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Moroccan Vegetable Stew

serves 4-6

A vegetable stew, done right, can be just as satisfying as a stew made with meat. This one takes advantage of a host of mediterranean vegetables -- onion, zucchini, eggplant, chickpeas -- and adds complex, interesting Moroccan flavors with mint, lemon, cumin, cinnamon and ginger. Try it alongside grilled chicken or lamb.


1 15-ounce can whole peeled tomatoes, puréed
4 tablespoons olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
2 medium zucchini, sliced
2 large carrots, chopped
1 medium eggplant, chopped
1/2 cup low-sodium broth (chicken or vegetable)
1 15-ounce can chickpeas, rinsed and drained
1/2 cup golden raisins
1/4 cup chopped fresh mint
1 tablespoon fresh lemon juice


prep: 15 minutes
total: 55 minutes


can opener
large pot


1 Prep all the vegetables. Cut them into roughly the same size -- 1- to 2-inch pieces. Heat the olive oil in a large pot over medium-high heat. When it's hot and shimmering, add the onion. Cook the onion, stirring often, until it begins to soften and change color, 4-6 minutes.

2. Stir in the garlic, ginger, cumin, cinnamon and red pepper flakes. Cook, stirring often, until the spices toast and meld with the onion, about 2 minutes. Add the zucchini, carrots and eggplants, and cook, stirring occasionally, for 2-4 minutes.

3. Add the tomatoes, broth, chickpeas, raisins and a sprinkling of salt and pepper, and stir. Bring the stew to a boil, then reduce to a simmer. Cover and simmer until the vegetables are tender, 15-20 minutes. Stir in the mint and lemon juice and add more salt and pepper to taste.
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