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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 (affiliate link) 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!!
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.
How Many Calories and WW Points in this Vegetarian Stew?
According to my calculations, each 1-1/2-cups serving has 241 calories and:
4 *SmartPoints (Green plan)
2 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
6 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
The recipe makes about 8 cups of WW Simply Filling 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.
If you’ve made this slow cooked Low-Fat Vegetarian Moroccan Stew, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Moroccan Vegetarian Stew
Ingredients
- 1 cup chopped onions, softened for 2 to 3 minutes in the microwave (affiliate link)
- 1 cup peeled cubed potatoes
- 1 cup baby carrots cut into thirds
- 3 cups cauliflower florets
- 1 cup chopped red bell pepper (about 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
- 1/4 cup chopped fresh cilantro
- 2 teaspoons fresh lemon juice (or more to taste, if desired)
Instructions
- Ideal Slow Cooker: 4-Quart
- Grease inside of the slow cooker with nonstick spray.
- Combine the onions, potatoes, carrots, cauliflower, red pepper, tomatoes, garbanzo beans, slow cooker sauce, and tapioca in the slow cooker.
- Cover and cook on LOW for 5 to 7 hours or until vegetables are tender.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe needs updating since Campbell’s no longer sells Campbell’s Moroccan Slow Cooker Sauce.
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.
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!