Description
A warm and comforting stew packed with nutrients and authentic Moroccan flavors.
Ingredients
- 1½ tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1½ teaspoons ground cumin
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (optional)
- 1 medium sweet potato, peeled and diced
- 2 medium carrots, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 can (400g) chopped tomatoes
- 1 tablespoon tomato paste
- 2 cans (400g each) chickpeas, drained and rinsed
- 2½ cups vegetable stock
- Salt and pepper, to taste
- Juice of ½ lemon
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: raisins, olives, or preserved lemon for traditional flavor
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until soft and golden, about 5–7 minutes.
- Stir in the minced garlic and cook for another minute.
- Sprinkle in the cumin, cinnamon, coriander, smoked paprika, turmeric, and cayenne. Stir for 30 seconds to bloom the spices.
- Add the sweet potato, carrots, and bell peppers. Stir to coat the vegetables with the spices.
- Pour in the chopped tomatoes, tomato paste, and chickpeas. Stir to combine everything.
- Add the vegetable stock, bring to a boil, then reduce to a simmer. Cook uncovered for 25–30 minutes until the vegetables are tender and flavors meld together.
- Stir in the lemon juice and season with salt and pepper. Adjust the flavor as needed.
- Garnish with parsley or cilantro and serve hot with couscous, rice, or flatbread.
Notes
Use fresh vegetables for the best flavor. Adjust spice levels to taste. For a thicker stew, let it simmer longer without a lid.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan