This vegetarian Moroccan Stew recipe is full of delicious flavors.
Moroccan Stew
This vegetarian stew gets its hearty base from plenty of sweet potatoes, tomatoes and chickpeas. Moroccan style spices + peanut butter, raisins and cilantro round it out. I think of this as a bowl of deliciousness that’s wonderful on cold, stormy nights. Moroccan Stew is also the perfect dinner to make for Meatless Mondays. It’s certainly filling enough to make everyone happy.
🛒Ingredients needed:
- olive oil
- onions and garlic
- celery and green pepper
- vegetable broth
- sweet potatoes
- canned chopped tomatoes
- canned chickpeas
- lemon juice
- fresh ginger
- cumin, curry powder, coriander, and chili powder
- salt and ground pepper
- raisins
- creamy peanut butter
- fresh cilantro
✏️How to make Moroccan Stew:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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Heat olive oil in a large, nonstick saucepan over medium high heat. Add the onions, celery, green pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
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Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
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Stir in raisins, peanut butter and cilantro, mixing well. Simmer for 5 more minutes. Serve hot.
➡️Recipe Tips:
- Try to chop your veggies into uniform sizes so everything cooks evenly.
- We know some people are anti-raisins. If you happen to have one of those in your house, you can serve the raisins on the side. (Though they’re really best cooked with the stew.)
- If you are preparing this recipe as gluten-free, just be sure to use brands of chickpeas, vegetable broth and peanut butter that are known to be GF.
✔️What to serve with Moroccan Stew:
- Since this is a vegetarian stew, stick to vegetarian sides like a simple green salad.
- Warmed Naan for dunking and scooping goes wonderfully with this stew.
- If you want to serve wine with this Moroccan Stew, a young, fruity Riojas would pair nicely.
★How to Store:
Leftovers should be stored in the refrigerator for 2 to 3 days or in the freezer for up to 3 months.
❤️Why I love this recipe:
- Though I’m not vegetarian, sometimes it’s just nice to have a meal without meat.
- I love having leftovers for lunch the next day. This recipe makes enough that there are usually leftovers.
- I feel healthier after eating this stew. Maybe it’s time for a cookie!
More Vegetarian Recipes:
- Spicy Vegetarian Chili
- One Pot Coconut Chickpea Curry
- Adobo Mushroom Tacos
- Ravioli Primavera
- Garden Vegetable Lasagna
If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card below.
Moroccan Stew
Ingredients
- 2 teaspoons olive oil
- 1 cup chopped onions
- ½ cup diced celery
- ½ cup chopped green bell pepper
- 1 medium garlic clove, minced
- 3 cups vegetable broth
- 3 cups peeled and cubed sweet potatoes
- One 14.5-ounce can chopped tomatoes, drained
- One 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon ground coriander seed
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup golden raisins
- 2 tablespoons creamy peanut butter
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat olive oil in a large, nonstick saucepan over medium high heat. Add the onions, celery, green pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
- Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
- Stir in raisins, peanut butter and cilantro, mixing well. Simmer for 5 more minutes. Serve hot.
Notes
- If you are preparing this recipe as gluten-free, just be sure to use brands of chickpeas, vegetable broth and peanut butter that are known to be GF.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was more a broth soup not a stew, followed instructions to the letter. Only difference was I added cinnamon to enhance the Moroccan flavor. Did I miss something?
I don’t think so– it’s a pretty brothy sauce. Did yours look similar to the photos?