This is not your everyday vegetable stew! Our Moroccan vegetable stew has a unique spice blend that adds a punch of flavor to this super comforting veggie-filled dish. Enjoy it anytime with our flavorful, comforting, super satisfying stew.
Moroccan-Inspired Spices
Spices are what take this dish from basic to expert level! Spices are a great way to enhance any dish, from savory to sweet. We love to experiment with them and create our own blends!
For this vegetable stew, we used a combination of some of our favorite spices that are inspired by Morocco:
- Cinnamon
- Turmeric
- Ground Ginger
- Cumin
- Coriander
- Allspice
We combine the spices with tomato paste. Then we let the mix cook for a few minutes before adding the rest of the ingredients for a rich broth that is deep in flavor.
Best Vegetables For Stew
You can use your favorite vegetables or whichever ones you have on hand. Just remember that the cooking time will vary, depending on which vegetables you're using.
For this stew, we used the following vegetables:
- Cauliflower: Save yourself time and just use a bag of frozen cauliflower. Of course, it's ok to use fresh cauliflower, but it will take longer to chop the florets.
- Sweet Potatoes: I think the sweet potatoes give it both color and a wonderful taste that adds sweetness to the spice blend. Substitute with white or red potatoes for a different flavor.
- Zucchini: Chop the zucchini evenly so that it cooks at the same rate.
- Squash: Use any type of squash. Yellow squash is the easiest to find all year long, but butternut will taste good too.
- Parsnip: If you don't have parsnip, you can substitute it with turnips, celery root ( celeriac) or fennel
- Japanese Eggplant: use it unpeeled, sliced in half lengthwise, and cut into ½ inch slices, you can also use any other eggplant you may have on hand.
Time-saving tip: Prepare the spice mix and wash, peel and cut the vegetables up to two days ahead
Serving Ideas
There are lots of ways you can serve this stew. I enjoy it in a bowl, just like it is. If you want a satisfying meal, serve this stew over rice, couscous, or quinoa.
Moroccan Vegetable Stew Tips
Follow these tips and you'll have an unbelievable vegetable stew that everyone will love.
Pick Your Preferred Flavor Profile
There are lots of ways to change this stew and make it taste completely different, just use different spice combinations.
Here are our 4 favorite ways to make vegetable stew.
- Moroccan, as shown in this vegetable stew recipe
- Indian inspired, try our homemade Garam Masala, instead of the featured Moroccan spices
- Thai flair like our 30-minutes ginger lemongrass braised vegetables
- Simple and Classic, such as our Hearty Vegetarian Stew with Chickpeas and Kale
- Any spice or herb blend you love. It is fun to play with your food!
Use Your Favorite Vegetables
Cut longer-cooking vegetables into smaller pieces and quick-cooking veggies in larger pieces. This way, they will all cook at the same rate.
Bring out the natural sweetness of the vegetables by adding butternut squash, pumpkin, or sweet potatoes. The sweeter the vegetables, the sweeter the stew will taste.
Time-saving tip: Prepare the spice mix and wash, peel and cut the vegetables up to two days ahead
Add A Natural Crunchy Texture
Top the vegetable stew with some crunch to contrast the vegetable's soft texture. Pick nuts, seeds, dried fruit, homemade pita croutons, or savory granola.
How To Store Vegetable Stew
This is one of those recipes that tastes even better the next day! Store leftover stew in the refrigerator in an airtight container. It will stay fresh in the refrigerator for up to 3 days.
The best way to reheat this vegetable stew is on the stovetop. It will really incorporate all the spices and help it to heat evenly too. Make sure to stir it every few minutes as you reheat.
More Easy Recipes to Try
- 7 Hearty Vegetarian Stews
- Vegetarian French Onion Soup
- Fennel and Chickpea Stew
- Lentil Soap
- Moroccan Harira Soup
- Ratatouille A Classic French Dish
- Fresh Cranberry Beans Stew
- 3 Bean & Sweet Potato Stew
- Braised Vegetable Stew with Ginger Lemongrass
Did you like our vegetable stew?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
PrintMoroccan Vegetable Stew
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
Not your everyday vegetable stew ! Our Moroccan inspired spice blend adds a punch of flavor to this super comforting veggie filled dish
Ingredients
- 2 tsp cinnamon
- 2 tsp turmeric
- 2 tsp salt (or to taste)
- 1 ½ tsp ground ginger
- 1 ½ tsp cumin
- 1 tsp coriander
- ½ tsp allspice
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 4 tbsp tomato paste
- 24oz frozen cauliflower, thawed
- 2 medium sweet potatoes, peeled and diced
- 1 large zucchini, cut into ½ inch slices
- 1 yellow squash, cut into ½ inch slices
- 1 large parsnip, chopped
- 1 large Japanese eggplant, unpeeled, sliced in half lengthwise, and cut into ½ inch slices
- 2-15.5oz cans of chickpeas, drained and rinsed. See Note 1 about making this vegetable stew on Passover
- 4 cups vegetable broth
- Optional toppings: dried cranberries, raisins, toasted almonds, pistachios, apricots, dates. cilantro, Harissa
Instructions
- Combine the cinnamon, turmeric, salt, ground ginger, cumin, coriander and allspice in a small bowl an mix well
- Heat the olive oil in a large deep skillet over medium heat. Add the spice mix and garlic and cook for about a minute, stirring constantly, until it forms a paste. Add the tomato paste and 2 tablespoons of water and continue cooking for 2 more minutes
- Add the vegetables, chickpeas, and broth and bring to a boil. Lower the heat to medium-low and continue cooking until the vegetables are tender about 45 minutes.
- Serve over couscous, rice, or quinoa, and add the desired toppings
Notes
- Â Not Sephardic and it's Passover? Â Just leave the chickpeas out!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 ½ cups
- Calories: 227
- Sugar: 9.5
- Sodium: 358
- Fat: 6.4
- Saturated Fat: 0.9
- Unsaturated Fat: 4.6
- Trans Fat: 0
- Carbohydrates: 29.2
- Fiber: 11.8
- Protein: 10
- Cholesterol: 0
This Moroccan Vegetable Stew Recipe was originally published in March 18, 2019. It has been updated with more useful information for you.
Michelle says
So excited to try this! Just stumbled upon the recipe and am gonna give it a try. Thank you ladies 🙂
Vicky & Ruth says
We are so glad you found us! Let us know how you like this Moroccan Vegetable Stew Recipes
Ellie says
Super good! Added some peanut butter at the end. It was even better for lunch the next day. A definite keeper.
Vicky & Ruth says
Thank you so much!
Preece says
Quick question. Can I use regular eggplant in place of Japanese eggplant?
Vicky & Ruth says
Yes, you may use regular eggplant. We like to use Japanese eggplant because is milder and had less seeds.
Paula Z says
How on earth did I miss this one the first time around? Doesn't matter, it is getting made pronto. Yum!
Robin says
Really delicious! I used a turnip instead of a parsnip, which gave it a deeper note, and served it with toasted almond slices and Craisins, left over from Christmas baking. Thank you for an excellent recipe!
Vicky and Ruth says
Thank you, Robin, happy to hear you enjoyed this stew.
Mildred Paparella says
Bored with food I'm so looking forward to making this stew.
Vicky and Ruth says
Great! Let us know what you think!
BL&C says
This was heavenly! Thanks for the awesome recipe!
Donna F. says
When I first mixed up the spices, I thought, "this is way too much". Turns out it was too little. I added a couple extra tablespoons of Ras El Hanout, and it was just about right, though I don't think another TBSP would hurt. Otherwise, straightforward and simple. I liked that it didn't mess up a lot of bowls! Makes a very large pot--I'm not sure a deep skillet or even a Dutch oven would hold it all. Great for leftovers, should freeze well.
Dana says
Can this freeze well? I’d like to make it for sukkot.
Vicky and Ruth says
We didn't try freezing our Moroccan stew, but it should be fine. We would probably undercook it a bit and finish cooking once defrosted. Let us know the results if you try it.
Marie Mir says
Beautiful flavoursome stew! So easy to prepare and cook, my son made it for us. We also threw in extra veggies out of the fridge. It was even better the next day as had developed more natural sweetness and flavour. Would highly recommend.
Vicky and Ruth says
Thank you so much!
Tracie says
Is there a way to remove the ads from the print feature? They cover the content and make it difficult to print or save the recipe as a PDF. When I X out of one I barely have time before another appears and it’s like whack-a-mole. I get that you have to make a living and ads on your site support that, but it would be super helpful if we could avoid them when we’re trying to print your recipes to save them. Thanks!
Vicky and Ruth says
Trying to get it fixed. Meanwhile, use the jump to recipe button and then print from the recipe card. it will print without adds.
Jan says
Could I use cauliflower rice, added at end or would it be too mushy? Thank you
Vicky and Ruth says
Using Cauliflower rice instead of cauliflower florets will thicken the stew, but I think I could work. There are enough veggies in the stew that the texture should be fine. if it gets too thick add some water or veggie broth. Enjoy!
Judy C says
Made this recipe tonight. Cooked it with the addition of a coarsely chopped leek, along with the spices, garlic, a bit more oil and the tomato paste. Was enjoyed by all, tremendously! The combination of spices made this dish very satisfying. I'm not a fan of allspice so I added more of the others. Will add it to my favorites!!
Vicky and Ruth says
Thank you for sharing how you made this recipe your own!
Tina says
Great recipe! Cooked this for dinner tonight after searching for something with Moroccan flavours . I didn’t have the exact same vegetables but similar, served it with couscous and a Moroccan flavoured chicken, was absolutely delicious! Will definitely make it again!
Vicky and Ruth says
YAY! happy that it was a success!
Emily says
This was definitely too much for one pot, and 45 minutes cooking completely dissolved the eggplant. The other thing I noticed was that in your instructions, you don't mention raising the temperature to bring the broth to a boil before lowering it to medium. Was that meant to be obvious, or deliberate? Thanks.
Vicky and Ruth says
We are sorry the recipe didn't work out for you. Thank you for pointing the cooking instruction miscommunication to us. We just fixed it. Our eggplant did not dissolve into the stew, but an easy solution is to cut the eggplant in larger pieces. Thank you so much for taking the time to leave us a comment.
Jonathan S says
I've made this twice, once as described, which was very good, and once as I chose to tweak it. My variation was to drop the cauliflower and sweet potatoes and add butternut squash and carrots, use chicken broth instead of vegetable, fresh ginger rather than powdered, and I added some sumac to the spices to give it a little more tanginess. I garnished with parsley, pine nuts and dates. Yum!
Vicky and Ruth says
Loving all your variations to the recipe. Thanks Jonathan!