Moroccan Vegetable Stew

January 19, 2018

This recipe is vegan, but if you like chicken, add Moroccan Seasoning to uncooked bone-in chicken pieces, brown in frying pan, then add to stew to cook. Delicious!!

1 onion, diced large pieces 
olive oil, about 3 Tbsp.
½ -1 head cauliflower, cut into small florets 
5 carrots, thick sliced 
4 stalks celery, thick sliced 
1 large sweet potato, ½ inch dice 
2 bell peppers, large dice 
3-4 cups broth
1 can diced tomatoes or fresh tomatoes, diced 
2 cup green peas 
1 cup dried apricots, cut into chunks 
1 (15 oz.) can garbanzo beans, rinsed and drained 
3-4 Tablespoons Stuart’s Spices Moroccan Seasoning 
1 tsp. salt, or to taste 
1 tsp. Stuart’s Spices black pepper

  • In Dutch oven (or large pot), saute onion in oil until translucent, about 5 minutes.
  • Add 1 Tbsp Moroccan seasoning. Add cauliflower, carrots, celery, sweet potato & bell peppers; saute another 3-5 min.
  • Add broth, tomatoes, salt, pepper and remaining 2 Tbsp Moroccan Seasoning. Heat just to a boil.
  • Place Dutch oven in 350° oven. After 20 minutes, remove from oven & taste; adjust seasonings.
  • Add green peas, apricots, garbanzo beans & return to oven for 25 more minutes or until vegetables are tender. Most of the liquid should be absorbed.
  • Serve alone or over rice or couscous.