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Moroccan Vegetarian Stew Recipe

Moroccan Vegetarian Stew Recipe

“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. YIELD: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


  • 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).

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

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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"

Reviewed Mar. 16, 2012

"Was alright, not worth the time to make again."

Reviewed Feb. 22, 2012

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

Reviewed Nov. 5, 2011

"the first day I made the stew it was good but the next day after letting the flavors mix it was so delicious. I really like this fragrant and tasty stew."

Reviewed Oct. 19, 2011

"Haven't tried it yet. Just copying the recipe because it sounds very good."

Reviewed Oct. 15, 2011

"I made this without the tomatoes first, was good but would not have made it again. The second night I put the tomatoes in it (green pepper, celery and onion diced) which made the dish out of this tasty will definitely make it again!!"

Reviewed Mar. 30, 2011

"Excelleent dish. I substitued the water with chichen broth and cut the cayenne pepper in half. It cut the heat a bit without affecting the flavor. Will make again."

Reviewed Mar. 21, 2011

"I made this for a church potluck as we have several vegetarians who attend our church, and they loved it. I thought it was very good as is, but liked the suggestion about substituting the vegetable broth for the water. I'll try that next time."

Reviewed Dec. 19, 2010

"Sooooo good on a cold, winter day. I added sweet potatoes-- it seemed essential. Canned diced tomatoes worked fine."

Reviewed Nov. 8, 2010

"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 Nov. 1, 2010

"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 Oct. 8, 2010

"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 Oct. 1, 2010

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

Reviewed Sep. 26, 2010

"My husband and I were both skeptical of how this would taste when reading the 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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