Moroccan Vegetable Stew

Total Time
1hr
Prep
25 mins
Cook
35 mins

An easy flavorful dish, I like to serve this with couscous mixed with lots of finely chopped parsley and a dish of preserved lemons on the side. Reheats well.If you like the red peppers with more crunch, add them to the dish when you put the zucchini in.

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Ingredients

Nutrition

Directions

  1. In a good size Dutch oven fry the onion, garlic, carrot, pepper and celery in the olive oil for 1 to 2 minutes.
  2. Add all the dry spices and stir-fry this for 1 minute more.
  3. To this add the stock and the tomatoes, simmer for 10-15 minutes.
  4. Then add the chickpeas, zucchini and the olives, bring to a simmer, cover and cook until the zucchini is cooked, probably another 10-15 minutes Add lemon juice, taste, stir in the almonds and serve.
Most Helpful

5 5

As I sit eating this for lunch at work I had to add a review. This is outstanding. I made a pot and froze it and it held up great. I have made this recipe about 10 times (no almonds) and it is my favorite lunchtime soup. The mix of spices is just right and the soup has a beautiful golden yellow color. This last time I added tofu and it took on the flavors of the spices nicely. In my recipebook this is labeled "guestworthy".

4 5

This is an easy and fairly quick dish to prepare. The flavor is excellent. I used a medley of red, green and yellow peppers and did not use the olives. I did have to add more liquid as it simmered. Pets, thank you for sharing this delicious recipe!

5 5

I've made this stew three times and everyone has loved it. I just noticed that the last time, I added about four times the normal amount of sliced almonds. This makes it a thicker stew, but it was still delicious.