Moroccan Stew

Serves 4

45 Minute Prep Time

By Morgan Shupe on September 15, 2014 , categorized in Dinner

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


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

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

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

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

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.