Moroccan Stew

Moroccan Stew

Serves 4 45 minute prep time

Chef Morgan has been spicing up the Vega kitchen with her fall-inspired dishes. Bold flavors come together in this hearty Moroccan Stew.


  • 1 tsp coconut or olive oil
  • 1 onion, diced
  • 1 eggplant, diced
  • 2 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 1-2 tsp fresh turmeric, minced
  • 1 tsp ground cinnamon
  • 1/2 tsp cumin seeds, freshly ground
  • 1/2 tsp coriander seeds, ground
  • 2 cups chickpeas
  • 2 cups canned whole tomatoes
  • 1 head cauliflower, chopped into bite size pieces
  • Salt and pepper, to taste


  • Heat coconut oil in a soup pan. Sauté onion until translucent. Add in eggplant and cook for 7 to 10 minutes, or until soft.

  • Add garlic, ginger and turmeric, sauté for 2 to 3 minutes. Add ground cumin and coriander, and cook, stirring constantly for 2 minutes.

  • Using hands, crush whole tomatoes and add into pot with chickpeas and cauliflower. Season with salt and pepper.

  • Simmer stew for 20 to 30 minutes until cauliflower is tender.