Best 6 Moroccan Vegetable Stew Recipes

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Embark on a culinary journey to the heart of Morocco with this delightful vegetable stew recipe. This traditional dish, known as "Tajine B'Khudra," showcases the vibrant flavors and diverse textures of fresh vegetables, simmered to perfection in a rich tomato-based sauce. Get ready to indulge in a symphony of flavors, where the sweetness of carrots and bell peppers harmonizes with the earthy notes of zucchini and potatoes, all complemented by the aromatic blend of Moroccan spices. This hearty stew is a celebration of Morocco's culinary heritage, offering a glimpse into the country's vibrant cuisine. Join us as we explore the depths of this tantalizing dish, with step-by-step instructions and additional recipe variations to satisfy every palate.

Let's cook with our recipes!

MOROCCAN-STYLE CHICKEN AND ROOT VEGETABLE STEW



Moroccan-Style Chicken and Root Vegetable Stew image

Categories     Chicken     Fruit     Herb     Onion     Potato     Poultry     Tomato     Vegetable     Stew     Low Fat     High Fiber     Wheat/Gluten-Free     Currant     Dried Fruit     Parsnip     Turnip     Sweet Potato/Yam     Winter     Healthy     Rutabaga     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

1 tablespoon olive oil
12 ounces skinless boneless chicken breast halves, cut into 1-inch pieces
1 1/2 cups chopped onion
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon ground cumin
1 cinnamon stick
2 cups 1/2-inch pieces peeled red-skinned sweet potatoes (yams)
2 cups 1/2-inch pieces peeled parsnips
2 cups 1/2-inch pieces peeled turnips
1 cup 1/2-inch pieces peeled rutabaga
2 cups canned low-salt chicken broth
1/4 cup dried currants or raisins
1 cup drained canned diced tomatoes
Chopped fresh cilantro

Steps:

  • Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
  • Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.

ROASTED VEGETABLE STEW WITH MOROCCAN COUSCOUS



Roasted Vegetable Stew with Moroccan Couscous image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 45m

Yield 4 servings (with leftover vegetables for 2 additional meals)

Number Of Ingredients 15

Cooking spray
1 large eggplant, cut into 2-inch pieces
2 red bell peppers, seeded and chopped
3 carrots, chopped
1 large (or 2 medium) yellow squash, cut into 2-inch pieces
2 tablespoons olive oil
Salt and ground black pepper
4 cups reduced-sodium vegetable broth
1 (28-ounce) can diced tomatoes
1 teaspoon ground cumin
1 teaspoon dried thyme
1 cup couscous
1/2 cup minced dried apricots
1/4 teaspoon ground cinnamon
1/4 cup chopped fresh cilantro leaves

Steps:

  • Preheat oven to 450 degrees F.
  • Coat a large baking sheet with cooking spray.
  • Transfer the cut vegetables to prepared baking sheet and drizzle with olive oil and 1/2 teaspoon each of salt and black pepper. Roast the vegetables for 20 minutes or until tender and golden brown.
  • In a large saucepan, combine broth, tomatoes, cumin, and thyme. Set pan over high heat and bring to a boil. Stir in all but 2 cups of the roasted vegetables (reserve 1 cup of the roasted vegetables for the Eggplant Caponata and 1 cup for the Chicken Curry). Reduce heat to medium and simmer 5 minutes.
  • Cook couscous according to package directions, adding apricots and cinnamon before the addition of boiling water.
  • Remove vegetable stew from heat and stir in cilantro. Season, to taste, with salt and black pepper.
  • Spoon cooked couscous into shallow dinner bowls and top with vegetable stew.

MOROCCAN VEGETABLE STEW



Moroccan Vegetable Stew image

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.

Provided by PetsRus

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 20

2 tablespoons olive oil
1 onion, chopped
2 cloves of crushed garlic
1 large carrot, diced
1 large red pepper, chopped
2 stalks celery, chopped
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper, to taste
1/2 teaspoon ground turmeric
1 -1 1/2 cup vegetable stock
1 cup chopped tomato, canned or fresh
2 cups cooked chickpeas
1 medium chopped zucchini
1/2 cup stoned black olives
lemon juice, approx 1 tablespoon
salt
1 ounce sliced almonds (optional)

Steps:

  • In a good size Dutch oven fry the onion, garlic, carrot, pepper and celery in the olive oil for 1 to 2 minutes.
  • Add all the dry spices and stir-fry this for 1 minute more.
  • To this add the stock and the tomatoes, simmer for 10-15 minutes.
  • 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.

MOROCCAN-STYLE VEGETABLE STEW WITH HARISSA YOGURT SAUCE



Moroccan-Style Vegetable Stew with Harissa Yogurt Sauce image

Provided by Molly Stevens

Categories     Soup/Stew     Stew     Vegetarian     Yogurt     Low Cal     High Fiber     Dinner     Spinach     Chickpea     Carrot     Turnip     Family Reunion     Healthy     Green Onion/Scallion     Bon Appétit     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 23

Yogurt sauce:
1 cup (8 ounces) Greek-style yogurt*
1 tablespoon extra-virgin olive oil
1 teaspoon harissa sauce**
1 garlic clove, minced
Coarse kosher salt
Vegetable stew:
Coarse kosher salt
1 pound carrots, peeled, cut into 1/2-to 3/4-inch pieces
1 3/4-pound turnip, peeled, cut into 1/2-to 3/4-inch pieces
3 tablespoons butter
1/2 pound spring onions or green onions, coarsely chopped (about 1 3/4 cups)
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh mint
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup dry white wine
2 teaspoons all purpose flour
1 15-ounce can garbanzo beans (chickpeas), drained, rinsed
1 5-ounce bag baby spinach
1 to 3 teaspoons fresh lemon juice

Steps:

  • For yogurt sauce:
  • Whisk first 4 ingredients in medium bowl. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
  • For vegetable stew:
  • Bring 8 cups water to boil in heavy large saucepan. Sprinkle with coarse salt. Add carrots; cook until just tender, about 4 minutes. Using skimmer or large slotted spoon, transfer carrots to large bowl of ice water. Return water to boil. Add turnip; cook until just tender, about 3 minutes. Using skimmer, transfer turnip to bowl with carrots. Reserve cooking liquid.
  • Melt butter in heavy large pot over medium heat. Add next 7 ingredients. Sprinkle with coarse salt and pepper. Cook until onions are soft, stirring often, about 8 minutes. Add wine; simmer until reduced by half, about 5 minutes. Stir in flour. Add carrots, turnip, beans, spinach, and 2 cups reserved cooking liquid. Bring to simmer; cook until vegetables are heated through, adding more cooking liquid for desired consistency. Season stew to taste with coarse salt, pepper, and lemon juice.
  • Divide stew among bowls. Spoon dollop of yogurt sauce over and serve.
  • A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
  • ** A spicy North African red chile paste; available at some specialty foods stores and at Middle Eastern markets.

MOROCCAN VEGETABLE STEW WITH COUSCOUS



Moroccan Vegetable Stew with Couscous image

This hearty vegetarian stew combines fantastic fall/winter vegetables with a spicy Moroccan flair. Stands alone as a complete meal.

Provided by Mike Lashbrook

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h15m

Yield 6

Number Of Ingredients 21

4 teaspoons extra-virgin olive oil, divided
1 cup chopped onion
1 cup sliced leek, 1/2-inch-thick
1 clove garlic, minced
½ teaspoon ground coriander
⅛ teaspoon ground cumin
⅛ teaspoon cayenne pepper
6 cups vegetable broth
2 cups cubed peeled butternut squash in 1/2-inch pieces
1 (15.5 ounce) can chickpeas, drained and rinsed
1 ½ cups peeled and cubed Yukon Gold potatoes
1 cup peeled and cubed turnips
1 cup carrot slices, 1/2-inch thick
1 tablespoon harissa
1 ½ teaspoons tomato paste
¾ teaspoon salt
1 ¼ cups water
1 (6 ounce) package quick-cook couscous mix (such as Near East Mediterranean Curry)
¼ cup chopped fresh flat-leaf parsley
1 ½ teaspoons honey
1 lemon, cut into wedges

Steps:

  • Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add onion and leek; saute until translucent, about 5 minutes. Add garlic, coriander, cumin, and cayenne pepper; cook, stirring constantly, for 1 minute.
  • Pour in vegetable broth. Stir in butternut squash, chickpeas, potatoes, turnips, carrots, harissa, tomato paste, and salt. Bring to a boil. Cover, reduce heat, and simmer for 30 minutes.
  • Bring water, couscous spice packet, and remaining olive oil to a boil in a separate saucepan. Stir in couscous. Cover and remove from heat. Let stand until couscous is tender, about 5 minutes.
  • Add parsley and honey to the stew. Place 1/2 cup couscous into each serving bowl and top with 1 cup stew. Squeeze a lemon wedge into each dish.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 66.5 g, Fat 5.4 g, Fiber 10.1 g, Protein 11.2 g, SaturatedFat 0.6 g, Sodium 1371 mg, Sugar 10.8 g

MOROCCAN VEGETABLE STEW



MOROCCAN VEGETABLE STEW image

Categories     Soup/Stew     Vegetable

Yield 6-8 servings

Number Of Ingredients 17

2 tablespoons olive oil
3 cloves garlic, peeled and crushed with the side of a knife
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/4 teaspoon ground cinnamon
5 cups vegetable or chicken broth
4 carrots (12 oz. total), peeled and cut into 1/2-inch lengths
2 1/2 cups diced peeled eggplant
2 1/2 cups sliced (1/2 in. thick) zucchini
2 cups cauliflower florets
1 cup diced onion (about 5 oz.)
2 cans (14 1/2 oz. each) stewed tomatoes
1 can (15 oz.) garbanzos, drained and rinsed
3/4 cup dried currants
1 cup chopped toasted almonds
1/2 tablespoon kosher salt

Steps:

  • . Pour olive oil into a small frying pan over medium-low heat. Add garlic and spices and cook, stirring often until fragrant, 1 to 2 minutes, being careful not to scorch the garlic. Scrape the mixture into a slow-cooker (at least 5 qt.). 2. Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices), garbanzos, currants, almonds, and salt, and stir to combine. 3. Cover slow-cooker and cook on high until vegetables are tender to bite and flavors are blended, 8 to 9 hours. 4. Ladle about 3 cups of the vegetable mixture into a blender. Holding lid down with a towel and taking care to avoid steam, whirl until smooth. Return purée to slow-cooker and stir to blend. Ladle stew into a tureen or individual bowls.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will make the cooking process go much smoother.
  • Use Fresh Vegetables: Fresh vegetables will give your stew the best flavor. If you can, buy them from a local farmer's market or organic grocery store.
  • Don't Overcook the Vegetables: Vegetables should be cooked until they are tender but still have a little bit of crunch. Overcooked vegetables will be mushy and bland.
  • Use a Variety of Spices: Moroccan spices are essential for giving this stew its unique flavor. Be sure to use a variety of spices, including cumin, coriander, paprika, and ginger.
  • Serve with Couscous or Rice: Moroccan vegetable stew is traditionally served with couscous or rice. These grains will help to absorb the delicious sauce.

Conclusion:

Moroccan vegetable stew is a delicious and healthy dish that is perfect for a weeknight meal. It is packed with fresh vegetables and flavorful spices, and it can be easily customized to your liking. So next time you're looking for a new vegetarian dish to try, give this Moroccan vegetable stew a try. You won't be disappointed!

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