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.

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




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

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