The Pioneer Woman Tasty Kitchen
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Crock Post Vegan Moroccan Stew

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Level: Easy

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Description

Cozy enough for winter, but light enough for spring.

Ingredients

  • 1 whole Eggplant
  • 2 whole Carrots
  • 2 whole Zucchini
  • 1 whole Onion
  • ½ bulbs Fennel
  • 6 cloves Peeled Garlic
  • 15 ounces, fluid Chick Peas, Lightly Drained
  • 28 ounces, fluid Diced Canned Tomatoes In Their Juices
  • ½ teaspoons Cinnamon
  • ½ teaspoons Cayenne Pepper
  • 1 teaspoon Cumin
  • 1-½ cup Vegetable Stock, Divided
  • 1 Tablespoon Cornstarch
  • ½ cups Raisins
  • Salt To Taste

Preparation

Cut veggies to large bite-sized pieces similar in size. Leave garlic cloves whole.

Layer veggies, chick peas, tomatoes, cinnamon, cayenne, cumin, and 1 cup stock in slow cooker. Cook on low for 8 hours or high for 4 hours.

When veggies are very soft, stir remaining stock and cornstarch together. Add to slow cooker with raisins and cook on high for another 30 minutes to 1 hour until mixture has thickened slightly. Taste, and add salt to your preference.

Serve plain or with quinoa, rice, or bread. Enjoy!

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