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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, 2.2 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.
Curry, Maharajah

Maharajah Curry


Jar, 1/2 Cup, 2 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.

Helpful Hints

Also good over couscous


Based on 1 reviews

Customer Reviews

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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