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Melissa Athena
Melissa Athena

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Two blue bowls filled with Moroccan-style vegetable stew, featuring chickpeas, carrots, and other vegetables, with the title "Moroccan-style Vegetable Stew" overlaid.
A cookbook page displaying the recipe for "Moroccan-Style Vegetable Stew," including ingredients like canola oil, onions, potatoes, butternut squash, carrots, tomatoes, chickpeas, and spices.
Diced butternut squash on a plate, with chopped carrots and potatoes on a cutting board, next to a pot of sautéing onions on a stovetop.
Chopped tomatoes in a measuring cup and on a cutting board, beside a pot containing partially cooked vegetables like carrots, potatoes, and squash on a stovetop.
A large pot of simmering Moroccan-style vegetable stew with a wooden spoon, and a smaller pot of boiling water, both on a stovetop.
A large pot of Moroccan-style vegetable stew and a smaller pot filled with cooked quinoa, both on a stovetop.
A close-up view of a blue bowl filled with Moroccan-style vegetable stew, showcasing chickpeas, carrots, and diced tomatoes.
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Moroccan-style Vegetable Stew

🥣 I love to make soups and stews and this one with lots of veggies turned out so tasty. It calls for butternut squash, potatoes, carrots, onions and tomatoes.

🥕 I diced and cooked the onion first and then chopped the rest of the vegetables to add once the onions carmelized. Once all the veggies are in the pot I added enough water to cover them and the seasonings turmeric, cumin, salt and pepper. Once it started to simmer I covered it and let it stew for 45 minutes till all the vegetables are tender.

🧅 I added the rinsed garbanzos and let it cook for another 15 minutes while I cooked the quinoa. I added a bit more seasonings to the soup after tasting it since it was a little sweet with the butternut and sweet potato.

🍠 The recipe originally calls for couscous but since I didn’t have any quinoa was my next best choice. It was really satisfying that I had 2 portions!

#soupseason #veganrecipes #cozyrecipes @Lemon8 Food #lemon8food #lemon8foodcoupon

2024/11/13 Edited to

... Read moreI absolutely adore making Moroccan-style vegetable stews – they’re so comforting and bursting with flavor! While my go-to recipe is amazing, I’ve also picked up a few tricks and variations over time that I think you’ll love. If you’re looking to dive deeper into making this delicious, hearty soup, here are some of my favorite tips. First off, let's talk about those incredible spices. Beyond the turmeric and cumin that give it that signature warmth, don't shy away from experimenting! A pinch of ground ginger, coriander, or even a tiny bit of cinnamon can add wonderful depth. Sometimes I even add a touch of smoked paprika for an extra smoky note. For those who like a bit of heat, a spoonful of harissa paste stirred in towards the end can really elevate the stew. When you're simmering all those beautiful vegetables like butternut squash, potatoes, and carrots, the spices truly meld together, creating that rich, aromatic base we all crave. Just remember to taste as you go and adjust to your preference – that’s the beauty of home cooking! Another fantastic aspect of this Moroccan vegetable stew is its versatility with ingredients. The original recipe calls for onions, chickpeas, and tomatoes, which are staples, but feel free to get creative with other veggies you have on hand. Zucchini, bell peppers, or even a handful of fresh spinach added in the last few minutes can be wonderful additions. If you want to boost the protein even further, red or green lentils cook down beautifully in this stew, adding an extra layer of earthiness. While the OCR mentioned canola oil, I personally often opt for a good quality olive oil when sautéing my onions at the start – it adds a lovely Mediterranean touch. Serving this stew is where you can really make it your own! While I often serve mine with cooked quinoa as a healthy alternative to couscous, it's also incredible with some crusty bread for dipping, or even over a bed of fluffy basmati rice. A sprinkle of fresh cilantro or parsley before serving brightens everything up, and if you’re not vegan, a dollop of plain yogurt or a squeeze of fresh lemon juice can add a refreshing tang. For the best flavor, don't rush the initial steps. Letting those onions caramelize slowly before adding the other ingredients truly builds a foundational sweetness and depth. And remember, the longer your stew simmers gently, the more the flavors develop and the more tender your butternut squash, potatoes, and carrots will become. This stew is also fantastic for meal prepping! It tastes even better the next day as the flavors have more time to deepen. I often make a big batch and store portions in airtight containers in the fridge for up to 3-4 days. It reheats beautifully on the stovetop or in the microwave, making for a quick and healthy meal during a busy week. It's truly a wholesome and satisfying dish, packed with fiber and nutrients from all those lovely vegetables and legumes. Enjoy exploring and making this delicious stew your own!