Skip to content


FREE SHIPPING ON Flatpacks, Exactpacks, and all ORDERS OVER $49


Most Popular Searches

Continue Shopping
Item Was Added To Your Cart
Your cart is currently empty.


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


Featured in this Recipe

Cumin, Ground Seeds

Ground Cumin Seeds


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

Ground Ginger


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

Ground Cloves


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

Ground Nutmeg


Jar, 1/2 Cup, 2.4 oz.



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

Vulcan's Fire Salt


Jar, 1/2 Cup, 2.6 oz.


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


Based on 2 reviews

Customer Reviews


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!

Follow Us on Instagram @thespicehouse