Go Back
slow cooker moroccan vegetables

Crock Pot Vegan Moroccan Vegetables

Vegan, dairy free, gluten free Moroccan vegetables in the slow cooker! This is the most ideal meal prep stew; the flavors get better and better as the soup sits.
5 from 1 rating
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Course Main Dish
Cuisine African

Equipment

Ingredients
  

  • 1 eggplant
  • 2 carrots
  • 2 medium zucchini
  • 1 onion
  • ½ bulb fennel
  • 6 cloves peeled garlic
  • 15 ounces canned chick peas lightly drained
  • 28 ounces diced canned tomatoes in their juices
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1 ½ cup vegetable stock
  • 1 tablespoon corn starch
  • ½ cup raisins
  • salt to taste

Instructions
 

  • Cut all the veggies to large bite-sized pieces that are similar in size. Leave the garlic cloves whole.
  • Layer the veggies, chick peas, tomatoes, cinnamon, cayenne, cumin, and 1 cup of the stock in a slow cooker. Cook on Low for 8 hours or High for 4 hours.
  • When the veggies are very soft, stir the remaining stock and cornstarch together. Add to the slow cooker with the raisins and cook on high for another 30 minutes to 1 hour until the mixture has thickened slightly. Taste, and add salt to your preference.
  • Serve plain or with quinoa, rice, or bread. Enjoy!

Notes

Meal prep: This can be made in advance and reheated, or you can chop the veggies in advance and start the stew in the morning on the day you'd like to eat it!
If you aren't vegan, chicken or beef broth can be used in place of the vegetable stock.
Tried this recipe?Let me know how it was!