2teaspoonsfresh 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.
Recipe Notes
**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 cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)6*PointsPlus (Old plan)WW Simply Filling
Nutrition Facts
Slow Cooker Moroccan Vegetarian Stew
Amount Per Serving (1 -½ cups)
Calories 241Calories from Fat 32
% Daily Value*
Fat 3.6g6%
Carbohydrates 44g15%
Fiber 10.5g42%
Protein 9.8g20%
* Percent Daily Values are based on a 2000 calorie diet.