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    Home » Recipes » Entrees

    Vegetarian Moroccan Stew Recipe

    Published: Jan 23, 2013 · Modified: Aug 20, 2021 by Kelly Stilwell · This post may contain affiliate links 3 Comments

    Jump to Recipe Print Recipe

    Once you make this vegetarian Moroccan stew recipe, you will want to add it to your monthly rotation, especially when you're participating in the Daniel Fast.

    Though my husband and I decided to do The Daniel Fast again this year, giving up a number of foods like sugar, bread, and meat for 21 days, it has been more of a feast than a fast!

    Try this roasted vegetable soup (one of the most popular dishes on this site!) and part of this list of Daniel Fast soup recipes.

    For more meal ideas, check out some of these Daniel Fast breakfast recipes and this list of favorites from Daniel Fast recipes 2022.

    moroccan stew with pita on black board with gold spoon

    I love vegetables. In fact, my husband can't understand why I would eat green beans when there is a steak on my plate!

    I'm not talking about a can of green beans, but if I am served fresh haricots verts, I will eat them as quickly as my husband devours his steak!

    My point is, giving up meat has not been that hard for me, especially when I make things like this. Having a no meat day once or twice a week is a healthy way to eat for everyone.

    What You Need for Moroccan Stew

    You will need olive oil, onion, garlic, cumin, a cinnamon stick, butternut squash, potatoes, vegetable broth, chickpeas, a can diced tomatoes, saffron, lemon zest, sliced greek olives, couscous, fresh cilantro, toasted almonds (optional) and salt and pepper.  

    moroccan stew

    As always, look at the labels on your canned goods. Vegetable broth and tomatoes are notorious for adding sugar.

    How to Make Moroccan Stew

    Heat the olive oil over medium heat in a 3-4 quart Dutch oven or soup pot with a tight-fitting lid.   Add onion, garlic, cumin, and cinnamon, and season with salt and pepper.  

    Moroccan stew aromatics

    Cook, stirring occasionally until the spices are aromatic and the onions are soft and translucent about 5 minutes.   Stir in squash and potatoes, season again with salt and pepper if needed, and cook until they begin to soften, for about 10 minutes.  

    moroccan stew veggies

    Add the broth, chickpeas, tomatoes, and saffron, if using.  

    broth Moroccan stew in blue cast iron pot

    Bring the soup to a boil and then reduce heat to low. Cover and simmer for about 30 minutes.

    Rinse couscous to remove starch and give it a fluffier texture.

    Prepare the couscous while the stew is simmering.

      Remove from heat and stir in and olives and zest.   Serve the stew over the couscous and top with sliced almonds and chopped cilantro.    

    moroccan stew with pita on black board

    This stew was a big hit with the whole family, and we loved the leftovers the next day, as well.   This will be on our menu throughout the year, but I could really eat like the Daniel Fast all year long!

    More Daniel Fast Recipes

    For breakfast, we love this easy muffin recipe along with an almond milk smoothie or this tropical coconut oatmeal porridge.

    Below are some of our favorite dinner recipes.

    • Roasted Root Vegetable Soup Recipe
    • Vegan Split Pea Soup Recipe
    • Kale and Sweet Potato Vegan Power Bowl
    • Creamy Walnut Sauce Recipe for Pasta
    moroccan stew with pita on black board with gold spoon

    Moroccan Stew | The Daniel Fast

    A delicious and hearty vegan stew, perfect for any time you want to eat a healthier meal.
    5 from 1 vote
    Print this Recipe Pin this Recipe Rate
    Course: Lunch or Dinner
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 8 servings
    Calories: 611kcal
    Author: Kelly Stilwell

    Ingredients

    • 3 T olive oil
    • 1 med yellow onion chopped
    • 4 cloves garlic mined
    • 3 teaspoon ground cumin
    • 1 cinnamon stick
    • Salt & freshly ground pepper
    • 5 cups butternut squash diced into 1 inch pieces
    • 3 cups red potatoes diced into 1 inch pieces
    • 3 ½ cups vegetable broth
    • 3 cups canned chickpeas drained
    • 3 cups crushed tomatoes
    • Pinch of saffron threads optional, but I used them
    • 1 teaspoon lemon zest I used fresh
    • 1 cup sliced black olives
    • 6 cups steamed couscous
    • Fresh cilantro and toasted almonds for garnish Optional

    Instructions

    • Heat the olive oil over medium heat in a 3-4 quart Dutch oven or soup pot with a tight-fitting lid.
    • Add onion, garlic, cumin, and cinnamon, and season with salt and pepper.
    • Cook, stirring occasionally until the spices are aromatic and the onions are soft and translucent about 5 minutes.
    • Stir in squash and potatoes, season again with salt and pepper if needed, and cook until the vegetables are just starting beginning to soften - about 10 minutes.
    • Add the broth, chickpeas, tomatoes, and saffron, if using.
    • Bring the soup to a boil and then reduce heat to low. Cover and simmer on low for about 30 minutes.
    • Prepare the couscous while the stew simmers.
    • Remove from heat and stir in zest and olives.
    • Serve the stew around a mound of couscous.

    Notes

    This recipe was originally posted in 2015 and has been revised a bit as we have made it over and over. The zest was reduced to 1 teaspoon from 1 tablespoon, so if you made it before

    Nutrition

    Serving: 1 | Calories: 611kcal | Carbohydrates: 115g | Protein: 19g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 804mg | Fiber: 16g | Sugar: 12g
    Tried this Recipe? Tag me Today!Mention @kastilwell or tag #FFFP!
    « 7 Day Daniel Fast Meal Plan
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    Reader Interactions

    Comments

    1. Angela Cash

      April 12, 2013 at 6:52 pm

      This looks so amazing I had to Pin It! I am always looking for new tasty vegetarian dishes to make and I LOVE couscous and chickpeas. YUM!! Thanks for sharing.

      Reply
      • admin

        April 12, 2013 at 6:57 pm

        Thanks, Angela! It is really good! Enjoy! Thanks so much for visiting and taking the time to comment!

        Reply
    2. Scarlet Paolicchi

      April 06, 2013 at 5:04 pm

      This looks delicious! I'd like to try it with Israeli couscous for a dinner this week.

      I've added this page to my StumbleUpon. 🙂

      Reply

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    Welcome! Food, Fun & Faraway Places® is a travel and food blog written by Kelly Stilwell. From delicious recipes to world travel, we’ve got you covered! Contact Kelly at kastilwell@gmail.com.

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