Vegetable Moroccan Stew


1 tbsp olive oil

1 onion, chopped

1 garlic glove, crushed

2 teaspoons ground cinnamon

2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1/2 teaspoon ground allspice

1/4 teaspoon salt

300ml vegetable stock

400g can chickpeas, drained

12 dried apricots, sliced

2 medium potatoes, peeled and cubed

4 medium carrots, sliced

Serves 4


Preparation Time: 15 minutes

Cooking Time: 30 minutes

  1. Heat the oil in a large flameproof saucepan and lightly fry the onion until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
  2. Stir in the ground cinnamon, cumin, coriander, pepper and allspice. Cook for 2 mins, stirring occasionally. Add the chickpeas, potatoes, apricots and carrots vegetable stock and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
  3. Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.

Depending on your tastes you can add more garlic if required and there is always the option to buy a premade Moroccan spice mix.

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