Ww Moroccan Slow Cooker Stew
Infused with the vibrant, warming spices of North Africa, this WW Moroccan Slow Cooker Stew is a wholesome, plant-based dish that's as easy as it is flavorful. Combining tender sweet potatoes, zucchini, and carrots with hearty chickpeas and a fragrant blend of cumin, cinnamon, turmeric, and coriander, this slow-cooked masterpiece delivers an irresistible depth of flavor with minimal effort. Canned diced tomatoes and vegetable broth create a rich, saucy base, while fresh cilantro and a splash of lemon juice add a bright, zesty finish. Perfect for meal prepping or feeding a crowd, this healthy, low-calorie stew requires just 20 minutes of prep and simmers to perfection in your slow cooker, making it an ideal choice for busy weeknights. Serve it up with crusty bread or over fluffy couscous for a comforting Moroccan-inspired meal that's both satisfying and Weight Watchers-friendly!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 2 medium sweet potatoes, peeled and diced
- 2 medium zucchini, sliced into half-moons
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14 ounces) diced tomatoes, canned with juices
- 3 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoons ground turmeric
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup chopped fresh cilantro (for garnish)
- 1 whole lemon wedges (for serving)
Instructions
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for another minute. Transfer to the slow cooker.
Add the carrots, sweet potatoes, zucchini, chickpeas, diced tomatoes, and vegetable broth to the slow cooker.
Stir in the ground cumin, cinnamon, coriander, paprika, turmeric, salt, and black pepper. Mix well to combine all the flavors.
Cover the slow cooker with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender and flavors are well-developed.
Once cooked, taste and adjust seasoning if needed.
Serve warm, garnished with fresh cilantro and a squeeze of lemon juice from the lemon wedges.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6972 mg | 303% | |
| Total Carbohydrate | 297.9 g | 108% | |
| Dietary Fiber | 75.1 g | 268% | |
| Total Sugars | 83.5 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 812 mg | 62% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 6834 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
