Chock-full of healthy, filling produce, this vegetable stew is a warm and savory weeknight meal that just as easily works in a grab-and-go travel mug for a weekday lunch. It can feed a crowd or satisfy in smaller servings, with plenty left to freeze and enjoy as no-fuss leftovers over the next few days.
Ingredients for Vegetable Stew  
- Onion: The onion is an aromatic, infusing the broth with flavor.
- Cumin: The first of five spices in this stew, cumin adds an earthy herbal taste to the stew.
- Cinnamon: The stew broth is warmly spiced thanks in part to ground cinnamon, which brings out the natural savory flavor of the stew’s vegetable medley.
- Coriander: Ground coriander seed adds a nutty warmth to the stew broth.
- Allspice: With notes of black pepper, cinnamon, cloves and nutmeg, allspice amps up the warm spicy flavor of this stew. If you thought allspice was just for holiday baking, think again. Allspice is a versatile and powerful flavor enhancer you can add to all sorts of dishes, from chutney to meatballs.
- Cayenne pepper: The hottest of all chili peppers, cayenne pepper is used in this dish to both tone down the sweetness of the warming spices and add a smoky kick to the broth.
- Butternut squash: In this recipe, butternut squash adds heft and texture to the stew, along with its trademark savory and sweet flavor.
- Potatoes: Potatoes help thicken the stew sauce, thanks to their starch. They also absorb the flavors of the broth and help make the dish more filling.
- Carrots: Like onions, carrots are a flavorful aromatic that help give the broth both depth and a delicious texture.
- Plum tomatoes: The plum tomato is a less sweet variety, and one ideally suited for stew-like sauces, thanks to its lower water content.
- Zucchini: Zucchini is one of the highest water content vegetables, at about 95% water. It adds both a vibrant green color to the dish and additional moisture as it cooks down.
- Garbanzo beans or chickpeas: Loaded with garbanzo beans, this stew packs a powerful protein punch. Along with the potatoes in this dish, chickpeas add a creaminess to the stew. Drain and rinse them before adding them in.
Directions
Step 1: Saute and season the onions
In a 6-quart stockpot, heat the oil over medium-high heat. Saute the onions until they’re tender. Next, add the cumin, cinnamon, coriander and allspice. Cook and stir this mixture for one minute.
Step 2: Prepare the stew
Stir in the squash, potatoes, carrots, tomatoes and water. Bring these ingredients to a boil. Reduce the heat and simmer the stew, uncovered, until both the squash and potatoes are almost tender, 15 to 20 minutes.
Step 3: Add the final ingredients and simmer
Add the zucchini and beans, and bring the stew to a boil again. Reduce the heat, then simmer, uncovered, until the vegetables are tender, five to eight minutes.
Vegetable Stew Variations
- Substitute veggies: The Moroccan inspiration in this stew comes from both the inclusion of chickpeas and the warm spices that create such a savory broth. You don’t have to feel restricted to the list of vegetables above. Cauliflower and sweet potato are two additional possibilities. Turnips and rutabaga are also good options, though you’ll want to add them earlier in the cooking process versus more tender veggies like green beans or corn, which only need to be added in the last 5 to 10 minutes of the simmering process.
- Serve it over couscous: For authentic Moroccan flair, serve the stew over a bed of couscous with a fresh loaf of Khobz (Moraccan bread). If fresh bread isn’t on the menu, store-bought and oven-warmed pita bread is a great option.
- Amp up the spice: Try adding curry powder, freshly grated ginger or dried turmeric. Any (or all) of these spices complement the flavor of garbanzo beans well and add depth to the warming spice flavor of this vegetarian stew. Freshly grated cardamom can also be added for a peppery kick.
How to Store Vegetable Stew
Refrigerate leftover vegetable stew in an airtight container and enjoy it for up to three days. This recipe also freezes well and can be stored in the freezer for up to three months. Before freezing, allow the stew to cool down and then portion it into either single-serve freezer-safe containers (saving room for expansion near the top) or into quart- or gallon-size freezer bags. When you’re ready to enjoy it, simply thaw the veggie stew in the fridge overnight and then warm it on the stovetop.
Can you make vegetable stew ahead of time?
This vegetable stew recipe can be made up to one day in advance. While it’s delicious when made fresh, the warming spices make for an even more flavorful broth when prepared the day before.
Vegetable Stew Tips
What is the difference between a tagine and a stew?
The difference is primarily in the cooking vessel. A traditional tagine is a small cooking pot (usually clay or ceramic) with a cone-shaped lid. As a piece of cookware, it is commonly used in parts of north Africa, including Morocco. Tagine also refers to the stew cooked within this dish, known for its richly spiced broth and slow-simmered vegetables. Some tagine recipes call for sweet fruits as well, like apricots.
Where did Moroccan stew come from?
Of Berber origins, the vegetable stew has become a staple in Moroccan cooking. This recipe is a cross between a harira and a tagine; since it’s vegetarian, however, our recipe is made without any added meat or fish.
What herbs are used in Moroccan cooking?
Some of the most commonly used spices in Moroccan cuisine include cinnamon, cumin, cayenne pepper and coriander, as in this vegetarian stew recipe. In addition, ginger, turmeric and black pepper are mainstay spices in many popular Moroccan dishes.
