This vegetarian Moroccan Stew recipe is full of delicious flavors.
Moroccan Stew
This vegetarian stew gets its hearty base from plenty of sweet potatoes, tomatoes and chickpeas. Moroccan style spices + peanut butter, raisins and cilantro round it out. I think of this as a bowl of deliciousness that’s wonderful on cold, stormy nights. Moroccan Stew is also the perfect dinner to make for Meatless Mondays. It’s certainly filling enough to make everyone happy.
🛒Ingredients needed:
- olive oil
- onions and garlic
- celery and green pepper
- vegetable broth
- sweet potatoes
- canned chopped tomatoes
- canned chickpeas
- lemon juice
- fresh ginger
- cumin, curry powder, coriander, and chili powder
- salt and ground pepper
- raisins
- creamy peanut butter
- fresh cilantro
✏️How to make Moroccan Stew:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
- Heat olive oil in a large, nonstick saucepan over medium high heat. Add the onions, celery, green pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
- Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
- Stir in raisins, peanut butter and cilantro, mixing well. Simmer for 5 more minutes. Serve hot.
➡️Recipe Tips:
- Try to chop your veggies into uniform sizes so everything cooks evenly.
- We know some people are anti-raisins. If you happen to have one of those in your house, you can serve the raisins on the side. (Though they’re really best cooked with the stew.)
- If you are preparing this recipe as gluten-free, just be sure to use brands of chickpeas, vegetable broth and peanut butter that are known to be GF.
✔️What to serve with Moroccan Stew:
- Since this is a vegetarian stew, stick to vegetarian sides like a simple green salad.
- Warmed Naan for dunking and scooping goes wonderfully with this stew.
- If you want to serve wine with this Moroccan Stew, a young, fruity Riojas would pair nicely.
★How to Store:
Leftovers should be stored in the refrigerator for 2 to 3 days or in the freezer for up to 3 months.
❤️Why I love this recipe:
- Though I’m not vegetarian, sometimes it’s just nice to have a meal without meat.
- I love having leftovers for lunch the next day. This recipe makes enough that there are usually leftovers.
- I feel healthier after eating this stew. Maybe it’s time for a cookie!
More Vegetarian Recipes:
Moroccan Stew
This stew makes a delicious, flavorful vegetarian meal!
Ingredients
- 2 teaspoons olive oil
- 1 cup chopped onions
- ½ cup diced celery
- ½ cup chopped green bell pepper
- 1 medium garlic clove, minced
- 3 cups vegetable broth
- 3 cups peeled and cubed sweet potatoes
- One 14.5-ounce can chopped tomatoes, drained
- One 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon ground coriander seed
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup golden raisins
- 2 tablespoons creamy peanut butter
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat olive oil in a large, nonstick saucepan over medium high heat. Add the onions, celery, green pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
- Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
- Stir in raisins, peanut butter and cilantro, mixing well. Simmer for 5 more minutes. Serve hot.
Notes
- If you are preparing this recipe as gluten-free, just be sure to use brands of chickpeas, vegetable broth and peanut butter that are known to be GF.
Nutrition
Serving: 1serving, Calories: 318kcal, Carbohydrates: 58g, Protein: 11g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 870mg, Potassium: 922mg, Fiber: 11g, Sugar: 17g, Vitamin A: 17332IU, Vitamin C: 24mg, Calcium: 118mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
It was more a broth soup not a stew, followed instructions to the letter. Only difference was I added cinnamon to enhance the Moroccan flavor. Did I miss something?
I don’t think so– it’s a pretty brothy sauce. Did yours look similar to the photos?