STEW RECIPE VEGETARIAN RECIPES

Name: Moroccan Vegetarian Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings (3 quarts).
Cuisine: Africa, Moroccan, Mediterranean
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 teaspoons ground cumin; 2 teaspoons ground cinnamon; 1 teaspoon ground coriander; 1/2 teaspoon ground allspice; 1/2 teaspoon cayenne pepper; 1/4 teaspoon salt; 1 small butternut squash, peeled and cut into 1-inch cubes (about 4 cups); 2 medium potatoes, peeled and cut into 1-inch cubes (about 4 cups); 4 medium carrots, sliced; 3 plum tomatoes, chopped; 3 cups water; 2 small zucchini, cut into 1-inch cubes; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

MOROCCAN VEGETARIAN STEW RECIPE: HOW TO MAKE IT

Moroccan Vegetarian Stew Recipe: How to Make It image

This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a dollop of yogurt or sour cream to cool it down. —Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings (3 quarts).

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 small butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
2 medium potatoes, peeled and cut into 1-inch cubes (about 4 cups)
4 medium carrots, sliced
3 plum tomatoes, chopped
3 cups water
2 small zucchini, cut into 1-inch cubes
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute., Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes. , Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.

Nutrition Facts : Calories 180 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 174mg sodium, CarbohydrateContent 36g carbohydrate (8g sugars, FiberContent 9g fiber), ProteinContent 5g protein. Diabetic Exchanges 2 starch

VEGETARIAN MUSHROOM STEW RECIPE (WITH CHICKPEAS AND KAL…

Vegetarian Mushroom Stew Recipe (with Chickpeas and Kal… image

A hearty mix of mushrooms, nutty chickpeas, and greens in a thick and creamy coconut and tomato broth.

Provided by Patty Catalano

Categories Main dish Soup Dinner Stew

Total Time 3900S

Prep Time 600S

Cook Time 3300S

Yield 6

Number Of Ingredients 17

Ingredients

2 pounds mixed fresh mushrooms, such as white button, cremini, or wild mushrooms
2 tablespoons olive oil, plus more for serving
3 teaspoons kosher salt, divided
1 medium yellow onion
3 cloves garlic
1 small bunch fresh parsley
3 to 4 sprigs fresh oregano
2 ounces curly or dinosaur kale (from about 4 stalks)
1 (about 15-ounce) can chickpeas
1/2 teaspoon red pepper flakes, plus more for serving
1/4 teaspoon dried thyme or Italian seasoning
1/4 teaspoon freshly ground black pepper
1 cup water, divided
1 (28-ounce) can crushed tomatoes
1 (about 13-ounce) can full-fat coconut milk
1 teaspoon red wine vinegar, plus more as needed
Serving options: crusty bread, cooked polenta, or mashed potatoes

Steps:

Trim 2 pounds mushrooms and slice into 1/4-inch slices.
Heat 2 tablespoons olive oil in a Dutch oven over medium heat until shimmering. Add the mushrooms and 2 teaspoons of the kosher salt, and cook, stirring occasionally, until the moisture evaporates, 15 to 17 minutes.
Meanwhile, prepare the following, keeping each separate on a large cutting board or transferring onto a baking sheet: Halve and thinly slice 1 medium yellow onion. Mince 3 garlic cloves. Pick fresh parsley leaves until you have 2 tablespoons and coarsely chop; pick fresh oregano leaves and coarsely chop until you have 2 teaspoons (plus more of each for garnish if desired). Coarsely chop 2 ounces kale (about 2 cups). Drain 1 can chickpeas.
Add the onion, garlic, parsley, oregano, 1/2 teaspoon red pepper flakes, 1/4 teaspoon dried thyme, 1/4 teaspoon black pepper, and remaining 1 teaspoon kosher salt to the mushrooms. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
Pour in 1/4 cup of the water and scrape up any browned bits from the bottom of the pan. Add the chickpeas, 1 (28-ounce) can crushed tomatoes, 1 (about 13-ounce) can coconut milk, and the remaining 3/4 cup water. Stir to combine and simmer until heated through and thickened, 20 to 25 minutes. The mixture may appear grainy at first, but will smooth out as the stew simmers.
Add the kale and 1 teaspoon red wine vinegar, stir to combine, and cook until the kale is wilted, 2 to 5 minutes. Taste and season with more kosher salt or vinegar as needed.
Ladle into bowls, garnish with olive oil, red pepper flakes, and more oregano and parsley if desired. Serve with crusty bread, or spoon over cooked polenta or mashed potatoes.

Nutrition Facts : SaturatedFatContent 12.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 47.0 g, SugarContent 12.2 g, ServingSize Serves 6, ProteinContent 12.8 g, FatContent 21.3 g, Calories 406 cal, SodiumContent 1183.2 mg, FiberContent 14.7 g, CholesterolContent 0 mg

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