Total Time
Prep 20 mins
Cook 30 mins

This is a recipe from the Moosewood Restaurant. The March 2005 issue of Organic Style features a Taste Test for Organic and Natural Frozen Ethnic Meals. This Stew was the Best Moroccan Entree out of 45 varieties they taste tested.

Ingredients Nutrition


  1. Saute the onions and garlic in olive oil until onions are translucent.
  2. Add the thyme, potatoes, green beans, bell pepper, and tomatoes and cook on medium-high heat for 3 minutes, stirring occasionally.
  3. Add the vegetable stock and the artichoke brine and simmer, covered until the vegetables are tender, about 20 minutes.
  4. Stir in the halved artichoke hearts, the black olives and a pinch of saffron.
  5. Continue to simmer for another 5-10 minutes.
  6. Add the lemon juice, parsley, and salt and pepper to taste.


Most Helpful

We liked this a lot. We followed the recipe exactly as written, and I would do the same next time we make it except that I probably wouldn't add the artichoke brine (I think it made the broth taste slightly odd). Good stuff!

Aunt Cookie April 11, 2009

Made this exactly as presented, although I too opted for the Kalamata olives. Next time I'll use the black. When the leftovers equaled about half the original amount, I cooked up some Italian sausage and added it to the mix. This did NOT improve the stew, although neither did it harm it. It just changed its character. Next time no Italian sausage, although I might try adding some mushrooms. Excellent recipe!

Blue Bustard February 17, 2009

This is absolutely amazing. My husband said, "I could eat this all day!" I agree with the other reveiewer that the olives, lemon juice, and parsley are necessary--and I am not an olive-lover generally. It is probably the best soup I have made in years.

Kana November 08, 2008

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