Slow Cooker Moroccan Vegetarian Stew
This slow cooker Moroccan Vegetarian Stew is so hearty and satisfying you won't even miss the meat.
Servings: 6
Ingredients
- 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 (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
**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: 1-1/2 cups
Click 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
Serving: 1-1/2 cups | Calories: 241kcal | Carbohydrates: 44g | Protein: 9.8g | Fat: 3.6g | Fiber: 10.5g