Moroccan Vegetable Stew

Recipe courtesy of Moosewood Restaurant Favorites (St. Martin’s Griffin, 2013), by the Moosewood Collective

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  • ¼ cup California Olive Ranch extra virgin olive oil
  • 2 cups chopped onions
  • ½ tsp. salt
  • 2 garlic cloves, minced or pressed
  • 1 tsp. ground turmeric
  • 1 tsp. ground cinnamon
  • ½ tsp. cayenne or red pepper flakes
  • ½ tsp. paprika (sweet, hot, or smoked)
  • 4 cups peeled and cubed sweet potatoes (1- inch cubes) (2 large, about 1-1/2 pounds)
  • 2 cups water
  • 1 15-ounce can diced tomatoes
  • 3 cups cubed eggplant (3⁄ 4-i nch cubes) (one 1- pound whole eggplant)
  • 1 cup seeded and chopped bell peppers (any color)
  • 2 cups chopped zucchini or yellow squash
  • 1 15-ounce can chickpeas, undrained (about 1-1⁄ 2 cups beans)
  • pinch of saffron
  • ½ cup currants or raisins
  • 1 to 2 Tbs. fresh lemon juice
  • Cooked brown rice or couscous for serving


  1. In a stew pot, warm California Olive Ranch extra virgin olive oil on medium-low heat. Add onions and salt, and cook, covered, for 5 minutes. Stir in garlic, turmeric, cinnamon, cayenne, and paprika, cover, and cook 3 or 4 minutes.
  2. Add sweet potatoes, stir in water, bring to a vigorous simmer, and cook 5 minutes. Add tomatoes and eggplant, cover, and simmer for 10 minutes, stirring often.
  3. Add bell peppers, zucchini, chickpeas, saffron, and currants. Cover and simmer, stirring often, until sweet potatoes and eggplant are tender, about 15 minutes.
  4. Stir in lemon juice to taste.
  5. Serve over brown rice or couscous


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