Moroccan-Style Vegetable Stew Recipe

Name: Moroccan-Style Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil; 2 large onions, chopped; 2 medium potatoes, scrubbed and cut into 3/4-inch chunks; 2 heaping cups sugar pumpkin or butternut squash, peeled and cut into 3/4-inch chunks (see Note); 2 large carrots, peeled and coarsely chopped; One 16-ounce can salt-free diced tomatoes, undrained; 2 teaspoons ground cumin; 1/2 teaspoon turmeric; One 16-ounce can chickpeas, drained and rinsed; Salt and freshly ground pepper to taste; 2 cups water; 1 cup raw couscous, preferably whole-grain; 1/4 to 1/2 cup minced fresh parsley, to taste

Servings: persons

1 1/2 tablespoons olive oil
2 large onions, chopped
2 medium potatoes, scrubbed and cut into 3/4-inch chunks
2 heaping cups sugar pumpkin or butternut squash, peeled and cut into 3/4-inch chunks (see Note)
2 large carrots, peeled and coarsely chopped
One 16-ounce can salt-free diced tomatoes, undrained
2 teaspoons ground cumin
1/2 teaspoon turmeric
One 16-ounce can chickpeas, drained and rinsed
Salt and freshly ground pepper to taste
2 cups water
1 cup raw couscous, preferably whole-grain
1/4 to 1/2 cup minced fresh parsley, to taste

1
Heat the oil in a soup pot.
2
Add the onions and saute over medium heat until golden.
3
Add the potatoes, pumpkin or squash, carrots, tomatoes, cumin, and turmeric.
4
Add enough water to cover all but about 1/2 inch of the vegetables.
5
Bring to a rapid simmer, then lower the heat.
6
Cover and simmer gently for 35 to 40 minutes, or until the vegetables are tender.
7
Stir in the chickpeas, then season with salt and pepper.
8
Simmer over very low heat for 10 to 15 minutes longer.
9
Meanwhile, bring the water to a boil in a small saucepan.
10
Stir in the couscous, cover, and remove from the heat.
11
Let stand for 10 minutes, then fluff with a fork.
12
To serve the stew, place a small amount of the couscous in each soup bowl, then ladle some stew over it and sprinkle with parsley.
13
Serve at once.
14
Per serving:
15
Calories: 300
16
Total fat: 5g
17
Protein: 10g
18
Fiber: 10g
19
Carbohydrate: 55g
20
Cholesterol: 0mg
21
Sodium: 130mg

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, 2 large onions, chopped, 2 medium potatoes, scrubbed and cut into 3/4-inch chunks, 2 heaping cups sugar pumpkin or butternut squash, peeled and cut into 3/4-inch chunks (see Note), and more.

Yes, Moroccan-Style Vegetable 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.

Moroccan-Style Vegetable Stew

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