Vegetarian Moroccan stew

    Vegetarian Moroccan stew

    (269)
    15saves
    1hr10min


    8 people made this

    About this recipe: 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.

    Ingredients
    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)

    Method
    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 & ratings
    Average global rating:
    (269)

    Reviews in English (263)

    0

    Very tasty! Will make again.  -  12 Sep 2016

    by
    87

    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)

    by
    61

    For the love of all that is holy DO NOT DOUBLE THIS RECIPE. I did, thinking it would feed our three person family for three days like that, instead it turned into one of the most absurd kitchen experiences I have ever had, with both my husband and I sous cheffing for hours in the midst of crying babies and toddlers, and ultimately all three of our giant pots so that they couldn't even all fit on the stove simultaneously while it simmered, etc. THIS MAKES A TON OF FOOD AS IS. Unless you are feeding hundred or thousands or hundreds of thousands of people, DO NOT DOUBLE THIS.  -  11 Aug 2013  (Review from Allrecipes US | Canada)

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