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: 2 tablespoons vegetable oil; 1 tablespoon butter; 2 onions, chopped; ¼ teaspoon cayenne pepper; 1 teaspoon coriander; 1 teaspoon cumin; 1 pinch cinnamon; 3 tablespoons minced fresh garlic (or to taste); 5 cups chicken broth (or use vegetable broth); 3 large carrots, peeled and sliced into about 1/2-inch; 3 cups eggplants, diced; 3 cups zucchini, sliced into about 1/2-inch; 2 cups cauliflower florets; 2 (14 ounce) cans stewed tomatoes, undrained; 1 (15 ounce) can garbanzo beans, drained and rinsed; 1 cup currants; 1 ¼ cups toasted almonds, chopped (more for topping); salt and black pepper

Servings: persons

2 tablespoons vegetable oil
1 tablespoon butter
2 onions, chopped
¼ teaspoon cayenne pepper
1 teaspoon coriander
1 teaspoon cumin
1 pinch cinnamon
3 tablespoons minced fresh garlic (or to taste)
5 cups chicken broth (or use vegetable broth)
3 large carrots, peeled and sliced into about 1/2-inch
3 cups eggplants, diced
3 cups zucchini, sliced into about 1/2-inch
2 cups cauliflower florets
2 (14 ounce) cans stewed tomatoes, undrained
1 (15 ounce) can garbanzo beans, drained and rinsed
1 cup currants
1 ¼ cups toasted almonds, chopped (more for topping)
salt and black pepper

1
In a Dutch oven melt butter with oil over medium heat; add in the onions, cayenne, coriander, cumin and pinch cinnamon; cook stirring for about 5 minutes, add in the garlic the last 2 minutes of cooking.
2
Add in broth, carrots, eggplant, zucchini, cauliflower and stewed tomatoes with juice, garbonzo beans, currants and almonds; stir and bring to a boil, reduce heat to medium-low and simmer for about 1 hour or until the veggies are tender to the bite (this might take more or less than 2 hours).
3
Season with salt and black pepper to taste.
4
Transfer about 3 cups of the mixture into a food processor and process until smooth (this can also be done carefully on a blender holding the lid down with a towel).
5
Return the puree back to the pot; stir to combine.
6
Ladle into bowls, then sprinkle with more almonds if desired.

1126

kcal

Calories

Fat

Carbs

114

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 18 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 tablespoon butter, 2 onions, chopped, ¼ teaspoon cayenne pepper, 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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