2teaspoonsfresh lemon juiceor more to taste, if desired
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.
**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.Serving size: 1-½ cups4*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)6*PointsPlus (Old plan)WW Simply Filling
Slow Cooker Moroccan Vegetarian Stew
Amount Per Serving (1 -½ cups)
Calories 241Calories from Fat 32
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Keyword: crock pot moroccan stew, vegetarian moroccan stew
Find this recipe online: https://simple-nourished-living.com/slow-cooker-moroccan-vegetarian-stew/