Moroccan Style Vegetable Stew Recipe

Archana Doshi

March 28, 2022

1433 Ratings

Time:Prep: 20 M|Cook: 35 M|Total: 55 M

Makes:3 Servings

Meal:Appetizer

Cuisine:African

Moroccan Style Vegetable Stew Recipe is a perfect vegetarian entree suitable for one of those cold evening, served with steamed saffron pilaf, is truly delectable.

The stew, without coconut milk, but used some cream and a fine blend of spices and vegetables like potatoes, carrots, butternut squash/pumpkin, or any combination of the different squashes.

Serve Moroccan Style Vegetable Stew Recipe hot over a bed of saffron pilaf or couscous.

Try more of our Moroccan cuisine-

Moroccan Style Vegetable Stew Recipe is a perfect vegetarian entree suitable for one of those cold evening, served with steamed saffron pilaf, is truly delectable.

The stew, without coconut milk, but used some cream and a fine blend of spices and vegetables like potatoes, carrots, butternut squash/pumpkin, or any combination of the different squashes.

Serve Moroccan Style Vegetable Stew Recipe hot over a bed of saffron pilaf or couscous.

Try more of our Moroccan cuisine-

Ingredients

2 Extra Virgin Olive Oil

1/2 Onions, finely chopped

1 Garlic, finely chopped

2 Vegetable stock, or water

1/2 Fresh cream

1 Cumin powder (Jeera)

1 Red Chilli powder

1/4 Cloves (Laung), ground

1 Cardamom Powder (Elaichi)

3/4 Cinnamon Powder (Dalchini), ground

1/2 Potatoes (Aloo), boiled and cubed

1/4 Kaddu (Parangikai/ Pumpkin), cubed

1/4 Carrots (Gajjar), cubed or sliced

1/4 Kabuli Chana (White Chickpeas), soaked overnight & cooked

1/3 Black olives, pitted and halved

3 Lemon juice

1/4 Coriander (Dhania) Leaves, or parsley, chopped finely

Salt, to taste

Instructions for Moroccan Style Vegetable Stew Recipe

To prepare Moroccan-Style Vegetable Stew Recipe, heat the oil in a large saucepan over medium heat.

Add the onion and the garlic, stirring until it gets tender and golden brown.

Add the water or the stock, chili powder, cumin, cloves, cinnamon, cardamom, and salt. Allow it to boil for a few minutes till everything combines.

Add the cream, potatoes, pumpkin/squash, carrots and chickpeas.

Simmer covered for another 5 -10 minutes until the vegetables are tender and you start to feel the flavors emanating from the stew.

Stir in the lemon juice after switching off heat, adorn the soup with parsley and serve Moroccan-Style Vegetable Stew Recipe hot with saffron pilaf or couscous.