Moroccan Casserole

Nutriscore Rating: 76/100

Dive into the vibrant flavors of North Africa with this Moroccan Casserole, a wholesome and aromatic one-pot dish that's perfect for weeknight dinners or meal prepping. Brimming with hearty chickpeas, tender vegetables, and sweet dried apricots, this casserole gets its exotic flair from a blend of warm spices like cumin, cinnamon, turmeric, and paprika. Simmered in a savory tomato-based broth, it's baked to perfection and topped with optional slivered almonds and fresh cilantro for added crunch and color. Serve this savory-sweet masterpiece over fluffy couscous or rice for a comforting, satisfying meal that’s as nutritious as it is delicious. Ideal for vegetarians and easily adaptable for vegans, this dish captures the essence of Moroccan cuisine in every fragrant bite.

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

20 items

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 0.25 teaspoon cayenne pepper (optional)
• 2 medium carrots, peeled and sliced
• 1 large zucchini, chopped
• 1 medium red bell pepper, chopped
• 1.5 cups cooked or canned chickpeas, drained and rinsed
• 14 ounces diced tomatoes, canned
• 1 cup vegetable broth
• 0.5 cup dried apricots, chopped
• 0.25 cup slivered almonds (optional, for garnish)
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 1.25 teaspoons salt
• 0.5 teaspoon black pepper
• 1 cup couscous or rice (for serving)

📝 Instructions

11 steps

1. Preheat your oven to 375°F (190°C).

2. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat.

3. Add the diced onion and sauté until translucent, about 5 minutes.

4. Stir in the minced garlic, cumin, cinnamon, turmeric, paprika, and cayenne pepper (if using) and cook for 1–2 minutes until fragrant.

5. Add the carrots, zucchini, and red bell pepper to the skillet and cook for 5 minutes, stirring occasionally.

6. Stir in the chickpeas, diced tomatoes with their juices, vegetable broth, dried apricots, salt, and black pepper. Bring the mixture to a simmer.

7. Cover the skillet or Dutch oven with a lid (or foil if your pan lacks a lid) and transfer it to the preheated oven. Bake for 30 minutes.

8. Remove the cover and bake for an additional 10 minutes to allow the flavors to meld and the liquid to slightly reduce.

9. While the casserole is baking, prepare couscous or rice according to package instructions.

10. Once the casserole is finished, remove it from the oven and let it cool for 5 minutes. Garnish with slivered almonds and fresh cilantro if desired.

11. Serve the Moroccan casserole over couscous or rice and enjoy!

Nutrition Facts

1 serving (508.6g)

Calories		396
% Daily Value*
Total Fat		13.2 g	17%
	Saturated Fat	1.5 g	8%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		977 mg	42%
Total Carbohydrate		62.6 g	23%
	Dietary Fiber	12.7 g	45%
	Total Sugars	23.9 g
Protein		12.7 g	25%
Vitamin D		0.0 mcg	0%
Calcium		137 mg	11%
Iron		4.6 mg	25%
Potassium		1215 mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 472 cal (28.2%%)

Protein: 205 cal (12.2%%)

Carbs: 998 cal (59.6%%)