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Moroccan Vegetarian Stew Recipe

Moroccan Vegetarian Stew Recipe photo by Taste of Home

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“This fragrant, spicy stew can also be served over couscous or with warm pita bread. Try topping it with a dollop of yogurt or sour cream to cool it down.” —Sonya Labbe, Santa Monica, California

This recipe is:

Diabetic Friendly

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Moroccan Vegetarian Stew Recipe

Prep: 20 min. Cook: 30 min.

Yield: 8 Servings

20 30 50

Ingredients

1 large onion, chopped
1 tablespoon olive oil
2 teaspoons ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1/4 teaspoon salt
3 cups water
1 small butternut squash, peeled and cubed
2 medium potatoes, peeled and cubed
4 medium carrots, sliced
3 plum tomatoes, chopped
2 small zucchini, cut into 1-inch pieces
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Directions

In a Dutch oven, saute onion in oil until tender. Add spices and salt; cook 1 minute longer.
Stir in the water, squash, potatoes, carrots and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes and squash are almost tender.
Add zucchini and chickpeas; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until vegetables are tender. Yield: 8 servings (3 quarts).

Nutritional Facts 1-1/2 cups equals 172 calories, 3 g fat (trace saturated fat), 0 cholesterol, 174 mg sodium, 34 g carbohydrate, 8 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 vegetable.

Originally published as Moroccan Vegetarian Stew in Taste of Home October/November 2010, p53

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Moroccan Vegetarian Stew

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Reviewed on Nov. 08, 2010 by bethanyandtim

We liked the flavor of this soup, but no one really liked the texture. Needless to say, we ended up with lots of leftovers. The next day I pureed the leftovers and added enough water to get it to a consistency we liked, then reheated. Much better!!!

Reviewed on Nov. 01, 2010 by healthgirl

After reading previous reviews, I decided to cut the spice amounts in half which was perfect. Also substituted 3 1/2 cups vegetable broth for the 3 cups of water. Smells and tastes heavenly!

Reviewed on Oct. 08, 2010 by Melissa.Sagendorph

This was SO good. Very spicy, but worth the heat. We garnished with fat free sour cream and some fresh cilantro. I substituted chicken stock for the water, and next time would add some chicken for protein. Definitely will make it again. Might cut back on the cayenne a little next time, and add a bit more salt.

Reviewed on Oct. 01, 2010 by banslug001

Wonderful way to use up some Fall veggies. Do NOT substitute anything for the coriander in this soup...it is such a different and unique taste, and when blended with the cinnamon and other spices, it's just incredible!!!

Reviewed on Sep. 26, 2010 by mainedreamer

My husband and I were both skeptical of how this would taste when reading the ingredients...it was wonderful. I made a few changes, I used chicken broth rather than water, added one diced chicken breast which I sauteed with the onion, added 1/4 tsp ground garlic, and increased the cumin by about 1/4 tsp. I will make this again and might even leave out the chicken next time!

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