Moroccan Vegetable Stew

Total Time

Prep: 20 min. Cook: 30 min.


8 servings (3 quarts)

Updated: Jun. 30, 2023
This fragrant, spicy vegetable stew can be served over couscous or with warm pita bread. Try topping the Moroccan dish with a dollop of yogurt or sour cream to cool it down. —Sonya Labbe, West Hollywood, California


  • 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
  • 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
  • 3 cups water
  • 2 small zucchini, cut into 1-inch cubes
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained


  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, until 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.
Vegetable Stew Tips

What other vegetables can you put in vegetable stew?

Classic stew recipes are really versatile, which makes mixing and matching ingredients easy to do. Add vegetables that take longer to cook toward the beginning of the recipe along with the squash and potatoes. Consider adding rutabaga, turnips or parsnips. Add tender veggies, such as green beans, corn or summer squash, during the last 5-10 minutes. Follow this guide to find out which veggies are in season at different times of the year.

What can you serve with vegetable stew?

Serve this vegetable stew over plain or seasoned couscous. It also pairs well with toasted pita bread, warm flatbread or whole grain crackers.

How should you store leftovers of vegetable stew?

Store leftover vegetable stew in an airtight container in the fridge for 2-3 days or in the freezer for up to 3 months. Thaw overnight, then reheat in a saucepan over low heat. Or microwave it, adding more broth if necessary.

Peggy Woodward, Taste of Home Senior Food Editor

Nutrition 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.