Moroccan Vegetable Stew


Don’t be daunted by all the ingredients! This is really easy to make and very, very tasty. This is a warming dish for a cool autumn night.       Makes 6 servings


  • 2 TBS olive oil
  • 2 cloves garlic, chopped
  • 1 tsp ginger root, peeled & grated
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • ½ tsp  turmeric


  • 1 large onion, chopped
  • 3 medium carrots, chopped
  • 4 small turnips, or 2 small rutabagas & 2  turnips
  • 1 yam – ½ lb (I prefer garnet or ruby), peeled and cut into cubes
  • 1 ½ cup mushrooms, sliced


  • 3 TBS tomato paste mixed w/ 2 cups water  (for extra flavor, simmer all the vegetable peels in the water for 20 minutes)
  • Dash or two of cayenne pepper to taste


  • 1 ½ cups fresh cooked chick peas (or canned, drained and rinsed)
  • ½ cup yellow raisins, or black
  • 2 small zucchini or yellow squash, if available, thinly sliced
  • Salt & pepper to taste


  • ½ cup raw cashew nuts
  • 2 TBS fresh parsley



Heat the oil in a large stewpot and gently sauté the garlic, ginger, cumin, cinnamon, and turmeric until fragrant – about 2 minutes.

Add the onions, carrots, turnips and yams and stir-fry for 5 minutes, or until vegetables are fully coated with the spice mixture.


Add the tomato paste and water/broth mixture; bring to a boil, cover and simmer gently for 15 minutes.

Add the chickpeas, raisins, zucchini, and parsley and simmer for another 15 minutes.

Season with S & P to taste.


This tastes great over rice or quinoa. I like to keep the grain separate from the vegetable stew, and the stew juices reserved in a gravy boat to spoon on top.  Enjoy!

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