Best 8 Moroccan Slow Cooker Butternut Squash And Carrot Stew Recipes

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Discover the flavors of Morocco with this tantalizing slow cooker butternut squash and carrot stew. Packed with vibrant spices and wholesome vegetables, this hearty dish is a perfect blend of flavors and textures. Let your slow cooker do the work while you relax and enjoy the aroma filling your home. Serve this stew over fluffy rice or couscous for a comforting and satisfying meal that will warm your soul on a chilly day.

Let's cook with our recipes!

MOROCCAN SLOW COOKER STEW



Moroccan Slow Cooker Stew image

Though delicious on its own, our cumin-scented stew can please heartier appetites when served over whole wheat couscous and sprinkled with minced cilantro.

Time 6h20m

Yield 6 servings

Number Of Ingredients 12

1 spray(s) Cooking spray (5 one-second sprays per serving)
1 small Uncooked onion(s) chopped
1 clove(s), medium Garlic clove(s) minced
3 pound(s) Uncooked butternut squash peeled, seeded, cut into 1/2-inch cubes
1 cup(s) Uncooked carrot(s) baby
1 cup(s) Canned crushed tomatoes
0.5 cup(s) Vegetable broth
0.25 tsp Ground cinnamon
0.5 tsp(s) Cumin seeds
0.5 tsp(s) Red pepper flakes
15 oz Canned undrained chickpeas drained and rinsed
0.5 tsp Table salt

Steps:

  • Coat a small pot with cooking spray. Add onion and garlic; sauté for 5 minutes.
  • Place squash in a 3-quart or larger slow cooker (crockpot). Add onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours.
  • Add chickpeas and salt. Stir, cover and heat for 5 minutes. Yields about 1 1/3 cups per serving.

Nutrition Facts : Calories 38 kcal

SLOW-COOKER MOROCCAN TURKEY STEW



Slow-Cooker Moroccan Turkey Stew image

Provided by Food Network Kitchen

Time 6h20m

Yield 4 (with leftovers for Moroccan Burritos)

Number Of Ingredients 17

1 teaspoon ground allspice
Kosher salt
4 skinless, bone-in turkey thighs (about 4 pounds)
1/2 medium butternut squash, cut into 2-inch chunks
2 15 .5-ounce cans chickpeas, drained and rinsed
1 28 -ounce can whole peeled tomatoes with juices, broken up
1 cup dried apricots
1/2 cup golden raisins
8 medium carrots, cut into 11/2-inch pieces
3 medium red onions, halved and cut into wedges
2 whole dried red chiles
1/2 lemon
2 cups fresh cilantro, including leaves and some stems
1 cup fresh parsley
1 clove garlic, smashed
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil

Steps:

  • Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.
  • Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.
  • Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.
  • Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.

CARA'S MOROCCAN STEW



Cara's Moroccan Stew image

Lentils, chick peas, and veggies in a highly aromatic stew. This is a delicious and hearty recipe that is worth the effort. I make this ahead of time for the week to come and it is always a hit. Optional garnishes are yogurt, fresh mint, and cayenne pepper.

Provided by Cara Lewis-Watts

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h15m

Yield 8

Number Of Ingredients 25

1 cup French green lentils
3 bay leaves
2 whole garlic cloves
3 tablespoons olive oil
1 teaspoon chopped fresh thyme leaves
1 tablespoon minced garlic
1 tablespoon olive oil
1 teaspoon crushed hot chile flakes
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon minced garlic
1 cup chopped onions
1 cup chopped celery
1 cup chopped zucchini
1 red bell pepper, diced
1 yellow bell pepper, diced
1 butternut squash - peeled, seeded, and cut into 1-inch cubes
1 (8 ounce) can crushed tomatoes
1 (15 ounce) can chickpeas, drained
4 cups vegetable stock
1 cup chopped fresh flat-leaf parsley
½ cup plain yogurt
2 tablespoons chopped fresh mint
¼ teaspoon cayenne pepper

Steps:

  • Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
  • Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
  • Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

Nutrition Facts : Calories 302.9 calories, Carbohydrate 49.7 g, Cholesterol 0.9 mg, Fat 8.4 g, Fiber 12 g, Protein 11.6 g, SaturatedFat 1.2 g, Sodium 414 mg, Sugar 10.2 g

QUINOA WITH MOROCCAN WINTER SQUASH AND CARROT STEW



Quinoa with Moroccan Winter Squash and Carrot Stew image

Provided by Bruce Aidells

Categories     Ginger     Onion     Side     Sauté     Quick & Easy     Low Cal     High Fiber     Mint     Quinoa     Carrot     Butternut Squash     Fall     Winter     Healthy     Low Cholesterol     Cilantro     Simmer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 30

Stew
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup water
1 14 1/2-ounce can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
2 cups 3/4-inch cubes peeled carrots
Quinoa
1 cup quinoa*
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

Steps:

  • For stew:
  • Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
  • For quinoa:
  • Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
  • Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.
  • *A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores.

SLOW-COOKER SQUASH STEW



Slow-Cooker Squash Stew image

Provided by Food Network Kitchen

Time 8h30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 1/2 cups dried chickpeas, rinsed
1 pound butternut squash, peeled and cut into large pieces
1 bunch Swiss chard, leaves and stems separated and roughly chopped
1 piece parmesan cheese rind, plus grated parmesan for topping (optional)
Kosher salt and freshly ground pepper
Crusty bread and/or lemon wedges, for serving

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
  • Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
  • Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.

MOROCCAN SLOW COOKER BUTTERNUT SQUASH AND CARROT STEW



MOROCCAN SLOW COOKER BUTTERNUT SQUASH AND CARROT STEW image

Categories     Soup/Stew     Vegetable     Healthy

Yield 1 1/3 cups

Number Of Ingredients 13

Moroccan Slow Cooker Butternut Squash and Carrot Stew
Weight Watchers | 4 points
1 spray(s) cooking spray
1 small onion(s), chopped
1 medium garlic clove(s) minced
1 medium butternut squash peeled, seeded and cut into 1/2-inch cubes*
1 cup baby carrots
1 cup canned crushed tomatoes 1/2 cup vegetable broth
1/4 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp red pepper flakes
15 oz canned chickpeas, drained and rinsed
1/2 tsp table salt

Steps:

  • Coat a small skillet with cooking spray. Add onion and garlic; sauté for 5 minutes. Place squash in a 3-quart or larger slow cooker (crockpot). Add sauteed onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours. Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes. Yields about 1 1/3 cups per serving.

MOROCCAN CHICKPEA, SQUASH & CAVOLO NERO STEW



Moroccan chickpea, squash & cavolo nero stew image

This healthy veggie stew has real depth of flavour. A North African-style dish that contains three of your five-a-day and is great for feeding the family

Provided by Romilly Newman

Categories     Dinner, Main course, Supper

Time 1h25m

Number Of Ingredients 19

4 tomatoes, halved
5 tbsp olive oil
250g butternut squash, peeled and chopped into large chunks
1 tbsp thyme leaves
1 garlic clove, crushed
1 onion, sliced
2 x 400g cans chickpeas, drained
1 bay leaf
1 tbsp ground cumin
1 tsp ground cinnamon
½ tsp turmeric
1 tbsp harissa
1l vegetable stock
100g feta, crumbled
1 lemon, zested, then cut into wedges
2 tsp fennel seeds
1 tsp ground coriander
200g cavolo nero, shredded
handful fresh coriander leaves, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the tomatoes on a baking sheet lined with baking parchment, drizzle over 2 tbsp olive oil, season and roast in the oven for 20 mins or until soft. Set aside.
  • Meanwhile, pour 2 tbsp oil into a large saucepan and add the squash, thyme, garlic and onion. Season generously and cook on a low heat for 15 mins or until the vegetables begin to soften (but not brown).
  • Add the tomatoes, chickpeas, bay, ground spices and harissa. Season to taste and pour in the stock. Bring to the boil, then reduce the heat and simmer for 30-35 mins until the liquid has reduced.
  • Put the feta in a small bowl and add the remaining olive oil and the lemon zest. Mix well and set aside.
  • Toast the fennel seeds in a frying pan for 1 min, then lightly crush with a pestle and mortar, or in a bowl with the back of a rolling pin.
  • Add the ground coriander and cavolo nero to the stew and cook for 2 mins. Put the stew in a bowl and top with a scoop of feta, a sprinkling of coriander leaves and fennel seeds, and some seasoning. Serve with lemon wedges on the side.

Nutrition Facts : Calories 446 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 17 grams protein, Sodium 1.3 milligram of sodium

MOROCCAN SQUASH, CHICKPEA, AND SPINACH STEW



Moroccan Squash, Chickpea, and Spinach Stew image

A hearty Moroccan-inspired veggie stew with squash. Serve with couscous.

Provided by ButtercupBento

Categories     Soups, Stews and Chili Recipes     Stews

Time 50m

Yield 4

Number Of Ingredients 17

1 tablespoon vegetable oil
1 medium onion, chopped
1 (3/4 inch thick) slice fresh ginger, peeled and grated
2 teaspoons ground sweet paprika
2 teaspoons ground cinnamon
1 teaspoon ground turmeric
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
1 (1 1/2) pound butternut squash - peeled, seeded, and cut into 1/2-inch cubes
1 (15 ounce) can chickpeas, drained and rinsed
1 (14.5 ounce) can chopped tomatoes
2 cups vegetable stock
¾ cup sultana raisins
3 teaspoons honey
1 (8 ounce) package fresh spinach
½ cup flaked almonds
1 tablespoon chopped fresh cilantro

Steps:

  • Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ginger, paprika, cinnamon, turmeric, pepper, and red pepper flakes. Cook, stirring well to ensure the spices don't stick and burn, for 2 minutes.
  • Add butternut squash, chickpeas, tomatoes, vegetable stock, raisins, and honey. Simmer until squash starts to break down, about 20 minutes.
  • While the soup is cooking, preheat the oven to 350 degrees F (175 degrees C). Spread flaked almonds onto a baking sheet.
  • Toast nuts in the preheated oven, shaking the pan frequently, until they start to turn golden brown and become fragrant, 3 to 5 minutes.
  • Stir spinach and cilantro into the soup; cook until spinach is wilted, about 2 minutes. Ladle into bowls and garnish with toasted almonds.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 54.9 g, Fat 12.1 g, Fiber 10.8 g, Protein 10.1 g, SaturatedFat 1.2 g, Sodium 553.7 mg, Sugar 27.4 g

Tips:

  • For a thicker stew, add an extra 1/2 cup of lentils.
  • If you don't have a slow cooker, you can make this stew in a Dutch oven over medium heat for about 45 minutes, or until the vegetables are tender and the lentils are cooked through.
  • Add some chopped fresh cilantro or parsley at the end of cooking for a pop of color and flavor.
  • Serve the stew with a side of rice, quinoa, or crusty bread.
  • This stew is also great for meal prep. Simply cook it ahead of time and store it in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Conclusion:

This Moroccan slow cooker butternut squash and carrot stew is a delicious, healthy, and easy-to-make meal. It's perfect for a weeknight dinner or a casual get-together. The stew is also a great way to use up leftover vegetables. So next time you have some butternut squash and carrots on hand, give this recipe a try. You won't be disappointed!

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