Moroccan Vegetable Stew

2 Reviews
Published Dec 10, 2018 ∙ Kristina Stosek

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This Moroccan Vegetable Stew is all about nutritious and delicious food. This plant-based dish brings flavors of fresh rainbow vegetables perfectly cooked with exotic Moroccan spices in a light broth. This recipe is a classic, naturally gluten-free vegan Moroccan stew dish.

moroccan vegan stew with rice in a bowl

Quick and Delicious: Moroccan Vegetable Stew

This vegetable stew is prepared in a tagine in under 30 minutes using a mix of fresh veggies and various spices. In Moroccan cuisine, the tagine, a circular clay dish with a wide, shallow bottom and a rounded cone lid is a well known dish used for cooking. Tagine is used to cook main meals with meat, vegetables, and minimal liquid, infusing dishes with authentic rich Moroccan flavors.

Swapping the Traditional: From Tagine to Skillet

For this vegetarian take, I swapped the traditional tagine for a large skillet, added a touch more broth, and introduced sweet dates to complement the exotic spices like coriander, turmeric, cinnamon, ginger, and cardamom, giving the stew its Moroccan essence.

Some of our favorite gluten-free Moroccan recipes are:

Moroccan Chicken Rice Dinner

Moroccan Chickpea Rice Salad

Moroccan-Style Baked Lamb Casserole

Moroccan-Style Yogurt Cake – Grain Free

Moroccan Beef and Lentil Soup

Optional Heat: Adding Hot Chili Peppers

I also included hot chili peppers in this vegetarian stew for a kick of heat, but it’s entirely optional, so feel free to skip it if you prefer milder flavors.

featuring various vegetables in a Moroccan stew in a bowl

Lighter Version: Choosing Green Beans Over Chickpeas

While Moroccan cuisine often features chickpeas, I opted for green beans to keep the dish lighter, though you can add chickpeas if you like.

Personalize Your Stew: Adding Typical Moroccan Vegetables

Typical Moroccan vegetables like artichokes, parsnips, eggplant, and Moroccan gourd are welcome additions to this stew, allowing you to personalize it with your favorites.

Texture Matters: Cooking Techniques

To maintain a crisp texture, I briefly cooked the vegetables, but if you prefer them softer, simmer the stew a bit longer. The blend of spices and the sweetness from the dates truly elevate this Moroccan-inspired dish.

Delicious: Transforming Fresh Vegetables

You will find this stew addictively delicious, transforming fresh vegetables and various spices into a plant-based Moroccan delicacy cooked in a vegetable or light mushroom broth.

serving Moroccan vegetable stew with rice and lemon wedge

Serving Suggestions: Accompanying Your Stew

Pair this vegetable stew with 5 Spice Rice With Raisins, and garnish with fresh herbs like mint or parsley. Alternatively, serve it with Gluten Free Pull-Apart Soft Rolls to soak up the flavorful juices, just as they do in Morocco. Prepare to savor every dip of bread into the rich and flavorful sauce. Enjoy!

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Moroccan Vegetable Stew

2 reviews
Published Dec 10, 2018 · Kristina Stosek
Prep Time:
10 min
Cooking Time:
25 min
Serves:
4

Ingredients

3 Tbsp. Extra virgin olive oil or coconut oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 Tbsp. Minced ginger
2 tsp. GF ground coriander
2 tsp. GF ground cumin
1 tsp. GF ground turmeric
1 tsp. GF ground cinnamon
1/2 tsp. GF ground cardamom
1 x (12-oz) can crushed pure tomatoes
6 pitted dates, roughly chopped
3 cups GF vegetable broth or mushroom broth
2 medium carrots, diced
1 red or orange bell pepper, cut into bite-size pieces
1 medium sweet potato, peel and cut into small cubes
1/2 lb. green beans, cut into 2-inch long pieces
1 small chili pepper (optional)
Sea salt and GF black pepper to taste
2 cups peeled, cubed butternut squash
1 medium zucchini, halved lengthwise, seeds removed and cut into bite size pieces
For serving; fresh herbs and lemon zest

Instructions

  1. In a large skillet or a large pot sauté onions in olive oil until soft. About 5 minutes
  2. Stir in garlic, ginger, coriander, cumin, turmeric, cinnamon and cardamom until fragrant, about 1 minute
  3. Stir in tomatoes and dates until combined. Add broth, carrots, sweet potato, green beans and chili pepper. Season with salt and pepper, cover and simmer over medium-low heat for 10 minutes
  4. Stir in butternut squash and zucchini. Cover and cook until butternut squash is tender but not mushy, about 7 minutes. Taste and adjust seasoning if needed.
  5. Serve with fresh herbs such as parsley, mint or cilantro and lemon zest

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Comments

  1. Renata

    Delicious and great flavor!

  2. Eva

    What a great stew!! The flavor is so different and so good, thank you.

  3. Sandy

    Very good, my once a week go to dish.

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