Moroccan-Inspired Vegetable Stew

Chef Cody Beverstock, CB Cuisine, Moroccan Vegetable Stew Recipe

Guys this Moroccan-inspired vegetable stew is a guaranteed hit with your family and friends. It's super easy, extremely healthy and loaded with tons of beautiful flavor. Give it a go on those days when you're just in that stew kind of mood! I'd love to hear your thoughts in the comment section below when you give it a try.



Serves: 2-4

Prep: 15 min

Cook: 35 min

Total: 50 min

Difficulty: Moderately Easy


1 c Quinoa - rinsed

2 c Water

2 Bay Leaves

3 Garlic Cloves - minced

1 in. Knob of Fresh Ginger - peeled, minced

2 T Yellow Onion - minced

4 Carrots - peeled, sliced into 1/4 in. rounds

1 Red Onion - cut into 8ths

2 c Chickpeas - rinsed

2 c Vegetable Stock

1 T Tomato Paste

1/2 of an Apple - peeled, small dice

1/2 c Golden Raisins

2 t Ground Coriander

2 t Ground Cinnamon

1 t Ground Turmeric

3 T Pecans - chopped

1 T Brown Sugar

1 t Sriracha

3 T Non-fat Yogurt

1 Lemon - juiced

1 bunch Cilantro - chiffonade 3/4 and leave the rest on the stem

Canola/Olive Oil

Salt to taste



  1. Heat a pot over medium heat and add a small drizzle of blend oil.
  2. Add onions and 1 minced garlic clove and gently sauté until translucent.
  3. Add your rinsed quinoa and gently sauté for a couple of minutes to thoroughly coat the quinoa in oil and lightly toast.
  4. Add water, a pinch of salt and bay leaves, bring to a boil, then cover, turn down heat to low, and simmer for 25 minutes. Resist the urge to check on it. Nothing ruins rice and quinoa more than lifting the lid repeatedly. By keeping the lid on for the entire time, you're ensuring that it will be fluffy and moist rather than clumpy and wet.
  5. After the 25 minutes are up, remove from the heat and allow to rest for 10 minutes fully covered.
  6. Remove bay leaves and gently fluff with a fork.


  1. Once you've got your quinoa covered and simmering, heat a pan over medium heat and add a couple good teaspoons of olive oil.
  2. Once hot, add carrots to the pan and lightly sauté for 2-3 minutes, then add red onion, ginger and garlic and sauté for another couple of minutes.
  3. Add tomato paste and continue cooking for 2 minutes.
  4. Add vegetable stock, chickpeas, raisins, and all spices (including Sriracha), cover, and allow liquid to reduce by 1/2. **The reason we do things in this order is because of the density of the specific things we're putting in the stew. The carrots are going to take the longest to cook, followed by the onions, and so on; so we put the things that are going to take the longest to fully cook through in the pan first.
  5. Once reduced by 1/2, remove the lid and add your yogurt and stir until the yogurt and stock have emulsified together.
  6. Add apples, 3 T pecans, brown sugar and lemon juice and cook for another few minutes.
  7. Finish with a big handful of cilantro that's been chiffonade and adjust seasoning with salt to taste.


This dish works beautifully both as an individual serving or presented family style. If presented family style, place your quinoa in a large serving bowl, then pour your stew directly over the top. Garnish with a dollop of non-fat yogurt, some more crushed pecans, golden raisins and some fresh cilantro on the stem.

If serving individually, I would present the quinoa on one side of the bowl, then add your stew on the other side. Add a dollop of non-fat yogurt, crushed pecans, raisins and fresh cilantro on the stem.