I love stews! It's one of my go-to meals especially when I'm all out of ideas and short on time. Here's one of my staple recipes 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, pasta, for making hummus in an instant.
This is a really substantial stew - an abundance of vegetables in a flavorful 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, it's superb the next day. So if you have any leftovers, I guarantee a fantastic lunch!
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this Moroccan vegetable stew as much as we do!
📖 Recipe
Moroccan Vegetable Stew
Ingredients
- 1 tbsp Vegetable oil
- 1 Onion, large Sliced thin
- 3-4 Garlic cloves Sliced thin
- 6-8 Tomatoes Pureed
- 2 tsp Coriander powder
- 2 tsp Cumin powder
- 1 tsp cinnamon powder
- 1/2 tsp Red Chilli powder Add less or more according to your preference
- Salt & coarsely ground black pepper to taste
- 1 Potato/ Sweet potato, large Cut into small chunks
- 1/2 cup Pumpkin Cut into small chunks
- 1/2 cup Mushrooms Quartered
- 1 Red pepper Cut into chunks
- 1 Yellow pepper Cut into chunks
- 1/2 cup Zuccchini Cut into chunks
- 1 cup Chickpeas, cooked
- 2 tsp Fresh lemon juice
- Cilantro/ parsley For garnish
Instructions
- 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 2 cups of water. Cover and cook until they are softened.
- Now add all the other vegetables - mushrooms, bell peppers, zucchini, and chickpeas. You may need to add some more water if it's 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!
Shalini Kapur says
So hearty and easy, will make again! Thanks for nice dinner recipe
Natasha Minocha says
I'm so glad to hear that you liked it Shalini!
Deepika|TheLoveOfCakes says
I love stews..There is something so warm and delicious about them! I love them with red rice for lunch! This sounds lovely and delightful! Would love to try this over the weekend!
natashaminocha says
Thanks Deepika! This is a really good one.And you can use any veggie combination you like. Do let me know if you do try this!:)
xoxo