Best 3 Moroccan Style Vegetable Stew With Harissa Yogurt Sauce Recipes

Embark on a culinary journey to Morocco with our tantalizing Moroccan-Style Vegetable Stew recipe, a vibrant and flavorful dish that embodies the essence of Moroccan cuisine. This hearty stew showcases an array of tender vegetables, simmered in a rich and aromatic broth infused with the warmth of spices like cumin, ginger, and paprika. The addition of sweet potatoes and chickpeas adds a delightful texture and depth of flavor, while the tangy preserved lemons lend a unique brightness. Serve this delectable stew over fluffy couscous or crusty bread, and elevate the experience with a dollop of our creamy and tangy Harissa Yogurt Sauce. This vibrant sauce, made with harissa paste, yogurt, and fresh herbs, adds a burst of flavor and complements the stew perfectly.

In addition to the main recipe, this article also features a collection of delectable side dishes and accompaniments that will elevate your Moroccan dining experience. Prepare the refreshing Moroccan Carrot Salad, a delightful medley of crisp carrots, sweet raisins, and toasted almonds, dressed in a zesty orange-cumin vinaigrette. The aromatic Steamed Moroccan Couscous, with its fluffy texture and delicate flavor, serves as the perfect base for the stew. Indulge in the crispy and flavorful Moroccan Sweet Potato Fries, seasoned with a blend of Moroccan spices and herbs, for a satisfying side dish.

Enhance your meal with a selection of flavorful Moroccan condiments and sauces. Try the spicy and versatile Harissa Paste, a staple in Moroccan cuisine, made from roasted red peppers, chili peppers, and aromatic spices. The vibrant Chermoula Sauce, with its blend of fresh herbs, spices, and olive oil, adds a burst of flavor to grilled meats and vegetables. Don't miss the tangy and aromatic Preserved Lemons, a key ingredient in many Moroccan dishes, providing a unique sour and salty flavor.

Elevate your Moroccan feast with these authentic recipes, each offering a distinct taste of Morocco's culinary heritage. From the hearty stew to the refreshing salad, crispy fries, and flavorful condiments, this collection of recipes will transport your taste buds to the vibrant streets of Morocco.

Let's cook with our recipes!

MAKE-AHEAD VEGETARIAN MOROCCAN STEW

Make-Ahead Vegetarian Moroccan Stew image

This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, and refrigerate it for up to 3 days or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it with the canned ingredients the day you wish to cook it for a wonderful exotic meal in just 30 minutes.

Provided by Make-Ahead Mamas

Categories Soups, Stews and Chili Recipes Stews

Time 1h10m

Yield 6

Number Of Ingredients 23

Ingredients

1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
1 tablespoon butter
1 sweet onion, chopped
2 cups finely shredded kale
4 (14 ounce) cans organic vegetable broth
1 (15 ounce) can garbanzo beans, drained
1 (14.5 ounce) can diced tomatoes, undrained
3 large potatoes, peeled and diced
2 sweet potatoes, peeled and diced
4 large carrots, chopped
1 cup dried lentils, rinsed
½ cup chopped dried apricots
1 tablespoon honey
1 teaspoon ground black pepper, to taste
1 tablespoon cornstarch
1 tablespoon water

Steps:

Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.

Nutrition Facts : Calories 543.2 calories, Carbohydrate 110.6 g, Cholesterol 5.1 mg, Fat 4.2 g, Fiber 24 g, Protein 19.5 g, SaturatedFat 1.5 g, Sodium 1217.9 mg, Sugar 23.2 g

MOROCCAN VEGETABLE STEW

Moroccan vegetable stew image

This warming one-pot stew is packed with nourishing ingredients like fibre-full chickpeas and iron-rich lentils

Provided by Justine Pattison

Time 1h5m

Number Of Ingredients 18

Ingredients

1 tbsp cold-pressed rapeseed oil
1 medium onion, peeled and finely sliced
2 thin leeks, trimmed and cut into thick slices
2 large garlic cloves, peeled and finely sliced
2 tsp ground coriander
2 tsp ground cumin
½ tsp dried chilli flakes
¼ tsp ground cinnamon
400g can of chopped tomatoes
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
400g can of chickpeas, drained and rinsed
100g dried split red lentils
375g sweet potatoes, peeled and cut into chunks
juice 1 large orange plus peel, thickly sliced with a vegetable peeler
50g mixed nuts, such as brazils, hazelnuts, pecans and walnuts, toasted and roughly chopped
½ small pack coriander, roughly chopped, to serve
full-fat natural bio-yogurt, to serve (optional)

Steps:

Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.

Nutrition Facts : Calories 482 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 26 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium

MOROCCAN VEGETARIAN STEW

Moroccan Vegetarian Stew image

This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a dollop of yogurt or sour cream to cool it down. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 small butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
2 medium potatoes, peeled and cut into 1-inch cubes (about 4 cups)
4 medium carrots, sliced
3 plum tomatoes, chopped
3 cups water
2 small zucchini, cut into 1-inch cubes
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute., Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes. , Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.

Nutrition Facts : Calories 180 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 9g fiber), Protein 5g protein. Diabetic Exchanges

Tips:

For the best flavor, use ripe, in-season vegetables. Fresh vegetables will provide the most flavor and nutrients.
If you don't have harissa, you can substitute another spicy condiment, such as sriracha or chili paste. However, harissa has a unique flavor that is difficult to replicate, so it is best to use it if you can find it.
If you're short on time, you can use canned or frozen vegetables. Just be sure to drain and rinse them well before using.
This stew is also a great way to use up leftover vegetables. Just add them to the pot and simmer until they're heated through.
Serve the stew with your favorite sides, such as rice, couscous, or pita bread.

Conclusion:

This Moroccan-style vegetable stew with harissa yogurt sauce is a delicious and healthy meal that is perfect for a weeknight dinner. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a flavorful and satisfying vegetarian meal, give this stew a try.