Moroccan Stew

Moroccan Stew

Try this hearty combination of spices, veggies, and nuts in our vegetarian (or meat filled) Moroccan Stew recipe!

Prep time: 15 minutes
Cook time: 40 minutes
Servings: 6


1 onion, chopped
2 Tbsp. Moroccan seasoning (add more cumin, pepper, cinnamon, paprika, coriander, cardamom, etc. to taste)
3-4 cups broth
1 can beef or 2 cans chickpeas
2 sweet potatoes, peeled and chopped
1 can diced tomatoes
1 cup raisins
1/2 cup rice (more or less to taste)
1 cup nuts, chopped
2 Tbsp. vegetable oil
1 tsp. salt
Any additional desired spices


  1. Dice the onion and open all the cans. (If using chickpeas, feel free to drain or keep the liquid depending on your usual cooking preferences.)
  2. Measure the raisins and the rice and set aside in bowls.
  3. Peel the sweet potato and cut into ½ inch cubes.
  4. Heat oil in a large pot over medium-high heat. Add the diced onion and cook for about 5 minutes or until it starts to brown – stir frequently.
  5. Add the spices and salt and cook for another 30 seconds.
  6. Add the diced tomato, beef or chickpeas, sweet potatoes, broth, and raisins. Stir well to mix the onions and spices completely with the other ingredients.
  7. When the mixture comes to a boil, add the rice, mix it in, cover the pot, and turn the heat to low. Add more water if using more rice.
  8. Simmer for 35 minutes without removing the lid.
  9. While the stew is cooking, chop the nuts.
  10. After the stew has been cooking for 35 minutes, check to make sure the rice is tender. If not, cook a few more minutes (add more water if needed).
  11. Turn off the heat and mix in the chopped nuts.


  • This dish is extremely customizable – you can use more or less rice, or more or less broth, depending on your desired consistency.
  • * Recipe testers used anywhere from ¼ cup of rice, for a soupier dish, to a full cup, for a heavier rice dish.
  • * Instructions for chopping nuts:
  • If repeating this recipe with your own spices, use a combination of cinnamon, cumin, coriander, ginger, cardamom, black and white pepper, red pepper, paprika, and turmeric.
  • Try adding other vegetables like cauliflower or turnips. (You could even roast them.)
  • Any dried fruit (apricots, prunes) or nuts (almonds, walnuts, pistachios) can be used.
  • If using brown rice in this dish, it will have to cook for over an hour to become tender.
  • Try with a side of plain yogurt or sautéed leafy greens!