Moroccan Potato Stew
A comforting and flavorful stew packed with vegetables, spices, and chickpeas that captures the essence of Moroccan cuisine.
Ingredients
Vegetables
- 4 medium potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, sliced
- 1 zucchini, sliced
- 1 can chickpeas, drained and rinsed
Broth and Seasoning
- 2 cups vegetable broth Ensure it's gluten-free if needed.
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp cinnamon
- Salt and pepper to taste
Cooking fat and garnish
- 2 tbsp olive oil
- Fresh cilantro for garnish
Instructions
Preparation
- Start by peeling and cubing the potatoes, chopping the onion, and mincing the garlic. Slice the carrots and zucchini, and chop the bell pepper. Having all your ingredients ready will streamline the cooking process.
Cooking Base
- In a large pot or tagine, heat a few tablespoons of olive oil over medium heat. Once hot, add the chopped onions and minced garlic. Sauté until the onions turn translucent, which should take about 3-5 minutes.
Add Root Vegetables
- Next, add the cubed potatoes, sliced carrots, and bell peppers to the pot. Stir well and let them cook for about 5 minutes.
Incorporate Remaining Vegetables
- After the root vegetables have cooked, stir in the sliced zucchini and drained chickpeas.
Add Spices
- Sprinkle in the spices: ground cumin, ground coriander, turmeric, and cinnamon. Mix well to coat the vegetables and chickpeas. Season with salt and pepper according to your taste.
Simmering
- Pour the vegetable broth into the pot and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes.
Garnishing and Serving
- Once the vegetables are fork-tender, remove the pot from heat. Garnish the stew with fresh cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.