Moroccan Stew

18 30 627
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 5
Moroccan Stew
Health Rating


2 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, 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


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 help to promote healthy digestion!

Nutrition Facts

Per Portion

Calories 627
Calories from fat 108
Calories from saturated fat 15.1
Total Fat 12.0 g
Saturated Fat 1.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 5.1 g
Cholesterol 0
Sodium 1388 mg
Potassium 2563 mg
Total Carbohydrate 105 g
Dietary Fiber 22.5 g
Sugars 24.7 g
Protein 24.7 g

Dietary servings

Per Portion

Fruit 0.6
Meat Alternative 1.0
Vegetables 8.3

Energy sources

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