Veggie-Packed Moroccan Stew

When it’s cold and drizzly out, like it’s been for most of this week, all I want to eat are soups and stews. Many of my soup recipes are meat-based,  but Anel and I are trying to eat plant-based dinners at least 3x/week so I’ve been on the hunt for a vegan soup that is both hearty and full of flavor. This stew isn’t exactly soup (I served it over rice), but it is warming and filling in the same way.

I got the recipe from a local chef, Jessie, who I met recently through a friend. She made me a batch of this two weeks ago and it was delightful so I asked for the recipe to re-create it for myself. Anel and I enjoyed it for two days in a row over rice. It’s packed with veggies from zucchini to sweet potato to carrots (Jessie also used bell peppers but I cut them below because cooked peppers aren’t usually my jam).

We like it because it’s different than our usual flavors. Don’t be intimidated by the long list of spices! You probably have most of them in your spice rack already. While it does take an hour to cook, after you get everything in the pot, it’s not actually that much work. I think it would do really well in a slow cooker too.

Moroccan Stew Recipe

Serves 4

Ingredients:
– 1/2, yellow onion, diced
– 3 cloves garlic, minced
– 1 medium sweet potato, peeled and diced
– 1 can of chickpeas, drained and rinsed
– 1 zucchini, diced
– 1 large carrot, peeled and diced
– 1 can, diced tomatoes
– 2 tblspns, coconut milk
– 6 cups, veggie broth (if you don’t care if it’s vegan, you can use chicken broth here)
– 1 tblspn, turmeric
– 1 tblspn, garlic powder
– 1 tblspn, oregano
– 1 tblspn, thyme
– 1 tblspn, cumin
– 1 tblspn, paprika
– 1 tblspn, cinnamon
– 1 tblspn, ground ginger
– 1/2 tspn, ground nutmeg
– Salt and black pepper to taste

Directions:
1. Sautée onions in olive oil until they’re translucent, about 5 minutes.
2. Stir in the sweet potatoes and allow them to soften for 5 minutes.
3. Add carrots and give the mix another stir after 5 more minutes.
4. Add 2 cups of broth and the diced tomatoes.
5. Stir and simmer for a few minutes, then add all of the spices, remaining broth, the milk, and chickpeas.
6. Cover the pot and simmer on medium-low heat for 30 minutes, stirring occasionally.
7. Add the zucchini and simmer, covered, for another 20 minutes.
8. Taste the stew and add more spices or salt depending on what you like.
9. Serve over rice.
10. Enjoy!

Photo by Julia Dags.

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  1. Rachel said:

    3 heads of garlic or 3 cloves of garlic?

    2.7.20 · Reply
    • Julia said:

      OMG cloves! Can you imagine 3 heads 🙂 Fixed the typo, thank you!

      2.7.20 · Reply
  2. Rachel said:

    This sounds delicious. Do you use canned coconut milk (if so, any ideas what to do with the leftovers/how long it keeps in the fridge) or do you use a coconut milk beverage like califia or whatever?

    2.7.20 · Reply
    • Julia said:

      So when Jessie made it for me, she actually used almond milk but I thought that canned coconut milk would make it thicker/creamier which it did! You could do either though. If you do use canned coconut milk, you can use the extra for chia pudding. This is the recipe I use: https://choosingchia.com/coconut-chia-pudding/

      2.7.20 · Reply
  3. Libby said:

    This sounds SO yummy! I am pretty sure I have had something very similar that I did make in the slow cooker! I am definitely going to make this for a cozy meal prep next week! Love that it is veg and GF!! I might try to add something to make it a little spicy!

    xx Libby

    2.10.20 · Reply
  4. Tamara said:

    Made this recipe over the weekend – so flavorful! Even the 10 year old loved it! Thank you!

    2.10.20 · Reply
  5. Shar said:

    I’m so glad this stew doesn’t require a food processor/blender!

    2.14.20 · Reply