Make Ahead Vegetarian Moroccan Stew Recipes

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VEGETARIAN MOROCCAN STEW



Vegetarian Moroccan Stew image

A great vegetarian meal that's really easy to make. Serve over steamed couscous.

Provided by Front242

Categories     Soups, Stews and Chili Recipes     Stews

Time 40m

Yield 6

Number Of Ingredients 17

1 tablespoon olive oil
1 yellow onion, diced
4 cloves garlic, minced
2 teaspoons ground cumin
1 (4 inch) cinnamon stick
salt and pepper to taste
1 pound butternut squash - peeled, seeded, and cut into 2-inch cubes
4 large red potatoes, cut into 2-inch cubes
2 cups vegetable broth
1 (15 ounce) can garbanzo beans, drained
1 (14.5 ounce) can canned diced tomatoes with their juice
1 cup pitted, brine-cured green olives
½ teaspoon lemon zest
1 ¾ cups water
1 (10 ounce) box uncooked couscous
6 tablespoons plain yogurt
6 tablespoons chopped fresh cilantro

Steps:

  • Heat olive oil in a large covered saucepan or Dutch oven over medium heat, until oil is hot but not smoking. Drop in the onion, garlic, cumin, cinnamon stick, and salt and pepper. Cook and stir for 5 minutes, until onion is tender and translucent.
  • Stir in the butternut squash and potato cubes, broth, garbanzo beans, and tomatoes, and bring the mixture to a boil. Reduce heat, cover the pot, and simmer about 20 minutes, stirring occasionally, until the squash and potatoes are tender. Remove the stew from heat, and stir in the olives and lemon zest.
  • In a large saucepan, bring 1 3/4 cup water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. Serve stew over cooked couscous. Garnish each serving with a dollop of yogurt and a sprinkle of cilantro leaves.

Nutrition Facts : Calories 493.6 calories, Carbohydrate 97 g, Cholesterol 0.9 mg, Fat 7.1 g, Fiber 12.8 g, Protein 14.8 g, SaturatedFat 1 g, Sodium 990.1 mg, Sugar 8.9 g

MOROCCAN VEGETARIAN STEW



Moroccan Vegetarian Stew image

This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a dollop of yogurt or sour cream to cool it down. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

1 tablespoon olive oil
1 large onion, chopped
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 small butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
2 medium potatoes, peeled and cut into 1-inch cubes (about 4 cups)
4 medium carrots, sliced
3 plum tomatoes, chopped
3 cups water
2 small zucchini, cut into 1-inch cubes
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute., Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes. , Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.

Nutrition Facts : Calories 180 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 9g fiber), Protein 5g protein. Diabetic Exchanges

MAKE-AHEAD VEGETARIAN MOROCCAN STEW



Make-Ahead Vegetarian Moroccan Stew image

This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, and refrigerate it for up to 3 days or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it with the canned ingredients the day you wish to cook it for a wonderful exotic meal in just 30 minutes.

Provided by Make-Ahead Mamas

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h10m

Yield 6

Number Of Ingredients 23

1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
1 tablespoon butter
1 sweet onion, chopped
2 cups finely shredded kale
4 (14 ounce) cans organic vegetable broth
1 (15 ounce) can garbanzo beans, drained
1 (14.5 ounce) can diced tomatoes, undrained
3 large potatoes, peeled and diced
2 sweet potatoes, peeled and diced
4 large carrots, chopped
1 cup dried lentils, rinsed
½ cup chopped dried apricots
1 tablespoon honey
1 teaspoon ground black pepper, to taste
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
  • Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
  • Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
  • Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.

Nutrition Facts : Calories 543.2 calories, Carbohydrate 110.6 g, Cholesterol 5.1 mg, Fat 4.2 g, Fiber 24 g, Protein 19.5 g, SaturatedFat 1.5 g, Sodium 1217.9 mg, Sugar 23.2 g

MAKE-AHEAD VEGETARIAN MOROCCAN STEW



Make-Ahead Vegetarian Moroccan Stew image

This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, the refrigerate it for up to 3 days, or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them and assemble it with the canned ingredients the day you wish to cook it, for a wonderful exotic meal in just 30 minutes.

Provided by ElizabethKnicely

Categories     Stew

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 23

1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground turmeric
1/8 teaspoon curry powder
1 teaspoon kosher salt
1 tablespoon butter
1 sweet onion, chopped
2 cups finely shredded kale
4 (14 ounce) cans organic vegetable broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 tablespoon honey
4 large carrots, chopped
2 sweet potatoes, peeled and diced
3 large potatoes, peeled and diced
1 (15 ounce) can garbanzo beans, drained
1/2 cup chopped dried apricot
1 cup dried lentils, rinsed
1 teaspoon ground black pepper, to taste
1 tablespoon cornstarch (optional)
1 tablespoon water (optional)

Steps:

  • 1.Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl, reserve.
  • 2.Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in the shredded kale and reserved spice mixture. Cook for 2 minutes or until kale begins to wilt and spices are fragrant.
  • 3.Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, dried apricots, and lentils. Bring to boil; reduce heat to low.
  • 4.Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste. If desired, combine optional cornstarch and water; stir into stew. Simmer until stew has thickened, about 5 minutes.
  • MAKE AHEAD TIP:.
  • If making ahead or freezing, prepare stew through Step 3. Simmer for 5 minutes over low heat; remove from heat and cool in the pot or in freezer-safe container. Transfer to the fridge (store for up to 3 days) or freezer. The vegetables store better if not fully-cooked prior to refrigeration or freezing. When ready to eat, (if frozen) thaw in refrigerator for 24 to 48 hours, then pour stew into a pot, bring just to a boil, and simmer until heated through.

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