Moroccan Vegetable Stew Recipe

Name: Moroccan Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 tablespoons olive oil; 3 cloves garlic, peeled and crushed with the side of a knife; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon cayenne; 1/4 teaspoon ground cinnamon; 5 cups vegetable or chicken broth; 4 carrots (12 oz. total), peeled and cut into 1/2-inch lengths; 2 1/2 cups diced peeled eggplant; 2 1/2 cups sliced (1/2 in. thick) zucchini; 2 cups cauliflower florets; 1 cup diced onion (about 5 oz.); 2 cans (14 1/2 oz. each) stewed tomatoes; 1 can (15 oz.) garbanzos, drained and rinsed; 3/4 cup dried currants; 1 cup chopped toasted almonds; 1/2 tablespoon kosher salt

Servings: persons

2 tablespoons olive oil
3 cloves garlic, peeled and crushed with the side of a knife
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/4 teaspoon ground cinnamon
5 cups vegetable or chicken broth
4 carrots (12 oz. total), peeled and cut into 1/2-inch lengths
2 1/2 cups diced peeled eggplant
2 1/2 cups sliced (1/2 in. thick) zucchini
2 cups cauliflower florets
1 cup diced onion (about 5 oz.)
2 cans (14 1/2 oz. each) stewed tomatoes
1 can (15 oz.) garbanzos, drained and rinsed
3/4 cup dried currants
1 cup chopped toasted almonds
1/2 tablespoon kosher salt

1
. Pour olive oil into a small frying pan over medium-low heat. Add garlic and spices and cook, stirring often until fragrant, 1 to 2 minutes, being careful not to scorch the garlic. Scrape the mixture into a slow-cooker (at least 5 qt.).
2
2. Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices), garbanzos, currants, almonds, and salt, and stir to combine.
3
3. Cover slow-cooker and cook on high until vegetables are tender to bite and flavors are blended, 8 to 9 hours.
4
4. Ladle about 3 cups of the vegetable mixture into a blender. Holding lid down with a towel and taking care to avoid steam, whirl until smooth. Return puree to slow-cooker and stir to blend. Ladle stew into a tureen or individual bowls.

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

No additional tips available.

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

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 cloves garlic, peeled and crushed with the side of a knife, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and more.

Yes, Moroccan 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 Vegetable Stew

How did you like this recipe?

Frequently Asked Questions