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Moroccan Stew




Source of Recipe


Shape


Recipe Introduction


This savory Moroccan-inspired vegetable stew makes a great dinner option (and a great lunch the next day). It's full of flavor and nutrient-rich veggies like kale, onions, carrots, and garlic.

Serves: 4


Recipe Link: http://www.shape.com/healthy-eating/meal-ideas/9-healthy-crockpot-recipes-you-need-try/slide/6

List of Ingredients




Ingredients:
1 tablespoon olive oil
1 large onion, diced
4 carrots, peeled and diced
1 red pepper, seeded and diced
2 large cloves garlic, minced
2 teaspoons cumin
2 teaspoons coriander
1 cup dried chickpeas
1 can (28 ounces) chopped tomatoes with juice
2 cinnamon sticks
2 1/2 cups vegetable or chicken broth
1 bunch kale, chopped and tough stems removed
1 bunch parsley, chopped
1/2 teaspoon salt
Black pepper
1/2 roast chicken, skinned and boned (optional)

Directions:
1. Add olive oil, onion, carrots, red pepper, garlic, spices, chickpeas, tomatoes and juice, cinnamon sticks, and chicken broth to the slow cooker. Cook on high for 6 hours.
2. Twenty minutes before serving, when the cooker is just on the "warm" setting, add kale. (This is a good time to prep rice, if desired: Add 1 cup basmati rice, 2 cups chicken or vegetable stock, and 1 pinch saffron in a pot, cover, bring to a boil, and reduce to a simmer for 20 minutes). Just before serving, add parsley and season to taste with salt and pepper. Remove cinnamon sticks and serve over rice with roasted chicken, if desired.

Recipe