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.
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Moroccan 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 cook until the vegetables are tender, about 45 minutes
- Serve over couscous, rice or quinoa and add the desired toppings
Notes
- 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.
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!
Vicky and Ruth says
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.