Slow Cooker Moroccan Veggies and Preserved Lemon Stew
1 tbsp oil
1 x 400g tin cannellini beans, drained
500ml vegetable stock
500g new potatoes, slice in half
1 red onion, chopped
2 cloves of garlic, crushed
1 tsp ras el hanout
70g pitted black olives
2 small preserved lemons, chopped
Pinch of pepper
150g shelled broad beans
Handful or fresh parsley, chopped to serve
Select the SAUTE function and then the VEG CAULIFLOWER program and press START. Add the oil and allow to heat for 1-2 mins.
Add the chopped onion and garlic and fry for 5 mins until soft and starting to brown.
Add the ras el hanout and fry for a further 2 mins so the spice starts to give off a lovely aroma and a nice paste forms.
Add the cannellini beans, potatoes, olives, preserved lemon, stock, pepper and stir to combine. Press BACK to stop the program.
Select the SLOW COOK function and scroll down to CHILLI VEG. Adjust the cooking time to 3 hours.
After 2 hours add the shelled broads beans.
When the program has finished, if you want to thicken the sauce then select the SAUTE, then CRISPY function, press START and stir regularly for ~5 minutes until the sauce begins to reduce, then press BACK to stop cooking.