Not your everyday vegetable stew! Our Moroccan-inspired spice blend adds a punch of flavor to this super comforting veggie-filled dish. Warm-up this winter or anytime with our flavorful comforting mouth-satisfying Stew.
Moroccan Vegetable Stew
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; cinnamon, turmeric, ground ginger, cumin, coriander, and 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.
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.
Serve this stew over rice, couscous, or quinoa for a complete, satisfying meal on a cold weekday night.
Time-saving tip: Prepare the spice mix and wash, peel and cut the vegetables up to two days ahead
Tips on how to make an awesome vegetable stew
- Pick your preferred flavor profile:
- 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
- Any spice or herb blend you love. It is fun to play with your food!
- Pick your favorite vegetables. Cut longer cooking vegetables in smaller pieces and quick-cooking veggies in larger pieces
- Bring out the natural sweetness of the vegetables by adding butternut squash, pumpkin or sweet potatoes
- 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.
- 7 Hearty Vegetarian Stews
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- Braised Vegetable Stew with Ginger Lemongrass
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Moroccan Vegetable Stew
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
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 - Not Sephardic? Just leave the chickpeas out!
- 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 cook until the vegetables are tender, about 45 minutes
- Serve over couscous, rice or quinoa and add the desired toppings
- Category: Entree
- Method: Stovetop
- Cuisine: Vegan / 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
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.