Slow Cooker Harissa Vegetable Stew
This slow cooker harissa vegetable stew is not only flavorful but also convenient for busy days.
- Total Time: 8 hours 15 minutes
Ingredients
Units
Scale
- 1 eggplant (aubergine), diced
- 2 zucchini, sliced
- 1 bell pepper, red, diced
- 1 bell pepper, yellow, diced
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 carrot(s), sliced
- 1 15 oz can of chickpeas, drained
- 1 15 oz can of tomato(s), diced, undrained
- 2 tablespoons of tomato paste
- 3 tablespoons of Harissa Sauce
- 1 teaspoon of cumin
- 1 teaspoon of coriander (cilantro)
- 1 teaspoon of paprika
- 1/2 teaspoon of cinnamon
- 4 cups of Vegetable oil
- salt and pepper, to taste
- coriander (cilantro), fresh, chopped for garnish – optional
- couscous, or rice for serving
Instructions
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MixIn a large bowl, combine the diced eggplant, sliced zucchinis, diced red and yellow bell peppers, chopped onion, minced garlic, sliced carrots, chickpeas, diced tomatoes, and tomato paste.
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WhiskIn a separate bowl, whisk together the harissa paste, ground cumin, ground coriander, smoked paprika, and ground cinnamon.
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AssemblePour the harissa mixture over the vegetables in the slow cooker. Stir to ensure even coating.
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Add the vegetable broth to the slow cooker and season with salt and pepper to taste. Stir well.
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CookCover the slow cooker and cook on low heat for 6-8 hours or until the vegetables are tender.
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Taste the stew and adjust the seasoning if needed. If you prefer a thicker stew, you can use a ladle to remove some liquid or add a cornstarch slurry.
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ServeServe the Harissa Vegetable Stew over cooked couscous or rice.
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Garnish with fresh cilantro or parsley before serving.
Notes
Best if the vegetables are left big and chunky when chopped.
- Prep Time: 15
- Cook Time: 8 hours
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