Moroccan Stew

18 30 574
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 5
Moroccan Stew
Health Rating


1 tbsp Extra virgin olive oil
1 medium White onion (diced)
3 medium Carrots (diced)
1 medium pepper(s) Red bell pepper (diced)
1 tbsp minced Ginger root
1 tsp Saffron (optional)
1/4 tsp Cinnamon (optional)
2 tsp Cumin
1/4 tsp Paprika
1/2 tsp Kosher salt
1/4 tsp Black pepper
2 can(s) (14oz) Diced tomatoes, low sodium, canned
3/4 squash Butternut squash (cubed)
4 cup Chicken broth (stock), low sodium
2 can (15oz) Chickpeas, canned, drained
1 bunch Kale (chopped)
1/2 cup Parsley, fresh (chopped)
2 cup Red grape (optional)


1. Heat a large pot over medium heat. Add oil, onion, carrots, bell pepper, and garlic. Cook for 2 minutes.

2. Add ginger, saffron, cinnamon, cumin, paprika, salt, and pepper.

3. Add the diced tomatoes, broth, and squash. Simmer for about 15-20 minutes.

4. Add in chickpeas and kale and cook another 5 minutes.

5. Garnish with parsley. Serve with a side of grapes.



are a great source of protein and are high in fibre, which helps to promote healthy digestion!

Nutrition Facts

Per Portion

Calories 574
Calories from fat 79
Calories from saturated fat 11.7
Total Fat 8.8 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 3.1 g
Cholesterol 0
Sodium 1154 mg
Potassium 2563 mg
Total Carbohydrate 101 g
Dietary Fiber 22.5 g
Sugars 24.7 g
Protein 23.2 g

Dietary servings

Per Portion

Fruit 0.6
Meat Alternative 1.0
Vegetables 8.3

Energy sources

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