Moroccan Vegetable Casserole
Discover the vibrant flavors of North Africa with this Moroccan Vegetable Casserole, a hearty and wholesome one-pot dish that’s perfect for cozy weeknight dinners or meal prep. This vegan-friendly recipe combines a rainbow of fresh vegetables—like zucchini, eggplant, and sweet potato—with the warming spices of cinnamon, cumin, paprika, and turmeric, creating a fragrant and flavorful base. Tender chickpeas and a touch of optional harissa paste add protein and a subtle kick, while a garnish of fresh cilantro and parsley brings a burst of brightness. Baked to perfection in a rich tomato and vegetable broth, this casserole is as nourishing as it is satisfying. Serve it with crusty bread, fluffy couscous, or a bed of rice for a complete meal that will transport your taste buds straight to Morocco.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 carrot, sliced into thin rounds
- 1 red bell pepper, diced
- 1 zucchini, sliced into half-moons
- 1 small eggplant, diced
- 1 medium sweet potato, peeled and cubed
- 1 15-ounce can canned chickpeas, drained and rinsed
- 1 14-ounce can canned diced tomatoes
- 1.5 cups vegetable broth
- 0.5 teaspoons cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 0.5 teaspoons ground turmeric
- 1 teaspoon harissa paste (optional for heat)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large, oven-safe casserole dish or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the carrot, red bell pepper, zucchini, eggplant, and sweet potato to the casserole. Stir to combine and cook for 5-6 minutes to slightly soften the vegetables.
Mix in the chickpeas, canned diced tomatoes (with juice), and vegetable broth.
Stir in the cinnamon, cumin, paprika, coriander, turmeric, harissa paste (if using), salt, and black pepper. Combine well.
Bring the mixture to a gentle simmer and let cook for 5 minutes, stirring occasionally.
Cover the casserole dish with a lid or aluminum foil, and transfer it to the preheated oven.
Bake for 30-35 minutes, or until the vegetables are tender and the flavors are well combined.
Once done, remove from the oven and garnish with fresh cilantro and parsley.
Serve warm with crusty bread, couscous, or rice.
Nutrition Facts
Calories |
1377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5164 mg | 225% | |
| Total Carbohydrate | 187.2 g | 68% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 53.7 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4014 mg | 85% | |
*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.
