Dinner

Moroccan Vegetable Hot Pot is for Dinner.

Moroccan Vegetable Hot Pot takes several minutes to prepare.

Moroccan Vegetable Hot Pot takes several minutes to cook.

Moroccan Vegetable Hot Pot makes 14 servings.

The ingredients for Moroccan Vegetable Hot Pot are:

2 carrots ? sliced
1 medium butternut squash ? peeled & cut into 1″ cubes
1 medium onion ? chopped
1 19 oz can diced tomatoes ? with juice
1 cup vegetable broth
1 cup chopped pitted prunes
1 teaspoon cinnamon
1/2 teaspoon red pepper flakes
2 tablespoons chopped fresh parsley or cilantro
salt & black pepper to taste

Here is how you make Moroccan Vegetable Hot Pot:

In slow cooker, combine carrots, squash, onion, tomatoes (with juice), stock, prunes, cinnamon, and red pepper flakes; stir to mix well.Cover and cook on low for a minimum of 6 to 8 hours or on high for 3 to 4 hours, until all vegetables are tender. Puree if desired. Before serving, stir parsley into stew and season to taste with salt & pepper. Serve over hot cooked couscous.Number of Servings: 14Recipe submitted by SparkPeople user TRYINGFOR20.

The nutritional information for Moroccan Vegetable Hot Pot is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 68.0

• Total Fat: 0.1 g
• Cholesterol: 0.0 mg
• Sodium: 87.6 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 3.3 g
• Protein: 1.3 g