Vegan Recipes 
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Moroccan Vegetable Hot Pot
A fragrant, slow-cooked Moroccan-inspired vegetable stew featuring hearty chickpeas, tender butternut squash, and a delightful touch of sweetness from prunes. This comforting, oil-free dish is perfectly served over fluffy couscous for a wholesome vegan meal.
Simple Tasty Recipes
Ingredients for 6 Servings
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2
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1 medium
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1 medium
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19 oz can
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19 oz can
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1 cup
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1/2 cup
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1 teaspoon
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1/2 teaspoon
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2 tablespoons
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to taste
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1 cup
Time
Goes Great with
Method
- In your slow cooker, combine the sliced carrots, butternut squash cubes, chopped onion, chickpeas, diced tomatoes (including the juice), vegetable broth, chopped prunes, cinnamon, and red pepper flakes.
- Stir everything well until thoroughly combined, then cover and cook on the low setting for 6 to 8 hours or on high for 3 to 4 hours until the vegetables are tender.
- Once the cooking time is complete, stir in the fresh parsley or cilantro and season with salt and black pepper to your preference.
- Prepare the couscous by combining 1 cup of couscous with 1 1/4 cups of boiling water and 1/4 teaspoon of salt in a bowl. Cover and let sit for 5 minutes, then fluff with a fork.
- Serve the hot vegetable stew generously over the prepared couscous.
Notes:
- Boost the Flavor: If you enjoy extra depth, toast your cinnamon slightly in a dry pan before adding it to the slow cooker to release more aromatics.
- Texture Tip: If you prefer a thicker stew, you can mash a few of the cooked chickpeas against the side of the pot just before serving.
- Serving Suggestion: For an authentic touch, serve with a side of harissa paste for those who prefer more heat.
- Storage: This stew tastes even better the next day as the spices have more time to meld together. It stores well in the refrigerator for up to 3 days.
Goes Great with
55 minutes
