The exotic fragrance of this dish as it’s cooking is almost reason enough to make it. This vegetable stew makes a substantial meal, especially when served with hard-boiled eggs or toasted chopped almonds, brown rice or couscous.

 

 

 

 

 

4.5 from 4 reviews

Moroccan Stew
Author: 
Serves: 4 to 6
 

Ingredients
  • ⅓ cup olive oil
  • 3 cups coarsely chopped onions
  • 2 garlic cloves, minced or pressed
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • ¼ teaspoon cayenne
  • ½ teaspoon paprika
  • 1 cup sliced carrots
  • 4 cups cubed sweet potatoes or butternut squash
  • 3 cups cubed eggplant
  • 1 green pepper, sliced in strips
  • 4 cups sliced zucchini or summer squash
  • 2 large tomatoes, chopped
  • 1½ cups cooked garbanzo beans, liquid reserved
  • pinch of saffron
  • ¾ cup dried currants or ½ cup raisins
  • Optional: 2 hard cooked eggs, chopped
  • Optional: ½ cup coarsely chopped toasted almonds
  • ¼ cup chopped fresh parsley

Instructions
  1. In a stew pot, heat the olive oil and sauté the onions for 2 or 3 minutes.
  2. Add the garlic and spices, stirring continuously.
  3. Add the vegetables in the order given above, so that the starchier vegetables will cook the longest.
  4. Sauté after the addition of each vegetable until its color deepens.
  5. Stir in the garbanzo beans, the saffron, and the currants or raisins.
  6. There should be some liquid at the bottom of the pot from the cooking vegetables. However, if the stew is dry, add ½ cup of tomato juice, liquid from the garbanzo beans, or water.
  7. Cover the stew and simmer on low heat until all the vegetables are tender.
  8. Add the chopped parsley just before serving.

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14 comments on “Moroccan Stew

  1. Irka on said:

    The best Moroccan Stew bar none……I have tried many versions, but this recipe tastes the best and my guests rave about it.

  2. ginger blymyer on said:

    This has been one of our favorite recipes for thirty and more years. Glad to rediscover it. I have been looking and forgot where it came from. Thanks.

  3. I recall a recipe similiar to this of your that had apple juice or apples in it? is there another similiar recipe?

    • That doesn’t ring any bells, Krista. Sounds out of character for Moroccan Stew.

    • I realise this is months later, but this might be what you were talking about, krista! It’s one of my Moosewood favourites :)

      http://www.moosewoodcooks.com/2011/09/west-african-groundnut-stew/

  4. I am so glad I came across this recipe! When I lived in Ithaca, the Moroccan Stew was one of my favorite dishes to eat at the Moosewood. I was very pleased with how well this recipe turned out and how easy it was to make at home.

  5. Nancy Simmons on said:

    I just happened to compare this on-line recipe with the one in my (now-old) New Recipes from Moosewood Restaurant. I notice that for several ingredients where the original gives fractional measures for ingredients, these came out as whole (I guess) in the digital version. For example, my book reads “1/4 to 1 teaspoon cayenne,” whereas your version has no number before the word “teaspoon,” which would suggest to many folks, use a whole teaspoon. Your version reads “teaspoon cinnamon” and “teaspoon paprika,” whereas my book reads “1/2 teaspoon” in both cases. Yours reads “cup dried currents,” mine “3/4 cup . . . .” And finally, yours reads “cup chopped fresh parsley,” where mine reads “1/4 cup . . . .” Some of these losses of fractions might make a difference in the result.
    I do like the “optionals” you’ve added to the original recipe.

    • Hi Nancy,
      I’ve just looked at the recipe for Moroccan Stew twice, and it does have fractions. Maybe you need to refresh your page if you’re using an older cookie to link to the recipes. I’m not sure, but the fractional amounts are there on my screen.

  6. David on said:

    I’m a big Moosewood fan. I haven’t yet tried this recipe but I’m comparing this recipe with the recipe of the same name in Sundays at the Moosewood. It’s quite different. Wondering if this recipe is an updated version??

    • Hi David,
      No, this is a different recipe! In Sundays at Moosewood, there are two other great Moroccan dishes, Vegetable Tagine (a juicy, lemony stew with artichoke hearts and olives, and Eggplant Marrakech. You’ve inspired me to post these!
      Laurahttp:

  7. Sylvie on said:

    I made this recipe and it was good but bland. Does it need salt?

    • laura on said:

      Hi Sylvie,
      You are the first person to comment that it’s bland, and yes, I just looked again at the recipe and sure enough, there’s no salt listed! This is one of our favorites, and it should absolutely not be bland, and I’d suggest that you add salt to taste, (start with 1/2 teaspoon), and slightly increase the cumin, cayenne and cinnamon. I hope this helps. At Moosewood, we lightly toast the cumin seed just until it begins to darken, then grind it in a spice grinder. That really increases the depth and mellowness of the flavor. Remember to saute your spices in olive oil to release their flavors.
      Laura

      • sylvie on said:

        thank you very much, Laura.I will do as you said. I have bought your new cookbook (restaurant favorites) and I love it!I have other cookbooks from Moosewood since 20 years. I’m from Quebec, so I learn to cook vegetarian meals and english at the same time! Thanks again!

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