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: 1/4 cup olive oil; 2 cups chopped onions; 1/2 teaspoon salt; 2 garlic cloves, minced or pressed; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 1/2 teaspoon cayenne or red pepper flakes; 1/2 teaspoon paprika (sweet, hot, or smoked); 4 cups peeled and cubed sweet potatoes (1-inch cubes) (2 large, about 1 1/2, pounds); 1/2 cups water; One 15-ounce can diced tomatoes; 3 cups cubed eggplant (1/2-inch cubes) (one 5-pound whole eggplant); 1 cup seeded and chopped bell peppers (any color); 2 cups chopped zucchini or yellow squash; One 15-ounce can chickpeas, undrained (about 1 1/2 cups beans); Pinch of saffron; 1/2 cup currants or raisins; Two tablespoons fresh lemon juice

Servings: persons

1/4 cup olive oil
2 cups chopped onions
1/2 teaspoon salt
2 garlic cloves, minced or pressed
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon cayenne or red pepper flakes
1/2 teaspoon paprika (sweet, hot, or smoked)
4 cups peeled and cubed sweet potatoes (1-inch cubes) (2 large, about 1 1/2, pounds)
1/2 cups water
One 15-ounce can diced tomatoes
3 cups cubed eggplant (1/2-inch cubes) (one 5-pound whole eggplant)
1 cup seeded and chopped bell peppers (any color)
2 cups chopped zucchini or yellow squash
One 15-ounce can chickpeas, undrained (about 1 1/2 cups beans)
Pinch of saffron
1/2 cup currants or raisins
Two tablespoons fresh lemon juice

1
In a stew pot, warm the olive oil on medium-low heat.
2
Add the onions and salt, and cook, covered, for 5 minutes.
3
Stir in the garlic, turmeric, cinnamon, cayenne, and paprika, cover, and cook for 3 or 4 minutes.
4
Add the sweet potatoes, stir in the water, bring to a vigorous simmer, and cook for 5 minutes.
5
Add the tomatoes and eggplant, cover, and simmer for 10 minutes, stirring often.
6
Add the bell peppers, zucchini, chickpeas, saffron, and currants.
7
Cover and simmer, stirring often, until the sweet potatoes and eggplant are tender, about 15 minutes.
8
Stir in lemon juice to taste.

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 18 ingredients. The key ingredients include: 1/4 cup olive oil, 2 cups chopped onions, 1/2 teaspoon salt, 2 garlic cloves, minced or pressed, 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