getting really close. Last time I checked we were only 113 away!! So, be sure to tell all your friends to Like Us, because the sooner we get there, the sooner you can win.

The idea for this slow cooker Moroccan Vegetarian Stew popped into my head as I was thinking about how well the Easy Slow Cooker Moroccan Chicken had turned out a couple weeks ago.

I was curious to see if a package of Campbell’s Moroccan Spiced Stew with Green Olives and Lemon Slow Cooker Sauce could work the same magic on vegetables it had chicken thighs.

So, I tossed onions, potatoes, cauliflower, red bell pepper, a can of diced tomatoes and a can of garbanzo beans into my CrockPot.

Then stirred in a package of the sauce and some instant tapioca (my secret thickening ingredient) and let it simmer for several hours.

When the vegetables were tender, I stirred in a couple handfuls of frozen peas, chopped cilantro and a couple squeezes of fresh lemon juice.

It worked!!

Crock Pot Moroccan Vegetable Stew

Slow Cooker Moroccan Vegetarian Stew

Served over rice or couscous, or on it’s own with warm crusty bread, this slow cooker Moroccan Vegetarian Stew is surprisingly tasty and satisfying, even for my meat loving husband. It’s definitely got a bit of a kick to it. Not too much for us, but possibly for kids and/or those who like their food on the very mild side.

The recipe makes about 8 cups of Slow Cooker Moroccan Vegetarian Stew. I’ve been enjoying the leftovers this week for lunch and am already looking forward to experimenting with other vegetable combinations.  I think the leftovers would freeze well too.

Slow Cooker Moroccan Vegetarian Stew
Prep time
Cook time
Total time
This slow cooker Moroccan Vegetarian Stew is so hearty and satisfying you won't even miss the meat.
Recipe type: Main
Serves: 6
  • 1 cup chopped onions, softened for 2 to 3 minutes in the microwave
  • 1 cup peeled cubed potatoes
  • 1 cup baby carrots cut into thirds
  • 3 cups cauliflower florets
  • 1 cup chopped red bell pepper (1 pepper)
  • 1 can (14 to 15 ounces) diced tomatoes, undrained
  • 1 can (14 to 15 ounces) garbanzo beans, rinsed and drained
  • 1 package (13 ounces) Campbell's Moroccan Chicken Slow Cooker Sauce
  • 2 tablespoons instant tapioca (thickener)
  • 1 cup frozen peas
  • ¼ cup chopped fresh cilantro
  • 2 teaspoons fresh lemon juice, or more to taste, if desired
  1. Ideal Slow Cooker: 4-Quart
  2. Grease inside of the slow cooker with nonstick spray.
  3. Combine the onions, potatoes, carrots, cauliflower, red pepper, tomatoes, garbanzo beans, slow cooker sauce, and tapioca in the slow cooker.
  4. Cover and cook on LOW for 5 to 7 hours or until vegetables are tender.
  5. A few minutes before serving, stir in the peas and cilantro. Taste and season, adding in a little lemon juice if you feel it needs something to brighten it up.
Cook's Notes
Nutritional Estimates Per Serving (1-1/2 cups): 241 calories, 3.6 g fat, 44 g carbs, 10.5 g fiber, 9.8 g protein and *6 Points Plus, Simply Filling

**Sometimes I soften my onions for a few minutes in the microwave before adding them to the CrockPot. I think it makes them sweeter and more mild. But, it's totally optional.

If you liked this recipe for slow cooker Moroccan Vegetarian Stew you might also like:

Easy Slow Cooker BBQ Turkey Chili
3-Ingredient Spicy Slow Cooker Nuts
Creole-Style Slow Cooker Green Beans

*PointsPlus® for slow cooker Moroccan vegetarian stew calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

Today’s food for thought…

“Stop Reading Diet Books. Start reading something edifying, instead. Get your sustenance from poetry, from Plato, from dancing the tango in platform heels, a red rose clenched between your teeth. Just don’t get it from cake.”
~ 101 Things to Do Before You Diet: Because Looking Great Isn’t Just about Losing Weight

After years of struggling with the whole weight and body image thing, I realize how critical creating a happy, healthy life is to lasting weight loss. For years I had things backwards. I thought losing weight was the key to my happiness. But in reality, my happiness was they to losing weight. When I began focusing on getting happy, healthy and balanced (not obsessed) the weight loss got a lot easier.

And weight loss tip…

“Include a fruit and a vegetable with your lunch and dinner.”
~ Mindless Eating: Why We Eat More Than We Think

Eating more fruits and vegetables is magical for health and weight loss. I love to say that they fill you up without filling you out :-) My weight is soooo much easier to maintain when I’m getting my 5 a day of fruits and veggies.

Do you have a favorite motivational quote and/or weight loss tip? I’d love for you to leave it for me in the comments!!

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  1. Chuck says

    I couldn’t find the Campbell’s Moroccan Slow Cooker sauce when I first made this recipe. I substituted a pint jar of an Indian braising or sautéing sauce instead. And I forgot the tapioca. It was delicious.

    When I made it the next time, I followed the recipe and had all the ingredients. It was good too, but it definitely had more of a processed food character. Lesson learned. If you substitute a braising sauce from another cultural flavor profile, it will taste delicious. I prefer a sauce that is something other than Campbell’s.

    • says

      Thanks, Chuck.

      I appreciate your comments. I too have used some of the braising/simmering sauces from other cultures and found them yummy. I feel like each time I step into the kitchen I learn something new. And there’s really no one right way. Just the way that works best for you. Thanks for sharing!

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