Podcast
Travel 
Vegan Recipes 
Moroccan Vegetable Stew
A hearty, fragrant, and vibrant Moroccan-inspired vegetable stew filled with sweet potatoes, zucchini, and chickpeas, infused with warm aromatic spices and a touch of sweetness from raisins.
Simple Tasty Recipes
Ingredients for 6 Servings
-
1/4 cup
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1 to 2 cups
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2
-
4
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1 teaspoon
-
1 teaspoon
-
1/2 teaspoon
-
1/4 to 1 teaspoon
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1/2 teaspoon
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2
-
2
-
2
-
1
-
2
-
1
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1 to 2 cans
-
1 cup
Time
Goes Great with
Method
- In a large pot or Dutch oven, heat the 1/4 cup of water or vegetable broth over medium heat.
- Add the chopped onions, mashed garlic, cumin, turmeric, cinnamon, cayenne, and paprika. Sauté until the onions are softened and the spices are fragrant.
- Add the diced sweet potatoes, zucchini, summer squash, and carrots to the pot. Stir to coat with the spices.
- Pour in enough water or broth to partially submerge the vegetables. Bring to a gentle simmer and let the vegetables begin to tenderize.
- Stir in the diced tomatoes, bell pepper, and drained garbanzo beans. Add more liquid if necessary to reach your desired stew consistency.
- Cover and continue to simmer until the sweet potatoes are tender, approximately 30 minutes.
- Stir in the raisins during the final few minutes of cooking to allow them to plump up.
- Serve hot over fluffy couscous or steamed rice.
Notes:
- Spice Level: Adjust the cayenne pepper based on your heat preference.
- Texture: If you prefer a thicker stew, mash a few pieces of the cooked sweet potato against the side of the pot to release natural starches.
- Serving Suggestion: Top with fresh cilantro or toasted slivered almonds for added texture and flavor.
- Meal Prep: This stew tastes even better the next day as the flavors continue to meld.
Goes Great with
15 mins
