Moroccan Chickpea and Vegetable Stew

I adapted this delicious vegetarian stew from an Aida Mollenkamp recipe that was on the Food Network site. I changed up the spices quite a bit. Harissa and preserved lemon are key ingredients! It's super colorful and pretty, too

Total Time:  30 minutes Active Time:  20 minutes Number Serves:  6 Equipment:  Large heavy pot


3 tablespoons olive oil
1 large Spanish onion
6 large cloves garlic, thinly sliced
1 tablespoon ground cumin
1 teaspoon ground caraway seeds
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
pinch cinnamon
2 teaspoons ground coriander
1 pound butternut squash, cut into 3/4-inch cubes
1/2 pound carrots, chopped
¾ pound new or Yukon gold potatoes, cut into 1/2-inch cubes
4 cups cooked chickpeas
1 1/2 teaspoons harissa
pinch crumbled saffron threads
1 14-ounce can diced tomatoes, with juice
3 ½ – 4 cups vegetable stock
½ preserved lemon, finely chopped
1 cup large green olives, such as Cerignola


Toasted sliced or slivered almonds
Chopped fresh cilantro
Plain yogurt (soy or regular)


Heat the oil in a large dutch oven or heavy-bottomed pot. Add the onions, garlic, spices, salt and pepper and cook over medium heat for about 5 minutes. Stir in the squash, carrots and potatoes and cook for 5 minutes. Add chickpeas harissa, saffron, and tomatoes. Add vegetable stock to just barely cover the vegetables. Cook, covered, for about 20-30 minutes, until vegetables are tender. Season with additional salt to taste, then stir in the preserved lemon and olives. Serve, garnishing with the suggested additions as you like.


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