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Recipe for Vegetarian Moroccan Vegetable Stew in a Slow Cooker

Moroccan vegetables roasted in yummy cinnamon and other spices is warming in the winter. Cooking in the Crock-Pot or slow cooker keeps your house cool in the summer.

Moroccan vegetables roasted in yummy cinnamon and other spices is warming in the winter. Cooking in the Crock-Pot or slow cooker keeps your house cool in the summer.

A Delicious Vegetarian Meal

When you come home after a long day at work, wouldn't you like to arrive to something mouthwateringly fragrant, healthy, and satisfying? Well, this recipe for Moroccan vegetable stew in a slow cooker or Crock-Pot fits the bill. It is a welcoming stew featuring wonderful Middle-Eastern flavors, light on the hot peppers, and leaning more to the delights of cinnamon with veggies in a comfort food mode. Soft, chewy, and yummy!

Cook Time

Prep timeCook timeReady inYields

40 min

8 hours

8 hours 40 min

6 to 8 servings (1 cup each)

Start  the stew by giving the veggies a nice apple cider vinegar and water bath

Start the stew by giving the veggies a nice apple cider vinegar and water bath


  • 1 medium zucchini, chopped into quarters
  • 1 to 2 medium onions (red or sweet), sliced into rounds
  • 1 or more sweet red pepper, seeded and sliced into rounds
  • 1 eggplant, sliced into semi-circles (leave peel on)
  • 2 sweet potatoes, peeled and chopped into rounds
  • 1 (15-oz.) can chickpeas (garbanzo beans)
  • 2 ripe tomatoes, roughly chopped
  • 1/4 cup sauerkraut (optional)
  • 4 cloves garlic, finely minced
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • 1 1/2 teaspoons turmeric
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons paprika
  • Pinch cayenne
  • 4 honey or medjool dates, chopped
  • 2 teaspoons Celtic sea salt (or kosher salt)
Chop up the veggies and dates and layer them in the slow cooker pot.  Pour lemon, oil and spices over the veggies.  Put on the lid.

Chop up the veggies and dates and layer them in the slow cooker pot. Pour lemon, oil and spices over the veggies. Put on the lid.


  1. Soak and wash vegetables in large bowl of clear water with 3 tablespoons of cider vinegar mixed in. Scrub and dry off.
  2. Chop and slice all vegetables (if preparing to put in the pot for supper, it is not a bad idea to do the chopping the night before and then to store in a bowl, covered with a clean cloth and a lid, in the fridge overnight. This saves a lot of time in the morning.)
  3. Layer all the chopped and sliced vegetables, beans, dates, and sauerkraut (if using) in the slow cooker pot.
  4. Mix together the various spices and salt. Add to the pot, covering as much of surface of vegetables as possible.
  5. Whisk together lemon juice and olive oil and pour over the spices and vegetables. Put the lid on the slow cooker.
  6. Turn on slow cooker to medium or low, and come back to eat it later!
  7. Cook up a pot of quinoa, brown rice, or couscous, and spoon the vegetables over the starch. Enjoy!
Outdoor tajine cooking in Morocco

Outdoor tajine cooking in Morocco

What Is Moroccan Cuisine?

I first sampled North African cuisine (Morocco is in Northern Africa) several years ago in an Okanagan city in British Columbia—it was either Penticton or Kelowna, I can't recall which. I do remember that we were feeling a little bored by the lack of interesting (and vegetarian) restaurant fare in the small, landlocked city. We were excited when we walked past the small eatery to smell the lovely fragrance of warm spices and fresh-baked flatbreads.

Moroccan cuisine is largely influenced by Berber and Mediterranean cooking.

Berbers refers to original tribes and ethnic groups from the "Berber homeland" in North Africa encompassed by the Mediterranean Sea to the Niger River, and from Egypt's Siwa Oasis to the Atlantic Ocean. The Vandal/Roman invaders called the peoples "barbarians," and this name was echoed by the Muslim invaders. We have come to associate "barbarian" with the idea of ruthlessness and cruelty. There might be some link between the modern word and the strength and determination with which the Berbers attempted to defend the borders of their homelands against the streams of incoming colonialists.

Linguistically, the Berber language is part of the Afro-Asiatic language family. The original Berber language, like all world languages, has been reconstituted to include the languages of invaders and colonizers: Arabic, French, and Spanish, mainly.

Berber food is described as being similar to Middle-Eastern food, only more heavily spiced. Spices commonly used in tagine (the traditional vegetable stew, as above, only cooked in an earthenware pot over an open fire) generally is spiced with ginger, cumin, turmeric, cinnamon, and saffron. A more thorough study of the history of Berber foods will show who influenced who (was Berber couscous, for example, introduced into Middle Eastern eating, or the other way around?). That is beyond the scope of this article.

Most of us have a pretty good idea about Mediterranean diet and cuisine—or think we have! In fact, "Around 1975, under the impulse of one of those new nutritional directives by which good cooking is too often influenced, the Americans discovered the so-called Mediterranean diet. The name even pleased Italian government officials, who made one modification: changing from diet—a word which has always seemed punitive and therefore unpleasant—to Mediterranean cuisine."1 If you have traveled in the Mediterranean countries (those bordering on the Mediterranean Sea), you will have a good idea of the subtle, and even vast, differences in the diets of various peoples in the Mediterranean countries-- not to mention the liberties taken by those designing and naming the diet as it suits them.

During Medieval times, Moroccan Muslims invaded Spain by crossing the Strait of Gibralter and making their way up the Iberian Peninsula. Over time they converted and intermarried with some Christian Iberians whom Arabs named "Muladi." The 'pastilla' or pidgeon pie made its way from the Iberian peninsula into Morocco, as did many Sephardic Jewish dishes such as various stuffed vegetable dishes (see the stuffed peppers in the tajine in the video about Berbers above). Traditionally Jews do not mix milk and meat together. Couscous and pulses (chickpeas, lentils) are probably contributed to the Moroccan menu via the Sephardic Jewish cooking traditions.

Moroccans also invaded Sicily in the early 8th Century. They share various fruits and nuts in common in their food preparations, and again I find it difficult to tell from a perusal of various Internet sites to tell, unequivocally, whether the influences were Moroccan to Sicilly, Sicilly fused to Morocco, or perhaps mutual in many cases.

Besides the Berber and Mediterranean influences in their diet, Morocco was also a French Protectorate from 1912 to 1956. It would seem that French influence in the diet was mainly in the form of upping the number of meat preparations. The French, on the other hand, welcomed many North African influences upon their gastronomy. The same can be said by the Indians who quite often do Indian-North African fusion restaurants, a great thrill for the vegetarians I know.

1Massimo Alberini, Giorgio Mistretta, Guida all'Italia gastronomica, Touring Club Italiano, 1984, p. 37.

Come Home to Deliciousness!

There is a lot more to be said about and for Moroccan food. The very fragrance of it cooking outdoors at festivals makes me joyful! There are many wonderful recipes on the Internet that will provide you with the cuisine bliss you may be looking for. If you are off to work and want to have a delightful comfort meal on your return, just throw together the ingredients here into your Crock-Pot and come home to an aromatic, delicious, low-fat, high-nutrition meal!

Marrakesh Express