Hearty Moroccan Vegetable Stew
40 minutes·Serves 4
This dish borrows its flavor profile from Moroccan harira, a flavorful stew traditionally made with chickpeas, fava beans, and lamb. In the plant-based version, the flavor and texture draws from chickpeas, butternut squash, and other vegetables cooked in Middle Eastern spices. This version resembles a stew; add more broth if you want it soupier.
Ingredients
- 4 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and sliced
- 1 large zucchini, cut into 1-inch slices
- 5 to 7 garlic cloves, minced
- ½ teaspoon red pepper flakes
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 4 cups vegetable broth, plus more as needed
- 1 cup cubed butternut squash
- 1 (15-ounce) can crushed tomatoes, with juice
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 to 3 cups fresh spinach or arugula
- Zest of 1 lemon
- ½ cup chopped roasted almonds
Serving suggestion
Chopped parsley
Toasted pita bread
Instructions
- 1Sauté the olive oil, onion, carrots, and zucchini in a large soup pot over medium heat for 5 minutes. Add the garlic and continue to sauté until fragrant, about a minute.
- 2Stir in the red pepper flakes, turmeric, cumin, salt, and black pepper. Add the vegetable broth, butternut squash, crushed tomatoes, and chickpeas and bring to a boil over medium heat. Decrease the heat and simmer until the squash is tender, about 30 minutes. Add more broth if you’d like it soupier.
- 3Stir in the spinach, lemon zest, and almonds. Taste, add salt and black pepper as needed. Top with parsley and serve with toasted pita bread.
Easy Ingredient Swaps
↔3 stalks celery, chopped, for the zucchini
↔1 cup chopped sweet potatoes or new potatoes, for the butternut squash
↔1 tablespoon lemon juice for the lemon zest
Love this recipe?
All 87+ recipes with hand-drawn illustrations in the print cookbook.
Buy The One & Done Cookbook