Moroccan 30-Minute Meal: Winter Vegetable Stew

"Couscous - The food's so nice, they named it twice." - Pineapple Express

I made a Moroccan Winter Vegetable Stew.  It's a vegetable medley seasoned with generous participation from your spice rack.  So everytime I make this, I change it up a bit.  But I think I've finally found what I'm happy with. 

I use the following spice blend:
  • 1 tsp paprika
  • 1 tsp tumeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp allspice
  • 1/2 tsp cayenne
  • 1/2 tsp black pepper
  • 1 tsp salt



2 T grapeseed oil
Garlic Cloves (3 crushed)
Onions (1, diced in 1" cubes)
Carrots (3, diced in 1" cubes/slices)
Frozen Green Beans (1 cup)
Small Yukon gold potato (1, diced in 1" cubes)
Large Sweet Potato (1, diced in 1" cubes)
Chickpeas (1 cup)
3 T moroccan spice blend
2 cups vegetable broth
Heat oil in a large pot and sautee garlic and onions for 4 minutes. 
Add carrots and Yukon gold potatoes and cook for 2 minutes. 
Add sweet potatoes, chickpeas, vegetable broth, and spice blend. 
Cook covered for 4 minutes.  Add more broth or water if necessary.
Add the green beans and cook for 2 minutes. 
Green beans should keep their bright green color. 
Serve with Near East pine nut couscous and a light salad topped with orange slices.


  1. Mmm there's nothing like a hearty vegetable stew to warm me up during the winter. Love all the spices in this one :).


Thanks for posting a comment! Check back soon for my reply!