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

Moroccan Vegetarian Stew Recipe

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4.5 18 16
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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
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 8 servings


  • 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 cup: 172 calories, 3g fat (trace saturated fat), 0mg cholesterol, 174mg sodium, 34g carbohydrate (8g sugars, 8g fiber), 5g protein Diabetic Exchanges:2 starch, 1 vegetabl


  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.
    Freeze option: Prepare soup as directed, reserving potatoes for later. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Transfer soup to a Dutch oven. Add potatoes; simmer until potatoes are tender, stirring occasionally and adding a little water if necessary.
    Yield: 8 servings (3 quarts).
Originally published as Moroccan Vegetarian Stew in Taste of Home October/November 2010, p53

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Reviewed Sep. 30, 2015

"Amazing. I left out some ingredients that I didn't have (butternut squash, zucchini, and coriander) and it still smelled and tasted amazing. Perfect for a rainy fall day."

Reviewed Nov. 5, 2014

"The only thing my son commented on it was that there was too much water and not enough stew. It was amazing to eat!"

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."

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."

Reviewed Dec. 16, 2012

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

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