Vegetable Moroccan Stew

OLYMPUS DIGITAL CAMERAI am home (in Calgary) for the long weekend. Every time I come home, I always enjoy cooking with (and for) my family. Tonight my mum and I cooked a moroccan stew together. This recipe has been enjoyed by my family for quite some time now. It was ripped out of a 1993 March edition of Canadian Living Magazine by my mum and continues to exist in my her recipe archive.

Vegetable Moroccan Stew (serves 6) 


1 cups carrots, chopped
2 cups rutabaga, chopped
half small cabbage, chopped
2 tbsp olive oil/butter/butter alternative
1/2 cup pitted prunes
1 tsp each tumeric, cinnamon, and salt
1 tsp fresh ginger, diced
pinch of pepper
2 cups vegetable stock
1.5 cups cooked chickpeas
3 large tomatoes, chopped


1. Chop carrots, rutabaga and tomato into bite sized chunks. Cut cabbage into large chunks as it will shrink when cooked.

2. In a large sauce pan, heat olive oil over medium heat. Add carrots, rutabaga, prunes, turmeric, cinnamon, slat, ginger, and pepper. Cover pot and cook on low for 10 minutes, stirring occasionally.

3. Stir in cabbage, vegetable stock, chickpeas, and tomatoes; bring to boil. Reduce heat, cover and simmer stirring occasionally, for 35-40 minutes or until vegetables are tender. You can serve the stew right away, on top of a bed of brown rice, cous cous, quinoa, or with naan breads.

*Tip: If you allow the stew to heat in the oven at 300F covered for an hour before serving, it will meld the flavours more. Stew can also be frozen and kept for leftovers.



2 Comments on “Vegetable Moroccan Stew”

  1. Daddo says:

    Whenever I have this for supper it always fills me up. A tried and true recipe with excellent nutritional value. Thanks Ivy.

  2. perfectskinny says:

    yummy it looks so good just look for healthy recipes like yours. Maybe you also want my new blog 🙂

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