Sunday, November 13, 2011

Vegan Moroccan Stew

Another recipe from my Our Big Earth days!!  This one is AWESOME!!


When it comes to fall cooking, I think pumpkin, butternut squash, warm apple pie and steaming sweet potatoes. Smells like cinnamon, nutmeg, cloves, curry, chilli powder, cumin and ginger fill the air. Just thinking about these ingredients makes me feel warmer and wanting to curl up with a good book and a comfy blanket!

This cozy dinner recipe!  Just like a good book, this is a meal to warm up with.


Moroccan Stew

Serves 4 very hungry people or 6 not so hungry!


  • 3 cups vegetable broth
  • 1 – 2 green peppers – seeded and chopped into 1” chunks
  • 3 cups sweet potato – peel left on
  • 1 cup onion – chopped
  • 1 cup grated carrot*
  • 1 can chickpeas/garbanzo beans – drained and rinsed
  • 1 cup canned crushed tomatoes
  • 1 clove garlic – minced
  • 2 tsp. grated ginger*
  • 1 tsp. curry powder
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. chilli powder
  • 3 tsp. peanut butter (optional)
  • Raisins (I usually leave this out and serve in a dish, as many people dislike raisins)
  • Salt and pepper to taste
  • Chopped cilantro for garnish. Or if you are a cilantro fan like we are, feel free to add a whole bunch of cilantro, reserving some for a topping.


1. Toast spices at the bottom of your soup pot in a little bit of oil, stirring often to prevent burning. This step will add a richer element to the stew. *Optional, if you are making a quick dinner.

2. Add in garlic, green peppers, ginger and onion. Stir to coat with spices. Sauté for 2 minutes.

3. Up next, add your 3 cups vegetable broth, sweet potato, carrots, tomatoes (including juice) and chickpeas.

4. Cook until sweet potato becomes very soft (about 20 minutes)

5. Just before serving add in peanut butter and raisins, mix until it gets creamy!

6. Top with fresh, chopped cilantro.


Recipe alternatives:

  • Could be served over rice, couscous, quinoa or just eaten alone
  • Can use pita, poppadum's or roti for dipping
  • To make it more “picky eater friendly”, you could make up the stew, excluding chickpeas (I have to do this at my house), peanut butter, raisins, cilantro. Serve these ingredients in small bowls on the side, so each person can customize their own meal.
  • For the non-spice lovers – exclude chilli powder and be sure your curry powder is of the mild variety.
  • Great recipe for freezing


*I am lazy with the carrots, and I just pop them into the food processor, and it’s done in about 30 seconds, with no grated fingers anywhere!
*Tip regarding ginger. Buy a large knob of ginger, wash thoroughly and toss in freezer. This makes it much easier to grate, and you will always have ginger on hand. No need to peel, especially if it’s organic, the skin has extra nutrients.

Hope you enjoyed!! I like this with a little extra PB and raisins! Must make again soon!

Jessica signature


  1. Whoa, this looks so good! Chickpeas, PB, veggies...what's not to love? :)

  2. Gorgeous photo!! Makes me want Moroccan Stew right meow! :D

  3. this looks wonderful jess, comfort and spice in a bowl!

  4. This looks great--love the combination of stuff in it. I love anything with ginger as a rule, and I'm totally into the peanut butter option!

  5. Jessica, I want to make this and eat it on my couch while curled up under my big blanket!

  6. That sounds fabulous and flavourful! Also, thanks for the tip about the ginger - I had never heard of freezing it before.

  7. You have me SWOONING over here!! Peanut Butter?! HELLO!!!!

    Seriously, this looks like something in a restaurant! Love it!!


  8. I can taste the heartiness just by looking at that picture!! Looks amazing girl!

  9. How did I miss this post?!? I cannot wait to try this, and I happen to have all the ingredients on hand!


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