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Moroccan Vegetarian Stew Recipe
Moroccan Vegetarian Stew Recipe photo by Taste of Home

Moroccan Vegetarian Stew Recipe

Publisher Photo
“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
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 8 servings

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

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.

Directions

  1. In a Dutch oven, saute onion in oil until tender. Add spices and salt; cook 1 minute longer.
  2. 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.
  3. Add zucchini and garbanzo beans; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until vegetables are tender. Yield: 8 servings (3 quarts).
Originally published as Moroccan Vegetarian Stew in Taste of Home October/November 2010, p53

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.

Reviews for Moroccan Vegetarian Stew

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 11, 2013

It's become one of my cold weather lunch staples; it's delicious, healthy, and filling. Ignore the negative reviews. I use half the cinnamon and vegetable broth instead of water and salt.

MY REVIEW
Reviewed Mar. 8, 2013

This did not look at all like the picture. The spices made it dark and very unappetizing. Threw it all out after the first taste.

MY REVIEW
Reviewed Dec. 16, 2012

Substituted veggie broth and served over couscous. It was great, inexpensive, and easy to make

MY REVIEW
Reviewed Mar. 16, 2012

Was alright, not worth the time to make again.

MY REVIEW
Reviewed Feb. 22, 2012

Very tasty!! Surprisingly good. I would just cut the cumin, coriander, cinnamon down next time. Loved the textures together!

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