Moroccan Vegetable Stew for #SundaySupper

Moroccan Vegetable Stew
Somewhere I saw a recipe for Asian-style kabocha squash and thought it sounded absolutely wonderful. Kabocha is a round, nubby, green winter squash with golden orange flesh. When I learned that the #SundaySupper crew was featuring recipes for All Things Orange today, I didn’t have to think too long or too hard about what I was going to make.

Then I went grocery shopping. Not a single kabocha to be found. I guess it’s still a little early in the winter squash season. So I decided butternut would do. Hmmm, no butternut either. What did they have? A few sad acorn squash and a handful of spaghetti squash.

Desperately scanning the produce section for bursts of orange, I landed on bell peppers first, then carrots, then giant pumpkins. None of those options thrilled me. Finally, I spied the sign for fresh local sweet potatoes that were in pristine condition AND on sale! Operation Acquire Orange Ingredient complete, I proceeded to Operation Find an Interesting Recipe Using Sweet Potatoes.

This Moroccan Vegetable Stew spoke to me. (Yes, I literally heard it say “Make me. I’m delicious.”) I liked the idea of preparing a vegetarian Sunday Supper for a change. The cinnamon and orange notes made my kitchen smell like autumn and the honey gave a sweet kick to the savory sweet potatoes and chickpeas.

Buy the highest quality cinnamon sticks you can find as they will provide the most punch. I like the ones from Penzey’s.

What’s your favorite orange dish?

Moroccan Vegetable Stew

Adapted from Cook Fresh by Fine Cooking (Fall 2012)
Moroccan Vegetable Stew
2 tablespoons extra-virgin olive oil
1 medium sweet onion, cut in half, each half thinly sliced (about 1-1/4 cups)
1 (3- to 4-inch) cinnamon stick
1-1/2 teaspoons ground cumin
12 ounces sweet potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)
1 (14- to 16-ounce) can chickpeas (garbanzo beans), drained and rinsed
1 (14-1/2 ounce) can diced tomatoes, with juices
1/3 cup orange juice (freshly squeezed, if possible)
1-1/2 teaspoons honey
1 cup water
2 cups lightly packed, coarsely chopped kale leaves (from about 1/2 pound kale)
Kosher salt
freshly ground black pepper
1/4 cup sliced almonds, toasted (optional)

In a 5-quart Dutch oven, heat oil over medium-high heat. Add onion and cook, stirring frequently, until soft (about 5 minutes). Add cinnamon stick and cumin and cook about 1 minute.

Add the sweet potatoes, chickpeas, tomatoes (and their juices), orange juice, honey and water. Bring to a boil, then reduce heat and simmer, covered, about 15 minutes or until the sweet potatoes are barely tender.

Stir in the kale, cover, and continue cooking another 10 minutes or so until the kale has wilted. Season with salt and pepper and sprinkle with almonds.

Makes 6 servings
Per serving: 415 calories, 12g fat (1g sat), 0mg cholesterol, 65mg sodium, 65g carb, 16g fiber, 15g sugar, 17g protein

Nutritional Analysis: This stew is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C and Copper, and a very good source of Vitamin A, Vitamin K, Folate and Manganese. (Source: A serving of this stew contains a bit more Carbohydrates than I like to consume at a single meal, but it has a whopping 16g of Dietary Fiber, so it just barely fits into my meal plan. If you want to reduce the amount of carbs, use orange zest in place of orange juice or skip the honey. You could also reduce the amount of sweet potatoes used.

The #SundaySupper gang will be sharing recipes for All Things Orange on Twitter, Facebook, Pinterest and Instagram on Sunday, October 7, 2012. We will also have a live chat at 7 p.m. EST on Twitter and will be using the hashtag #SundaySupper. We look forward to answering questions, giving tips and inspiring you to spend more time Around the Family Table with those you love! Thanks to Pam of The Meltaways for hosting this event.

Sunrise  (Breakfast and Brunch)

Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes
Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins
Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze
Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs
Patti from Comfy Cuisine is bringing  Classic Orange Marmalade
Sunithi from Sue’s Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts
Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal
Jamie from Mama Mommy Mom is bringing Butternut Squash Butter
Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing
Kris from In The Kitchen With Audrey and Maureen made Sweet Potato Pancakes

High Noon (Soups, Salads and Sandwiches)

Renee from Magnolia Days is serving up some Butternut Squash Soup
Beate from Galactopdx is bringing her Carrot Ginger Soup
Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans
Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup
Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad
Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup
Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
Lyn from The Lovely Pantry is bringing Roasted Pumpkin & Coconut Soup
Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad

Sunset (Dinner and Main Dishes)

Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli
Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
Pam from The Meltaways is making Spooky Stuffed Peppers
Patsy from Famfriendsfood is bringing her Carrot Souffle
Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
Tammi from Momma’s Meals is making Hearty Pork Stew
Kristin from Kwistin’s Favorites is making Orange Chicken
Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
Amber from Mama’s Blissful Bites  is bringing Rice and Fig Stuffed Mini Pumpkins
Valerie from Val’s Food and Or Art made Double Stuffed Roasted Acorn Squash

By The Bonfire (Sweets, Snacks and Sips)

Brie from Brie’s Bites is making Peanut Butter Pumpkin Bites
Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
Anne from Webicurean  is making some Drunken Pumpkin Bread
Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
Leslie La Cocina De Leslie is making Sweet Potato Atole
Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
Tara from Noshing With The Nolands is bringing Oranges En Suprise
Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
Isabel from Family Foodie is baking up Moist Pumpkin Bread
Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip
Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread
Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
Angie from Big Bear’s Wife  is bringing Orange Soda Pumpkin Patch Cupcakes
Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries


  1. says

    I have had those shopping times when they are out of ingredients on my list. Sometimes, like in your case, plan B is even more fabulous than plan A. I love sweet potatoes and a stew with them sounds so good.

  2. says

    Looks sooooo good! Also, thank you for adding me to the list! Not sure how I didn’t make the first cut ;-) but I’m having fun tweeting everyone’s recipes! Happy Sunday!

  3. says

    Oh this looks super delicious!!I’ve been wanting to make Moroccan food for quite sometime, but never quite started.This might be my first :)Except for the chickpeas I have all the other ingredients :)

  4. says

    You really persevered in the ‘find an orange ingredient’ search! Well worth it, this looks delicious. I love Moroccan food, but this is something a bit different, I can’t wait to try it.

  5. says

    Shelby, this is lovely. I tested a stew like this a few days ago….delish!!! The ingredients were very similar to your recipe. I love that it is meatless!! The flavour is popping regardless! :-)

  6. says

    ooh, love the spice & flavor in this soup. Pinning it & making it ! Been to a Morrocan restaurant and loved it. This soup reminds me of a dish I had there. So colorful & bursting with flavor !

  7. says

    Mmm, I bet this stew tasted crazy good. How can it not when it’s packed full of these amazing, flavourful ingredients? Thank you for mentioning the kabocha squash – my mom cooks with it all the time and I love it, I just never knew what it was called.

  8. says

    Just the word Morccan screams warm spices to me. I love the textures and the color combination and flavor profile of this stew. My friend just came back from Morocco and brougt me back some spices. Have you ever used Ras El Hanout. My friend said they use it in Moroccan stews but it’s very potent so use it sparingly. Love this stew.

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