Slow Cooker Moroccan Vegetarian Stew
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
This slow cooker Moroccan Vegetarian Stew is so hearty and satisfying you won't even miss the meat.
  • 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.
Martha'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.
Recipe by Simple Nourished Living at