Sarah Pound shares Moroccan vegetable and chickpea stew recipe

Sarah Pound shares a recipe for a slow-cooker Moroccan vegetable and chickpea stew. The method emphasizes sautéing onions, garlic, and spices like ras-el-hanout and harissa in a frying pan before transferring them to the slow cooker to enhance depth of flavor.

The stew includes sweet potato, chickpeas, cauliflower, red capsicum, diced tomatoes, dried apricots, and honey. After cooking on high for three hours, zucchini is added for an additional hour of cooking. The dish is suggested to be served with fresh coriander, mint, Greek yoghurt, and optional flatbread.