One Pot Moroccan Stew

Moroccan Stew

Moroccan Stew

This dish is a simple and delicious way to get in lots of veggies.  Because you can make it in just one pot, it is easy to make and easy to clean up afterward! Here’s how it’s done:


  • All of your favorite vegetables, chopped (here I used eggplant, zucchini, spinach and onion)
  • 1 large can of diced tomatoes
  • 1 can of garbanzo beans (you can also cook them from dried beans, but then you have to use another pot!)
  • 1 can of chicken or vegetable broth
  • 1 Tablespoon garlic
  • Spices: 1 Tablespoon curry powder, 1 Tablespoon ground cumin, 2 teaspoons cinnamon, dash of salt and pepper
  • 1 cup whole wheat cous-cous or instant brown rice (okay, I actually prepared this in a separate pot and mixed it together afterward.  But I’m pretty sure it would work in one pot if you added a little extra water.)


1. Add all ingredients to a large pot, cover and simmer for about 30  minutes or until vegetables are tender!

Note: The key to this recipe is the spices!  Feel free to add greater amounts to taste.

4 responses to “One Pot Moroccan Stew

  1. yumm this looks awesome! definitely trying this, thanks for the recipe 🙂

  2. This looks great! Thanks for sharing, Nicole 🙂

  3. Very exciting flavors here – as soon as the weather cools down this one will go in the pot for sure! Nice work!

  4. Yummm that looks delicious! Can’t wait to try. I love garbanzos!

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