Make-Ahead Vegetarian Moroccan Stew

This make-ahead vegetarian Moroccan stew is a hearty and flavorful dish that is perfect for colder days. Packed with healthy vegetables and aromatic Moroccan spices, this stew is a comforting and satisfying meal. The best part? It can be made in advance and reheated, allowing the flavors to develop even further.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional)
• 2 carrots, peeled and chopped
• 2 zucchinis, chopped
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 cup dried apricots, chopped
• 1 cup raisins
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Directions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and cook until the onion is soft and translucent.
2. Add the ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, ground ginger, and cayenne pepper (if using) to the pot. Stir well to coat the onions and garlic with the spices.
3. Add the chopped carrots, zucchinis, and diced red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
4. Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
5. Add the chickpeas, dried apricots, and raisins to the pot. Cook for an additional 10 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve the stew hot, garnished with fresh chopped cilantro.

Interesting Facts