Chef Clay’s Vegetarian Moroccan Stew
Hearty vegetarian Moroccan stew with apricots, beans, and warm spices. Makes large batches and freezes well. Serve over rice or couscous.
Hearty vegetarian stew with lots of aromatic spices. This recipe makes a lot of food, perfect for freezing in batches.
Yield: 8-12 servings
- Warm, aromatic stew loaded with beans, root vegetables, dried fruit, and a bold spice mix.
- Makes a large batch that freezes well; cool, portion, and freeze up to 3 months.
- Serve over rice or couscous and adjust spices, sweetness, or proteins to fit dietary needs.
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.
thespicehouse.com
More About This Recipe
Also good over couscous
Frequently Asked Questions
Is this stew vegetarian or vegan?
The recipe is vegetarian as written because it uses butter and honey. To make it vegan, swap the butter for olive oil or vegan margarine and replace the honey with maple syrup or agave.
Can I freeze this stew and how long will it keep?
Yes. Cool the stew to room temperature, portion into airtight containers or freezer bags, label with the date, and freeze. It keeps well for about 2 to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth if it thickens.
How can I reduce the sweetness in the stew?
Cut the honey by half or omit it, and use fewer raisins or apricots. Add a squeeze of lemon juice or extra canned tomatoes to balance sweetness, and increase savory spices like cumin or turmeric if needed.
Can I substitute fresh fruit for the dried apricots and raisins?
Yes. Use chopped fresh apricots, peaches, or plums, but add them later in cooking and taste for sweetness. Fresh fruit is less concentrated so you may want to reduce added sweeteners.
What should I serve this stew with?
Serve it over rice, couscous, quinoa, or with warm flatbread or crusty bread. A dollop of plain yogurt or chopped fresh herbs like cilantro or parsley brightens the dish.
How many people does this recipe serve?
This recipe makes a large batch and will generally serve about 8 to 10 people as a main course, depending on portion size and sides.
Can I swap or add other vegetables and beans?
Yes. Try butternut squash, eggplant, bell peppers, or zucchini. You can swap canned beans for lentils or cannellini beans. Adjust cooking time for quicker-cooking vegetables and lentils.
How do I make the stew milder or spicier?
For milder flavor, reduce the cracked black pepper and any hot spice like Vulcan's Fire Salt. To boost warmth without heat, add more cinnamon, cumin, or turmeric. For more heat, add cayenne, harissa, or red pepper flakes to taste.
Is this stew vegetarian or vegan?
The recipe is vegetarian as written because it uses butter and honey. To make it vegan, swap the butter for olive oil or vegan margarine and replace the honey with maple syrup or agave.
Can I freeze this stew and how long will it keep?
Yes. Cool the stew to room temperature, portion into airtight containers or freezer bags, label with the date, and freeze. It keeps well for about 2 to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth if it thickens.
How can I reduce the sweetness in the stew?
Cut the honey by half or omit it, and use fewer raisins or apricots. Add a squeeze of lemon juice or extra canned tomatoes to balance sweetness, and increase savory spices like cumin or turmeric if needed.
Can I substitute fresh fruit for the dried apricots and raisins?
Yes. Use chopped fresh apricots, peaches, or plums, but add them later in cooking and taste for sweetness. Fresh fruit is less concentrated so you may want to reduce added sweeteners.
What should I serve this stew with?
Serve it over rice, couscous, quinoa, or with warm flatbread or crusty bread. A dollop of plain yogurt or chopped fresh herbs like cilantro or parsley brightens the dish.
How many people does this recipe serve?
This recipe makes a large batch and will generally serve about 8 to 10 people as a main course, depending on portion size and sides.
Can I swap or add other vegetables and beans?
Yes. Try butternut squash, eggplant, bell peppers, or zucchini. You can swap canned beans for lentils or cannellini beans. Adjust cooking time for quicker-cooking vegetables and lentils.
How do I make the stew milder or spicier?
For milder flavor, reduce the cracked black pepper and any hot spice like Vulcan's Fire Salt. To boost warmth without heat, add more cinnamon, cumin, or turmeric. For more heat, add cayenne, harissa, or red pepper flakes to taste.
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.
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!