Moroccan Stew


  • Olive Oil
  • Medium onion, finely chopped
  • Carrot, thinly sliced
  • 3 Garlic cloves
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1/2 tsp Cinnamon
  • 1 can (14.5oz) diced tomatoes
  • 1 can (15.5oz) Chick peas
  • 1 and 1/2 cups vegetable broth
  • 1/2 cup frozen green beans
  • 1/2 cup frozen pears
  • 1/4 cup raisins (can also use other dried fruits)
  • Couscous or rice


In large pot, heat up a few tablespoons of olive oil. Add in one finely chopped onion and one thinly sliced carrot. Cook over medium heat for 5 minutes or so to soften.

Add in 2-3 garlic cloves, finely minced. Add 1 tsp cumin, 1 tsp ground coriander, and 1/2 tsp of cinnamon. Mix in pot for 30 seconds.

Add one 14.5 oz can of diced tomatoes. Add one 15.5 oz can of chickpeas (drained). Add 1 and 1/2 cups of vegetable broth. Bring to a boil.

Reduce heat to low. Add 1/2 cup frozen cut up green beens. Add 1/2 cup frozen green peas. Add 1/4 cup of raisins. Simmer, stirring occasionally for 30 minutes. Add salt and pepper to taste.

Serve over couscous or rice.