Name: Moroccan Stew | The Daniel Fast
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 3 T olive oil; 1 med yellow onion, chopped; 4 cloves garlic, mined; 3 tsp 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 1/2 cups vegetable broth; 3 cups canned chickpeas, drained; 3 cups crushed tomatoes; Pinch of saffron threads (optional, but I used them); 1 tsp lemon zest (I used fresh); 1 cup sliced black olives; 6 cups steamed couscous; Fresh cilantro and toasted almonds for garnish (Optional)

Jump to Recipe

Once you make this Moroccan Stew, 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!

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.

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.

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.

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.

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.

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

If you're looking for more recipes that work with the Daniel Fast, we love this roasted vegetable soup, this Lentil Dahl, and this Kale and Sweet Potato Bowl.

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

Moroccan Stew | The Daniel Fast

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

A delicious and hearty vegan stew, perfect for any time you want to eat a healthier meal.

Ingredients

3 T olive oil
1 med yellow onion, chopped
4 cloves garlic, mined
3 tsp 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 tsp 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 Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 611Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 804mgCarbohydrates: 115gFiber: 16gSugar: 12gProtein: 19g

Comments

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. 🙂

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.

- 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!

What You Need for Moroccan Stew

How to Make Moroccan Stew

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