Slow Cooked Moroccan Veg. Casserole


This delicious Moroccan stew is wonderful with spices from North Africa and the Middle East, giving it a slight ‘kick’. The sweetness of the cinnamon and dried apricots cuts through the spice and heat for an all round flavour. A great dish for Vegans too while proving a point that Vegetarian Dishes can taste great and offer a good healthy source of vegetables in our diet.

Serving: 4-6 (you can freeze any remaining casserole)

Preparation time: 10-15 minutes
Cooking time: 8-9 hours on a slow cooker


    • 2tbsp olive oil
    • 3 cloves garlic, crushed
    • 1tsp ground coriander
    • 1tsp ground cumin
    • 1tsp Ras-el-hanout
    • 1tsp ground cinnamon
    • 1.2 litres vegetable broth (you can buy vegetable broth from supermarkets)
    • 300g carrots, peeled and cut into 2cm lengths
    • 250g diced aubergine
    • 200g sliced courgette
    • 250g cauliflower
    • 150g diced onion
    • 1 can (400g) chopped tomatoes
    • 12 dried apricots
    • ½tbsp Himalayan salt
    • Optional – small handful toasted almonds


  1. Place olive oil in the bottom of the slow cooker and wipe around to grease the pan.
  2. Tip in the garlic and spices. Stir to ensure garlic and spices are mixed.
  3. Add broth, carrots, aubergine, cauliflower, onion, chopped tomatoes (whole can including juice), dried apricots, almonds and salt, and stir to combine.
  4. Put the lid on and set your slow cooker to low. Leave to cook for 6-8 hours until tender. If it begins to dry out, add a little water.
  5. If you want a slightly thicker casserole, spoon out some of the vegetables and blitz in a blender. Return the vegetables to the slow-cooker and stir to blend.
  6. Ladle out into portions and serve.

Nutrients per serving:

Calories 292, Carbohydrates 36g, Fibre 8g, Sugar 17.9g, Fat 14g (of which saturated 1.4g), Protein 10g, Sodium 741mg.

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