Moroccan Vegetable Medley (Weight Watcher Friendly)
Moroccan Vegetable Medley (Weight Watcher Friendly)
Healthy Options, Side Dish, Vegetable, Vegetarian
February 18, 2015
- Prep: 15 mins
- Cook: 3 hrs
- Yields: 2 mains or 4 sides
Directions
1Place potato, pumpkin, carrot, onion, garlic, Moroccan seasoning and olive oil into your cooker on HIGH and mix together. Lid on for 1 and 1/2 hours or until your potato is half done and softening around the edges. Gently stir if you have the opportunity.
2Add peas and mushrooms and GENTLY stir. Replace lid and cook on HIGH for another hour.
3Add green onions and GENTLY stir. Replace lid and cook on HIGH for a final half hour.
Submitted by Simon christie
8 Reviews
Paulene @ Slow Cooker Central
May 11, 2022
Yes you sure could use frozen peas Brenda 🙂
Brenda
May 10, 2022
Sounds delicious,could you use frozen peas instead of dried?
Paulene @ Slow Cooker Central
April 9, 2018
Anything really … we just use it as a vegetable side dish as you would any main
Great with chicken or steak or sausages too 🙂
Irene
April 9, 2018
What main dishes do you have this with? Thank you.
Paulene @ Slow Cooker Central
April 20, 2017
No they go in dry 🙂
We do it often and they are always cooked by the end
Julie McArdle
April 19, 2017
Are the dried peas soaked and cooked in any way first as 1.5hours in the slow cooker doesnt seem enough to cook peas from dried.
Thanks
Jan
March 4, 2017
Sounds wonderful will definately try this!
Barbara Quigley
July 31, 2022
I make this often. I also add pefled diced orange Kumara and sometimes a drained can of chick peas.
Any leftovers become round two. Soup
I blitz the left overs adding vege stock to get the right consistency. I leave some aveges a bit chunky. Also add a bit of harrissa paste occasionally.