Moroccan Stew

Name: Moroccan Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1/4 cup water; 2 large onions chopped; 4 cloves garlic; 1 teaspoon cumin ground; 1 teaspoon turmeric; 1/2 teaspoon cinnamon; 1/2 teaspoon paprika; 2 each sweet potatoes, or yams diced; 2 each zucchini diced; 2 each yellow summer squash diced; 1 each carrots diced; 2 each tomatoes diced

Eats Now Editorial Team · Soups & Stews

Jump to Recipe

Moroccan Stew – a delicious recipe with water, onions, garlic, cumin ground, turmeric, cinnamon. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1/4 cup water
2 large onions chopped
4 cloves garlic
1 teaspoon cumin ground
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon paprika
2 each sweet potatoes, or yams diced
2 each zucchini diced
2 each yellow summer squash diced
1 each carrots diced
2 each tomatoes diced

1
Saute onions, garlic and spices in water or veggie broth.
2
Add sweet potatoes, zuccini summer squash and carrots.
3
Let stew.
4
Add water as necessary.
5
Add tomatoes, bell pepper and garbanzos.
6
Let stew.
7
Add raisins.
8
Cook until potatoes are mushy or done to your liking (about 30 minutes).
9
Serve over couscous or rice.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you for your rating!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup water, 2 large onions chopped, 4 cloves garlic, 1 teaspoon cumin ground, and more.

Yes, Moroccan Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Buffalo Beer Chili
Bak Ku Teh (Pork Rib Tea Soup) Recipe
Leek and Potato Soup
Best Hot Dish Recipe

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy