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An aromatic and delicious Vegan Moroccan Stew recipe; perfect Vegetarian Fair for a tasty and healthy Meatless Monday.
This Moroccan inspired vegetarian recipe sees a selection of vegetables cooked into a warming vegetable stew with sweet aromatic spices, a touch of harrisa and served with an almond couscous.
Healthy, low fat, vegan and full of fantastic flavour; this dish is a perfect vegetarian meal for a special occasion or when sharing a special family home-cooked dinner.
The combination of Moroccan spices and dash of harrisa towards the end really make this dish. With chickpeas and dried fruit this vegetarian dish is far more than a simple vegetable stew. Serve warm spooned over fluffy couscous and topped with fresh parsley and coriander; for non-vegans a dollop of natural yoghurt is also good.
Preparation time: 45mins
Serves 4
Almond Couscous
- 2 cups couscous
- 3½ cups vegetable broth
- ½ cup dry roasted almonds, roughly chopped
Moroccan Vegetables
- 2 tbs olive oil
- 1 brown onion, sliced into thin wedges
- 1 tsp fresh finely diced ginger
- 1 tsp turmeric
- ½ tsp cayenne pepper
- 1 cinnamon stick
- 3 carrots, roughly chopped
- 3 potatoes, thickly diced
- 600g (20 oz) piece of pumpkin, skinned, seeded and thickly diced
- 2 cups chickpeas (tinned or cooked)
- 60g (2oz) sultanas (raisins)
- 60g (2oz) dried apricots, chopped in half
- 600ml (20 fl oz) vegetable broth
- 1 tbs harrisa paste
- 1 tbs lemon juice
- 2 tbs fresh parsley, roughly chopped
- 2 tbs fresh coriander, roughly chopped
Heat the oil in a large heavy-based frypan. Add the onion and cook for 3-4 minutes over medium heat until soft.
Add the ginger, turmeric, cayenne and cinnamon stick, cook over a medium-low heat for 1 minute until fragrant.
Add the vegetables, chickpeas, sultanas and apricots; cook for a further 1-2 minutes coating the vegetables well with the oil and spices.
Add the vegetable broth and bring to a gentle simmer; simmer partly covered for 25-30 minutes until vegetables are soft and the pumpkin is beginning to break up.
Meanwhile prepare the couscous by bringing the vegetable broth to the boil in a medium saucepan; add the couscous and stir. Place a lid on the saucepan and remove from the heat; set aside for 2-3 minutes. Fluff the couscous grains with a fork, tossing through a little olive oil and the chopped almonds. Keep warm until serving.
Once the stew is cooked add the harrisa paste and lemon juice; stir through.
Add the parsley and coriander, reserving a little for garnish. Gently toss through and serve immediately accompanied with warm couscous.
This recipe was inspired by a Vegetable dish published in a Mari Claire cookbook.
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{ 2 comments… read them below or add one }
Wonderful recipe! Just made it for a group of friends last night. I just left out the raisins and put some pomegranate seeds in the couscous. The yoghurt worked really well with it, too. A really fragrant, festive dish. Thanks so much! Your whole site is top notch – keep up the good work :)
Greetings from the Netherlands!
Hi Ali!! Thanks so much for the great feedback and for sharing your version, mmmm pomegranate seeds, delicious!!! Thanks for the lovely comments :) hope you continue to enjoy Veggie num num!!!