Moroccan Veggie Stew

I love sharing nutritarian recipes!

I made this for dinner yesterday and it was great.  It had a nice balance of flavours and was warm and soothing.  A perfect nutritarian meal for a cool evening.

Moroccan Veggie Stew
Recipe type: Entree
Cuisine: Moroccan, Vegan, Nutritarian
Cook time: 
Total time: 
Serves: 6
This is a wonderful dish for the cool days of fall or winter.
  • 1 large onion, chopped
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 3 cloves of garlic chopped
  • 2 cups crushed tomatoes
  • 3 small sweet potatoes cubed
  • 3 small zucchini cubed
  • 7-8 mushrooms, cubed
  • 1.5 teaspoons ground cinnamon
  • 1.5 teaspoons ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon schriracha hot sauce (or to taste)
  • ¼ teaspoon ground allspice
  • 2 cans (15 ounces) chickpeas, rinsed and drained
  1. Saute the onion, peppers and garlic until softened. Add the sweet potatoes and let cook a bit until they are halfway done or a bit more even. Add the spices, tomatoes and the rest of the ingredients and let simmer until the potatoes are completely cooked.
  2. Serve over broccoli or brown rice.


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