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

Moroccan Vegetarian Stew Recipe

Read Reviews
4.5 19 17
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, West Hollywood, California
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 8 servings


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

Nutritional Facts

1-1/2 cups: 180 calories, 3g fat (0 saturated fat), 0 cholesterol, 174mg sodium, 36g carbohydrate (8g sugars, 9g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 vegetable.


  1. In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute.
  2. Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, squash and potatoes are almost tender, 15-20 minutes.
  3. Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes. Yield: 8 servings (3 quarts).
Originally published as Moroccan Vegetarian Stew in Taste of Home October/November 2010, p53

Reviews for Moroccan Vegetarian Stew

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Sapphire User ID: 9150504 265026
Reviewed Apr. 22, 2017

"Used diced canned tomatoes instead of plum tomatoes, but otherwise made as directed and it was very bland. I saved it during the last few minutes by mixing in some vegetable bullion and it really helped elevate the dish! Next time might mix in a tablespoon of tomato paste too. I served this with couscous."

Anne Oakes User ID: 2374099 233755
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."

umbyhype User ID: 6159944 193252
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!"

CountryBob User ID: 7532700 130937
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."

pfenery User ID: 707274 175755
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."

jlayne68 User ID: 296318 175753
Reviewed Dec. 16, 2012

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

sonyaword User ID: 1545582 112193
Reviewed Mar. 16, 2012

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

LAURIE0001 User ID: 5789405 189819
Reviewed Feb. 22, 2012

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

BethyS User ID: 84723 192065
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."

Ogress User ID: 5670630 193249
Reviewed Oct. 19, 2011

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

Loading Image