☀️ Join us for Sonoran Sunshine, a rejuvenating 6-night nutrition & lifestyle medicine retreat
Recipes » Soups » Moroccan Spiced Vegetable Stew
CNS Logo

1 red onion, sliced

6–8 garlic cloves, minced

1 medium eggplant, cut into ½-inch cubes

2 ½ cups water, divided

3 Tbsp low-sodium tamari

2 carrots, thinly sliced

1 red bell pepper, seeded and chopped

1 sweet potato, diced

2 cups chopped spinach

1 (28-ounce) can diced tomatoes, undrained

1 ½ cups cooked chickpeas

½ cup finely chopped pitted dates

1 Tbsp smoked paprika

1 tsp ground cumin

1 tsp ground cinnamon

¼ tsp ground ginger

½ tsp black pepper flakes

⅛ tsp ground cloves

1 In a large stockpot over medium-high heat, sauté onion, garlic, eggplant, ½ cup of water, and tamari until the vegetables are tender, 5–10 minutes. Reduce the heat to medium and simmer for another 5–10 minutes.

2 Add carrots and bell pepper, and simmer until carrots are tender, about 8 minutes.

3 Add remaining 2 cups of water and the rest of the ingredients, and simmer for another 20 minutes. Serve warm.

Feel free to vary the vegetables in this recipe (except for the eggplant, which is the base of this stew) — try zucchini, parsnips, celery, peas, corn, white potatoes, or butternut squash.

For a spicier version, add minced jalapeños.

Copyright 2022 Center for Nutrition Studies. All rights reserved.

In partnership with eCornell

100% online, learn at your own pace

A trusted credential from eCornell

Personalized feedback from our team of instructors

20,000+ students and counting