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Recipes

Chef Clay’s Vegetarian Moroccan Stew

Chef Clay’s Vegetarian Moroccan Stew
Hearty vegetarian stew with lots of aromatic spices. This recipe makes a lot of food, perfect for freezing in batches.

Yield: 8-12 servings

Spices

Featured in this Recipe

Cumin, Ground Seeds

Ground Cumin Seeds

$7.99

Jar, 1/2 Cup, 2.0 oz.
Ginger, Ground

Ground Ginger

$7.99

Jar, 1/2 Cup, 2 oz.
Cloves, Ground

Ground Cloves

$9.99

Jar, 1/2 Cup, 2.5 oz.
Nutmeg, Ground

Ground Nutmeg

$9.99

Jar, 1/2 Cup, 2.4 oz.
Turmeric

Turmeric

$6.49

Jar, 1/2 Cup, 1.7 oz.
Vulcan's Fire Salt

Vulcan's Fire Salt

$9.99

Jar, 1/2 Cup, 2.6 oz.

Ingredients

Preparation Instructions:

1. Combine first (9) ingredients together in a bowl and set aside.
2. In a large soup pot, melt butter and sauté onion for about 5 minutes. Add carrots, sweet potatoes and red potatoes. Sauté for additional 5 minutes.
3. Add kale, apricots, raisins tomatoes, garbanzo beans, red kidney beans and honey.
4. Add seasoning mix. Stir to mix well and cook for 5 minutes.
5. Add vegetable broth. Let cook on low heat for additional 30 minutes (stir occasionally).

Serve over rice.

More About This Recipe

Also good over couscous

Comments

Rating:
Based on 2 reviews

Customer Reviews

Kevin

Good recipe, overall. I was skeptical about pouring an entire cup of honey into the pot, but rolled with it. My instincts were right – 1 cup of honey is way too much for my preferences. I’ll make this again, but will knock the honey down significantly and increase some of the other spices.

Kim B.

I LOVE the curry that I purchase from this store, which was what I was doing when I fond this recipe. Oh my goodness!!!! This is waaaaay up on the list of regular recipes to cook. I LOVE THIS recipe!!!! On a scale of 1 – 5; I rate my recipes by, this is a 10 . Swoon! You have got to try it! Good job, Chef!

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