Go Back

Moroccan Vegetable Stew

5 from 2 votes
I made a great Moroccan Vegetable Stew recipe. This recipe is a true flavor explosion!
Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Servings: 8 Servings
Course: Side Dish
Cuisine: Moroccan
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon ras el hanout
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 3 cups vegetable or chicken broth
  • 1 14.5-ounce can diced tomatoes, undrained
  • 2 medium sweet potatoes peeled and chopped
  • 2 medium zucchini chopped
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1/2 cup dried apricots chopped
  • 1/4 cup honey
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish

Equipment

  • large pot or Dutch oven (6 quarts or larger)
  • Cutting board
  • Sharp knife
  • Stirring spoon

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic and ginger and cook for another minute.
  4. Add the ras el hanout, cumin, coriander, cinnamon, turmeric, paprika, and cayenne pepper, and cook for another minute, stirring constantly.
  5. Add the broth, diced tomatoes (with juices), sweet potatoes, zucchini, chickpeas, dried apricots, and honey.
  6. Bring the stew to a boil, then reduce the heat and simmer for 30-40 minutes, or until the vegetables are tender.
  7. Season with salt and pepper to taste.
  8. Serve the stew in bowls, garnished with fresh cilantro leaves.

Notes

Tips and Tricks

Cut all the vegetables into similar-sized pieces to ensure even cooking.
To save time, you can use canned chickpeas instead of cooking them from scratch.
If you don't have fresh ginger, you can use ground ginger instead.
You can prepare the spices and herbs in advance and store them in a small bowl, so you have everything ready when it's time to cook.