Moroccan Vegetable Stew Served with Red Rice, Sauteed Spinach, Stirfried Carrots & Peas
I love stews! Its one of my go to meals especially when I’m all out of ideas and short on time (the struggle is real guys!!).
Here’s one of my staple recipe from my catering days…always a success with my clients and us, of course. Bringing to you my vegan, healthy Moroccan Vegetable Stew!
Now I don’t claim it to be an authentic recipe, but this is my version adapted from BBC Good Food. Don’t worry about the long list of ingredients here. It’s a no fuss deal as you can work around the vegetables you have on hand and the spices are all our spice box regulars. The one thing I make sure that’s available for this vegetable stew is chickpeas. I usually have a box of cooked ones in my freezer at all times. It’s so helpful when you want to add protein and fiber to any of your dishes – soups, pulao, salads,curries, pastas, for making hummus in an instant. It really is worth the effort to boil some extra whenever you’re making a chana dish.
This is a really substantial stew – abundance of vegetables in a flavourful, gently spiced tomato based curry. Rich in protein, complex carbohydrates, fiber and vitamins. You can serve this as is or with rice, couscous, quinoa, millets or with just a hunk of good bread to mop up all the delicious curry! My son loves it with paranthas too 🙂
It’s a wonderful, healthy, robust everyday meal. As with most curries/stews, its superb the next day. So if you have any leftovers, I guarantee a fantastic lunch!
Hope you enjoy this Moroccan Vegetable Stew as much as we do. I’d love to hear from you. Do leave a comment below and share a picture on INSTAGRAM using the hashtag #tashasartisanfoods !
1/2tspRed Chilli powderAdd less or more according to your preference
Salt & coarsely ground black pepper to taste
1Potato/ Sweet potato, largeCut into small chunks
1/2cupPumpkinCut into small chunks
1Red pepperCut into chunks
1Yellow pepperCut into chunks
1/2cupZuccchiniCut into chunks
Cilantro/ parsleyFor garnish
Heat oil in a large saucepan, add the onions and garlic. Cook for a couple minutes. Add all the spices - coriander, cumin, cinnamon, red chilli powder, salt and pepper. Cook for another couple minutes.
Add the pureed tomatoes and let it all simmer together for 8-10 minutes. Add the potatoes/ sweet potatoes and pumpkin. Add about 500 ml water. Cover and cook until they are softened.
Now add all the other vegetables - mushrooms, bell peppers, zucchini and the chickpeas. You may need to add some more water if its looking too dry. Cover and cook for another 5-6 minutes. Taste and adjust for seasoning. Finish off with some lemon juice and a handful of parsley or cilantro. Serve warm!