Moroccan Fall Vegetable Stew

Ali Segersten (author) Sep 21, 2025
Main Dishes Moroccan Legumes Soups and Stews Vegetable Dish
MOROCCAN FALL VEGETABLE CHICKPEA STEW VEGAN-2
Difficulty
Average Recipe
Prep Time
20 minutes
Cook Time
35 minutes
Servings
6

This hearty, plant-based stew celebrates the vibrant flavors of autumn with Moroccan spices and seasonal vegetables. Chopped dried figs, freshly roasted almonds, and mint add layers of texture and sweetness, creating bold, authentic Moroccan flavor in every bite. It’s deeply nourishing—perfect for a cozy fall meal or part of a holiday dinner. Serve with cooked quinoa or rice and a fresh green salad for a complete, balanced meal.

2 tablespoons extra virgin olive oil
1 large onions chopped
6 cloves garlic crushed
2 teaspoons sea salt
2 teaspoons curry powder
2 teaspoons ground cardamom
½ teaspoons black pepper
1 pinches cayenne pepper
3 large carrots chopped
3 medium red potatoes chopped
1 large delicata squash seeded and chopped
½ cups Zante currants (optional)
2 cups tomato sauce
2 cups cooked chickpeas
1 cups water

Garnish

1 cups raw almonds roasted
½ cups dried black mission figs chopped
¼ cups fresh mint chopped

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