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Moroccan Vegetarian Stew

This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a dollop of yogurt or sour cream to cool it down. —Sonya Labbe, West Hollywood, California
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    8 servings (3 quarts)


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1 small butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
  • 2 medium potatoes, peeled and cut into 1-inch cubes (about 4 cups)
  • 4 medium carrots, sliced
  • 3 plum tomatoes, chopped
  • 3 cups water
  • 2 small zucchini, cut into 1-inch cubes
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained


  • In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute.
  • Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes.
  • Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.
Nutrition Facts
1-1/2 cups: 180 calories, 3g fat (0 saturated fat), 0 cholesterol, 174mg sodium, 36g carbohydrate (8g sugars, 9g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 vegetable.

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Average Rating:
  • Sapphire
    Apr 22, 2017

    Used diced canned tomatoes instead of plum tomatoes, but otherwise made as directed and it was very bland. I saved it during the last few minutes by mixing in some vegetable bullion and it really helped elevate the dish! Next time might mix in a tablespoon of tomato paste too. I served this with couscous.

  • Anne Oakes
    Sep 30, 2015

    Amazing. I left out some ingredients that I didn't have (butternut squash, zucchini, and coriander) and it still smelled and tasted amazing. Perfect for a rainy fall day.

  • umbyhype
    Nov 5, 2014

    The only thing my son commented on it was that there was too much water and not enough stew. It was amazing to eat!

  • CountryBob
    Dec 11, 2013

    It's become one of my cold weather lunch staples; it's delicious, healthy, and filling. Ignore the negative reviews. I use half the cinnamon and vegetable broth instead of water and salt.

  • khbmom
    Jul 1, 2013

    No comment left

  • pfenery
    Mar 8, 2013

    This did not look at all like the picture. The spices made it dark and very unappetizing. Threw it all out after the first taste.

  • jlayne68
    Dec 16, 2012

    Substituted veggie broth and served over couscous. It was great, inexpensive, and easy to make

  • sonyaword
    Mar 16, 2012

    Was alright, not worth the time to make again.

  • LAURIE0001
    Feb 22, 2012

    Very tasty!! Surprisingly good. I would just cut the cumin, coriander, cinnamon down next time. Loved the textures together!

  • BethyS
    Nov 5, 2011

    the first day I made the stew it was good but the next day after letting the flavors mix it was so delicious. I really like this fragrant and tasty stew.