Moroccan Ginger Cinnamon Vegetable Stew

Photos By Nina Teixeira

Recipe & Food Styling, Sarah Sweeny

Vegetable Stew

On a cold winter evening, what better to serve up than a healthy, vegetable stew over a flavourful cous cous?


Ginger Moroccan Cinnamon Vegetable Stew

(Serves 4-6)


  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 stick cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp Kosher salt
  •  2 tbsp all-purpose flour
  • 2 cups vegetable broth
  • 2 medium sweet potatoes, cut into
  • 2-inch wedges
  • 2 cups canned chickpeas, drained and rinsed

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  • 1 tsp honey
  • 1 cup parsley, washed dried and stemmed
  • 1/4 cup dates, chopped
  • 3 tbsp sesame seeds salt and pepper



  1. Heat a large pot on medium and add the olive oil. Add onion and cook until soft and translucent, about 5 minutes.
  2. Add ginger, garlic, cinnamon, cumin, coriander, turmeric and salt to pot.
  3. Cook for 5 minutes until toasty and fragrant.
  4. Add the flour and cook, stirring constantly for 5 mins.
  5. Add the vegetable stock, sweet potatoes and chickpeas; simmer until sweet potatoes are tender, approximately 10-12 minutes.
  6. Stir in the zucchini and cook for 5 more mins. Stir in the baby spinach and cilantro; remove from heat.
  7. For the garnish, whisk together the lemon juice, olive oil and honey in a bowl; season with salt and pepper.
  8. Add the parsley, dates sesame seeds; toss to combine.
  9. Top each serving of stew with a generous sprinkling of the parsley garnish

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Couscous With Lentils


  • 1 tbsp olive oil
  • 1/2 cup onion, minced
  • 1 clove garlic, minced
  • 1 1/2 tsp ras-el hanout
  • 1 cup vegetable broth
  • 1 pc orange, zest and juice
  • 1 cup couscous
  • 1 14oz can lentils, drained and rinsed
  • 1/2 cup dried cherries
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup cilantro leaves, torn
  • 1/4 cup parsley leaves, torn salt and pepper


  1. Heat the olive oil in a large skillet over a medium-high heat.
  2. Add the onion and sauté for a few minutes.
  3. Add the garlic and spices and cook until fragrant.
  4. Add the vegetable broth, orange zest and juice, salt and pepper and bring to a simmer.
  5. Stir in the couscous, lentils, dried cherries and bring to a simmer again, cover with a tight-fitting lid and turn off the heat.
  6. Leave couscous covered for about 15 minutes until all the liquid is absorbed.
  7. Use a fork to help fluff up the couscous, then sprinkle with the almonds, cilantro and parsley.

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Vegetable stew over a flavourful couscous recipe!