Moroccan Vegetable Stew

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 or do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

Moroccan Vegetable Stew

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★★★★★

4.8 from 4 reviews

• Author: Vicky Cohen and Ruth Fox
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

Not your everyday vegetable stew ! Our Moroccan inspired spice blend adds a punch of flavor to this super comforting veggie filled dish

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Combine the cinnamon, turmeric, salt, ground ginger, cumin, coriander and allspice in a small bowl an mix well
2. 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
3. Add the vegetables, chickpeas and broth and cook until the vegetables are tender, about 45 minutes
4. Serve over couscous, rice or quinoa and add the desired toppings

Notes

1.  Not Sephardic?  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

Keywords: vegetables, stew, vegan, gluten free, Moroccan, spices

This Moroccan Vegetable Stew Recipe was originally published in March 18, 2019. It has been updated with more useful information for you.