Moroccan Stew

Posted · 21 Comments

The exotic fragrance of this dish as it’s cooking is almost reason enough to make it. This vegetable stew makes a substantial meal, especially when served with hard-boiled eggs or toasted chopped almonds, brown rice or couscous.






Moroccan Stew
Serves: 4 to 6
  • ⅓ cup olive oil
  • 3 cups coarsely chopped onions
  • 2 garlic cloves, minced or pressed
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • ¼ teaspoon cayenne
  • ½ teaspoon paprika
  • 1 cup sliced carrots
  • 4 cups cubed sweet potatoes or butternut squash
  • 3 cups cubed eggplant
  • 1 green pepper, sliced in strips
  • 4 cups sliced zucchini or summer squash
  • 2 large tomatoes, chopped
  • 1½ cups cooked garbanzo beans, liquid reserved
  • pinch of saffron
  • ¾ cup dried currants or ½ cup raisins
  • Optional: 2 hard cooked eggs, chopped
  • Optional: ½ cup coarsely chopped toasted almonds
  • ¼ cup chopped fresh parsley
  1. In a stew pot, heat the olive oil and sauté the onions for 2 or 3 minutes.
  2. Add the garlic and spices, stirring continuously.
  3. Add the vegetables in the order given above, so that the starchier vegetables will cook the longest.
  4. Sauté after the addition of each vegetable until its color deepens.
  5. Stir in the garbanzo beans, the saffron, and the currants or raisins.
  6. There should be some liquid at the bottom of the pot from the cooking vegetables. However, if the stew is dry, add ½ cup of tomato juice, liquid from the garbanzo beans, or water.
  7. Cover the stew and simmer on low heat until all the vegetables are tender.
  8. Add the chopped parsley just before serving.
21 Responses to "Moroccan Stew"
  1. Irka says:

    The best Moroccan Stew bar none……I have tried many versions, but this recipe tastes the best and my guests rave about it.

  2. ginger blymyer says:

    This has been one of our favorite recipes for thirty and more years. Glad to rediscover it. I have been looking and forgot where it came from. Thanks.

  3. krista says:

    I recall a recipe similiar to this of your that had apple juice or apples in it? is there another similiar recipe?

  4. Katie says:

    I am so glad I came across this recipe! When I lived in Ithaca, the Moroccan Stew was one of my favorite dishes to eat at the Moosewood. I was very pleased with how well this recipe turned out and how easy it was to make at home.

  5. Nancy Simmons says:

    I just happened to compare this on-line recipe with the one in my (now-old) New Recipes from Moosewood Restaurant. I notice that for several ingredients where the original gives fractional measures for ingredients, these came out as whole (I guess) in the digital version. For example, my book reads “1/4 to 1 teaspoon cayenne,” whereas your version has no number before the word “teaspoon,” which would suggest to many folks, use a whole teaspoon. Your version reads “teaspoon cinnamon” and “teaspoon paprika,” whereas my book reads “1/2 teaspoon” in both cases. Yours reads “cup dried currents,” mine “3/4 cup . . . .” And finally, yours reads “cup chopped fresh parsley,” where mine reads “1/4 cup . . . .” Some of these losses of fractions might make a difference in the result.
    I do like the “optionals” you’ve added to the original recipe.

    • laura says:

      Hi Nancy,
      I’ve just looked at the recipe for Moroccan Stew twice, and it does have fractions. Maybe you need to refresh your page if you’re using an older cookie to link to the recipes. I’m not sure, but the fractional amounts are there on my screen.

  6. David says:

    I’m a big Moosewood fan. I haven’t yet tried this recipe but I’m comparing this recipe with the recipe of the same name in Sundays at the Moosewood. It’s quite different. Wondering if this recipe is an updated version??

    • laura says:

      Hi David,
      No, this is a different recipe! In Sundays at Moosewood, there are two other great Moroccan dishes, Vegetable Tagine (a juicy, lemony stew with artichoke hearts and olives, and Eggplant Marrakech. You’ve inspired me to post these!

  7. Sylvie says:

    I made this recipe and it was good but bland. Does it need salt?

    • laura says:

      Hi Sylvie,
      You are the first person to comment that it’s bland, and yes, I just looked again at the recipe and sure enough, there’s no salt listed! This is one of our favorites, and it should absolutely not be bland, and I’d suggest that you add salt to taste, (start with 1/2 teaspoon), and slightly increase the cumin, cayenne and cinnamon. I hope this helps. At Moosewood, we lightly toast the cumin seed just until it begins to darken, then grind it in a spice grinder. That really increases the depth and mellowness of the flavor. Remember to saute your spices in olive oil to release their flavors.

      • sylvie says:

        thank you very much, Laura.I will do as you said. I have bought your new cookbook (restaurant favorites) and I love it!I have other cookbooks from Moosewood since 20 years. I’m from Quebec, so I learn to cook vegetarian meals and english at the same time! Thanks again!

  8. Becca says:

    I’ve made this dish several times over the past couple of years for Fall and Winter parties. It’s always a huge hit, and I make sure to let people know where I got the recipe. I’ve never had it from the restaurant, but it’s dishes like this that inspire me to take the pilgrimage up to try it in person. Thanks, Moosewood!

  9. Robert Ford says:

    I’ve made this one as well as the one from Sundays at Moosewood. Both are excellent, but I think I prefer the one from Sundays at Moosewood, which is quite different from this one. The Moosewood African peanut stews are also great!

  10. Irene Rothschild says:

    Am in the midst of trying this because of where it came from, and the wonderful reputation of the restaurant. I am wondering if the vegetables are meant to be crisp, or more like a melange. Thanks for the recipe, and for your help.

    • laura says:

      Hi Irene, the vegetables are meant to be tender, not crisp. Eggplant, sweet potatoes, etc. should not be mushy, but fully cooked, as in a ratatouille or other vegetable stew or tajine.I hope this helps.

  11. Marilyn says:

    Better than expected! A new staple in our meal rotation. Thanks

  12. Hal Hagan says:

    My wife and I tried this at the Moosewood on one of MANY visits (we eat there every single evening whenever we’re in Ithaca – absolutely LOVE it)… needless to say we were captivated. We make this recipe at all times during the year, though somehow it’s exactly what one would love upon coming in from a day outside on a crisp autumn day. We normally make it more watery, so that it’s like an exceptionally hearty soup, rather than a true stew, and to keep our carbs limited we don’t usually have it on top of more carbs like rice, couscous or quinoa (it’s great with all of these, we just feel with the sweet potato and squash (we use both) it’s already got enough carbs for us – however do as you like). The greatest tragedy is that the Moosewood is about a 4-hour drive from our home near Toronto; the greatest blessing is that we have almost all of their amazing cookbooks, and we continue to find new treats in them constantly. May the Moosewood continue making people healthy and happy, forever!

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