Moroccan Vegetarian Stew

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Posted By: Margaret
Posted In:  Soups and Stews
Page Views:  552 views
Preparation Time:  20 minutes
Cooking Time:  30 minutes
Course: soups
Cusine: Moroccan


1 large onion, chopped

1 tabl. olive oil

2 tsp. ground cinnamon

2 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. cayenne pepper

1/2 tsp. ground allspice

1/4 tsp. sea salt

3 cups water

1 small butternut squash, peeled and cubed

2 medium potatoes, peeled and cubed

4 medium carrots, sliced or julienned

3 plum tomatoes, chopped

2 small zucchini,cut into 1-in pieces

1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained




In a Dutch-oven, saute onion in oil until tender. Add spices and salt, cook 1 minute longer. Stir in the water, squash, potatoes, carrots, and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes and squash are almost tender. Add zucchini and chickpeas, return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until vegetables are tender

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