Vegetarian slow-cooker meals can sometimes lack the deep flavour of meat-based dishes, which is why I love taking a few extra minutes to saute the base ingredients first. This step creates a richness and depth that completely transforms the final result. After that, the slow cooker takes over, leaving you with a beautifully hearty, warming meal packed with vegetables, spices and comforting flavour.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 brown onion, finely diced
- 2-3 garlic cloves, finely chopped
- 1 tbsp ras-el-hanout or Moroccan seasoning
- 1 tbsp harissa paste
- splash of vegetable stock or water
- 1 large sweet potato, cut into 3cm pieces
- 400g can chickpeas, drained and rinsed
- ½ cauliflower, cut into florets
- 1 red capsicum, roughly diced
- 2 tbsp tomato paste
- 400g canned diced tomatoes
- 175ml vegetable stock
- 110g dried apricots, roughly chopped
- 1 tbsp honey
- 2 zucchini, sliced into rounds
TO SERVE
- fresh coriander leaves - fresh mint leaves
- Greek yoghurt
- flatbread, optional
Method
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Step 1- Place a large frying pan over medium-high heat and add the olive oil. Add the onion and cook for 4-5 minutes until softened.
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Step 2- Add the garlic and Moroccan seasoning and cook for another minute until fragrant. If the pan starts catching on the bottom slightly, add a splash of vegetable stock or water to help lift the flavour.
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Step 3- Stir through the harissa paste and sweet potato and cook for 2-3 minutes, coating the vegetables in the spices.
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Step 4- Transfer the contents of the pan to the slow cooker. Add the chickpeas, cauliflower, capsicum, tomato paste, diced tomato, vegetable stock, apricots and honey. Mix well.
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Step 5- Place the lid on and cook on high for 3 hours. Then add the zucchini and stir through gently. Continue cooking for another hour until all the vegetables are tender and the stew has thickened slightly.
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Step 6- Serve topped with fresh coriander and mint leaves and a dollop of Greek yoghurt, with flatbread on the side, if desired.
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