Moroccan Veggie Garbanzo Bean Stew

Moroccan, Veggie, Garbanzo Bean Stew

This is a delightful stew to make for a meat-free dinner. It makes a lot, so you’ll probably have leftovers the next day, which is always a good thing. This recipe is loaded with veggies, garbanzo beans and delicious Moroccan spices. Serve with the lemon couscous or crusty fresh bread and you’ve got a great meal.

Moroccan, Veggie Garbanzo Bean Stew

Serves 4

1 tablespoon canola oil

1 large onion, chopped

1-2 cloves garlic, minced

3 medium carrots, peeled and sliced (about 1 cup)

1 medium sweet potato, peeled and cut into 1” cubes (about 2 cups)

1 eggplant, peeled and cut into 1” cubes (about 3 cups)

1 bell pepper (any colour) seeded, sliced into strips

1 large zucchini, diced 

1 can garbanzo beans, drained and rinsed

3/4 cup raisins

1 can (397 ml) diced tomatoes

2 1/2 cups chicken or vegetable stock

Spice mix: 

1 teaspoon cumin

1 teaspoon turmeric

1/2 teaspoon cinnamon

1/4 teaspoon cayenne

1 teaspoon paprika

Juice from 1/2 lemon 

Salt and pepper to taste

1/4 cup parsley 

Directions: 

In a small bowl, combine all the spices and set aside. 

In a large pot, heat canola oil over medium-high heat. Add onions and sauté until soft, about 5 minutes, then add garlic and sauté for 1 more minute. 

Add all the veggies, garbanzo beans, raisins, tomatoes, and stock. 

Bring to a boil, then lower and simmer for 30 minutes. 

Add the lemon juice, season with salt and pepper and serve, passing the parsley to sprinkle on top.

Moroccan, Veggie, Garbanzo Bean Stew

 Other Recipes to Try:

Moroccan Lamb Stew

Curry Veggies 

Veggie Chili