Slow Cooker Moroccan Chickpea and Sweet Potato Stew

Steps

1. 1

   Put the onion, carrots, sweet potatoes and chickpeas in a 6-quart slow cooker.

2. 2

   Whisk the stock with the harissa, cumin, cinnamon and salt, then pour it over the vegetables along with the tomatoes and their juices. Scatter in the apricots and stir to combine.

3. 3

   Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the sweet potatoes and carrots are tender when pierced with a knife.

4. 4

   Mash some of the sweet potato against the side of the cooker to thicken the broth. Stir in the lemon juice, then taste and add more salt or harissa as needed. Serve on its own or over rice.