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
– 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
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.
Photo by Julia Dags.