Vegetarian Moroccan stew

    1 hour 10 min

    This delicious, healthy and filling Moroccan-style stew is a family favourite. Don't be put off by the amount of ingredients - you will probably have a lot of them in your cupboard already. You can make the entire stew ahead of time, and keep it in the fridge for up to 3 days or freeze it for several months. Or you can make double the quantity of the spice mix and keep it for another time.

    48 people made this

    Serves: 6 

    • For the spice mixture
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cumin
    • 1 teaspoon coarse salt, or to taste
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground turmeric
    • 1/8 teaspoon curry powder
    • For the vegetable stew
    • 1 tablespoon butter
    • 1 sweet onion, chopped
    • 130g finely shredded kale
    • 1.5 litres vegetable stock
    • 1 (400g) tin chickpeas, drained
    • 1 (400g) tin chopped tomatoes
    • 3 large potatoes, peeled and diced
    • 2 sweet potatoes, peeled and diced
    • 4 large carrots,peeled and sliced
    • 200g dried lentils, rinsed
    • 65g dried apricots, chopped
    • 1 tablespoon honey
    • 1 teaspoon freshly ground black pepper, to taste
    • 1 tablespoon cornflour (optional)
    • 1 tablespoon water (optional)

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric and curry powder in a large bowl.
    2. Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, about 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
    3. Pour the vegetable stock into the pot. Add chickpeas, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots and honey. Bring to the boil; reduce heat to low and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper to taste.
    4. Dissolve cornflour in 1 tablespoon of water; stir into stew and simmer until thickened, about 5 minutes.

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    Reviews in English (221)


    This was very easy to make and tasted amazing! I didn't have ground cloves so left that out. I added garam masala as I didn't have curry powder. I didn't add the cornflour and used Frylight as I'm doing Slimming World. It still tastes so delicious. Would highly recommend this recipe and will definitely be making it again. I added two sticks of celery and half a red pepper just because I had them to use up.  -  29 Oct 2017


    Very tasty! Will make again.  -  12 Sep 2016


    This is a healthy staple in our house. We often modify it to include whatever vegetables we have on hand or in the garden. Also, you can make a bulk batch of spice mixture and keep this Moroccan spice mixture on hand for quicker day-of preparation. This spice mixture makes a great addition to Lamb burgers, a fantastic pork roast or salmon rub, and can be added for a wonderful variation to a stir fry. We love these Moroccan flavors!  -  25 Apr 2011  (Review from Allrecipes US | Canada)