Frying the onion and spices first improves this slow-cooker Moroccan vegetable and chickpea stew.Sarah PoundVegetarian slow-cooker meals can sometimes lack the deep flavour of meat-based dishes, which is why I love taking a few extra minutes to saute the base ingredients first. This step creates a richness and depth that completely transforms the final result. After that, the slow cooker takes over, leaving you with a beautifully hearty, warming meal packed with vegetables, spices and comforting flavour.Ingredients1 tbsp extra virgin olive oil1 brown onion, finely diced2-3 garlic cloves, finely chopped1 tbsp ras-el-hanout or Moroccan seasoning1 tbsp harissa pastesplash of vegetable stock or water1 large sweet potato, cut into 3cm pieces400g can chickpeas, drained and rinsed½ cauliflower, cut into florets1 red capsicum, roughly diced2 tbsp tomato paste400g canned diced tomatoes175ml vegetable stock110g dried apricots, roughly chopped1 tbsp honey2 zucchini, sliced into roundsTO SERVEfresh coriander leavesfresh mint leavesGreek yoghurtflatbread, optionalMethodStep 1Place a large frying pan over medium-high heat and add the olive oil. Add the onion and cook for 4-5 minutes until softened.Step 2Add the garlic and Moroccan seasoning and cook for another minute until fragrant. If the pan starts catching on the bottom slightly, add a splash of vegetable stock or water to help lift the flavour.Step 3Stir through the harissa paste and sweet potato and cook for 2-3 minutes, coating the vegetables in the spices.Step 4Transfer the contents of the pan to the slow cooker. Add the chickpeas, cauliflower, capsicum, tomato paste, diced tomato, vegetable stock, apricots and honey. Mix well.Step 5Place the lid on and cook on high for 3 hours. Then add the zucchini and stir through gently. Continue cooking for another hour until all the vegetables are tender and the stew has thickened slightly.Step 6Serve topped with fresh coriander and mint leaves and a dollop of Greek yoghurt, with flatbread on the side, if desired.