Print Options

Back to Moroccan Vegetarian Stew >

Include these items:

Select reviews >

Taste of Home Logo

Moroccan Vegetarian Stew

 Moroccan Vegetarian Stew
“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
8 ServingsPrep: 20 min. Cook: 30 min.

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 garbanzo beans; return to a boil. Reduce heat;

2 of 2

Moroccan Vegetarian Stew (continued)

Directions (continued)

  • 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.