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Veggie Moroccan Stew

Try this stew to brighten up these dull winter days. The colours alone make us happy! Once it starts to simmer, the yummy aroma will perk everyone up. We can't get enough of these flavours so we've taken our original Chickpea Moroccan Stew with the same spice combo but added cauliflower, zucchini and coconut milk. The coconut milk can be replaced for water if you want a lower fat option. This healthy, super filling stew is a crowd pleaser. To make it even more delicious, serve it with rice or couscous and of course a side of naan bread.


  • 1 medium chopped yellow onion

  • 2 minced garlic cloves

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1/2 tsp cayenne pepper

  • 1 tsp garam masala

  • 1/2 tsp curry powder

  • 1 pinch salt

  • 1 sweet potato, cut into 1/2 inch cubes

  • 1 small head cauliflower, cut into florets

  • 1 medium zucchini, cut into bite sized pieces

  • 1 (14.5 ounce) can diced tomatoes, not drained

  • 1 can coconut milk (or water to cover)

  • 1 (14.5 ounce) can chickpeas, drained and rinsed

  • 1 bunch kale, ribs removed, chopped

  • 1/2 cup chopped fresh cilantro


  • Heat olive oil in a large heavy bottomed pot over medium heat; add onion and garlic until cooked and onions are soft, about 5 minutes.

  • Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute.

  • Add sweet potato, zucchini, cauliflower, diced tomatoes, and coconut milk to the pot. Bring to a simmer and cook until the potatoes are soft, about 30-40 minutes depending on the size of your veggies.

  • Add chickpeas and kale to the pot and stir, cooking for about 5 mins until they soften.

  • Serve with a generous amount of cilantro, heated naan bread and couscous.

Enjoy!! xx 2DA


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