Moroccan Vegetables
Dive into the vibrant flavors of North Africa with this wholesome Moroccan Vegetables recipe, a hearty one-pot dish brimming with warm spices, tender vegetables, and the natural sweetness of dried apricots. Perfectly seasoned with aromatic cumin, cinnamon, paprika, and turmeric, this vegetarian stew features a colorful medley of carrots, zucchini, and red bell peppers, combined with protein-packed chickpeas and juicy tomatoes. A sprinkle of toasted slivered almonds and fresh cilantro adds a delightful crunch and freshness to every bite. Ready in just 50 minutes, this dish is not only easy to make but also incredibly versatile—serve it over fluffy couscous, pair it with warm flatbread, or enjoy it as is for a comforting plant-based meal. Perfect for weeknight dinners or meal prepping, this recipe is a celebration of bold Moroccan-inspired flavors that’s both nourishing and satisfying!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoons ground turmeric
- 2 medium, sliced into rounds carrots
- 2 medium, cut into half-moons zucchini
- 1 diced red bell pepper
- 1 can (15 oz), drained and rinsed chickpeas
- 1 can (14 oz) diced tomatoes
- 1.5 cups vegetable broth
- 0.5 cup, chopped dried apricots
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cup, chopped (for garnish) fresh cilantro
- 0.25 cup, toasted (for garnish) slivered almonds
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5-7 minutes, until softened and translucent.
Stir in the minced garlic, cumin, cinnamon, paprika, and turmeric, cooking for 1 minute until fragrant.
Add the carrots, zucchini, and red bell pepper to the pot. Stir and cook for 5 minutes.
Pour in the chickpeas, diced tomatoes, vegetable broth, and chopped dried apricots. Stir to combine.
Season with salt and black pepper, then bring the mixture to a gentle simmer.
Cover and cook for 20 minutes, stirring occasionally, until the vegetables are tender.
Taste and adjust seasonings if needed.
Serve hot, garnished with fresh cilantro and toasted slivered almonds. Pairs well with couscous or warm flatbread.
Nutrition Facts
Calories |
1743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6342 mg | 276% | |
| Total Carbohydrate | 251.2 g | 91% | |
| Dietary Fiber | 64.6 g | 231% | |
| Total Sugars | 96.8 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 5180 mg | 110% | |
*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.
