North African Crockpot Stew - CBS4 - WHBF Quad Cities, IL-IA News Weather Sports

North African Crockpot Stew

North African Crockpot Stew

Cooking time: 8 1/2 hours
Serves: 10

Ingredients:

• 6 skinless chicken thighs cut into 2'' cubes
• 3 cloves garlic, peeled and lightly crushed
• 2 cups carrot, peeled and cut into large dice
• 1 large eggplant (about 5 ½ cups), peeled and cut into large dice
• 2 zucchini (about 3 ½ cups), halved vertically and cut into1/2" slices
• 1 head cauliflower florets (about 5 cups)
• 1 cup diced onion
• 2 14 1/2-oz cans stewed tomatoes
• 1 15-oz can garbanzo beans, rinsed and drained
• 1 cup dried currants
• 1 cup sliced almonds
• 1 tablespoon kosher salt
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 1/2 teaspoons cayenne
• 1 teaspoon ground cinnamon
• 32 oz. vegetable broth

Instructions:

1. Place all the ingredients in a 6 quart slow cooker and stir to mix well.
2. Cover and cook on high heat for 8 1/2 hours.
3. Place 5 cups of stew in a blender (without the chicken) and puree until smooth.
4. Stir puree mixture into the stew.
5. Serve over couscous.

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