Moroccan Style Vegetable Stew Recipe

Name: Moroccan Style Vegetable Stew Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3
Cuisine: African
Ingredients: 2 tablespoons Extra Virgin Olive Oil; 1/2 cup Onions finely chopped; 1 teaspoon Garlic finely chopped; 2 cups Vegetable stock or water; 1/2 cup Fresh cream; 1 teaspoon Cumin powder (Jeera); 1 teaspoon Red Chilli powder; 1/4 teaspoon Cloves (Laung) ground; 1 teaspoon Cardamom Powder (Elaichi); 3/4 teaspoon Cinnamon Powder (Dalchini) ground; 1/2 cup Potatoes (Aloo) boiled and cubed; 1/4 cup Kaddu (Parangikai/ Pumpkin) cubed; 1/4 cup Carrots (Gajjar) cubed or sliced; 1/4 cup Kabuli Chana (White Chickpeas) soaked overnight & cooked; 1/3 cup Black olives pitted and halved; 3 tablespoons Lemon juice; 1/4 cup Coriander (Dhania) Leaves or parsley, chopped finely; null Salt to taste

Archana Doshi

March 28, 2022

1433 Ratings

Time:Prep: 20 M|Cook: 35 M|Total: 55 M

Makes:3 Servings

Meal:Appetizer

Cuisine:African

Moroccan Style Vegetable Stew Recipe is a perfect vegetarian entree suitable for one of those cold evening, served with steamed saffron pilaf, is truly delectable.

The stew, without coconut milk, but used some cream and a fine blend of spices and vegetables like potatoes, carrots, butternut squash/pumpkin, or any combination of the different squashes.

Serve Moroccan Style Vegetable Stew Recipe hot over a bed of saffron pilaf or couscous.

Try more of our Moroccan cuisine-

Moroccan Style Vegetable Stew Recipe is a perfect vegetarian entree suitable for one of those cold evening, served with steamed saffron pilaf, is truly delectable.

The stew, without coconut milk, but used some cream and a fine blend of spices and vegetables like potatoes, carrots, butternut squash/pumpkin, or any combination of the different squashes.

Serve Moroccan Style Vegetable Stew Recipe hot over a bed of saffron pilaf or couscous.

Try more of our Moroccan cuisine-

Ingredients

2 tablespoons Extra Virgin Olive Oil

1/2 cup Onions, finely chopped

1 teaspoon Garlic, finely chopped

2 cups Vegetable stock, or water

1/2 cup Fresh cream

1 teaspoon Cumin powder (Jeera)

1 teaspoon Red Chilli powder

1/4 teaspoon Cloves (Laung), ground

1 teaspoon Cardamom Powder (Elaichi)

3/4 teaspoon Cinnamon Powder (Dalchini), ground

1/2 cup Potatoes (Aloo), boiled and cubed

1/4 cup Kaddu (Parangikai/ Pumpkin), cubed

1/4 cup Carrots (Gajjar), cubed or sliced

1/4 cup Kabuli Chana (White Chickpeas), soaked overnight & cooked

1/3 cup Black olives, pitted and halved

3 tablespoons Lemon juice

1/4 cup Coriander (Dhania) Leaves, or parsley, chopped finely

Salt, to taste

Instructions for Moroccan Style Vegetable Stew Recipe

To prepare Moroccan-Style Vegetable Stew Recipe, heat the oil in a large saucepan over medium heat.

Add the onion and the garlic, stirring until it gets tender and golden brown.

Add the water or the stock, chili powder, cumin, cloves, cinnamon, cardamom, and salt. Allow it to boil for a few minutes till everything combines.

Add the cream, potatoes, pumpkin/squash, carrots and chickpeas.

Simmer covered for another 5 -10 minutes until the vegetables are tender and you start to feel the flavors emanating from the stew.

Stir in the lemon juice after switching off heat, adorn the soup with parsley and serve Moroccan-Style Vegetable Stew Recipe hot with saffron pilaf or couscous.