Moroccan Stew

moraccan soup.jpg

Yield: 4-6 servings


2 tsp/10mL Olive oil
1 cup/250mL Chopped onion
1/2 cup/125mL Chopped peppers-any colour
2 cloves Garlic
2 tsp/10mL Ginger root-grated
2 tsp/10mL each Cumin and curry powder
1 tsp/5mL each Ground coriander, chili powder (or to taste)
1/2 tsp/2mL Cinnamon
4 cups/1L Vegetable broth
1 large can Italian Plum tomatoes
1 x 19oz can Chick peas or any other bean you have on hand-rinsed
3 cups/750mL Mixed root vegetables (carrot, sweet potato, squash, turnip, parsnip)
1/2 tsp/2mL Salt or to taste
1/2 tsp/2mL Pepper
2 tbsp/30mL Peanut butter
2 tbsp/30mL Cilantro



  1. In a large heavy bottom pot or a Dutch oven, heat oil and cook onions until soft, add peppers and garlic and spices and cook for 2-3 minutes.

  2. Add broth and tomatoes and bring to a simmer.

  3. Add salt and pepper then add carrot/turnip/parsnip first-bring to a simmer and cook approximately 10 minutes before adding squash & sweet potatoes.

  4. Simmer till vegetables are cooked but slightly firm, about 25 minutes. Add chick peas, peanut butter and cilantro. Adjust seasoning if needed and let steep 10 minutes before serving.

  5. Serve with a flatbread or toasted pita

Tip: Mix and match vegetable combinations based on what is available to you. 

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