Moroccan Root Vegetable Stew

Turn up the heat on your worn-out vegetable soup with this root-vegetable medley.


  • 2 T. olive oil
  • 1 cup chopped white or yellow onion
  • 1/2 tsp. salt
  • 2 T. minced fresh garlic
  • 1 T. seeded and minced hot fresh chile pepper
  • 4 cups chicken or vegetable broth
  • 1 cup water
  • 2 cups diced potatoes
  • 1 cup chopped orange, golden and red carrots
  • 1 cup chopped sweet potatoes or yams
  • 1/2 cup chopped turnips
  • 1/2 cup chopped parsnips
  • 1½ cups cooked chickpeas, drained and rinsed
  • 1½ cups chopped tomatoes
  • 1 cup chopped turnip and beet greens
  • 1 small or 1/2 large lemon, cut into quarters
  • salt to taste

In a large pot with a heavy bottom, heat olive oil over medium-high heat. Add onion and salt. Sauté, stirring constantly, until onion is soft, about 3 minutes. Add garlic and hot pepper. Sauté for 1 more minute.

Add broth, water, chopped root vegetables and chickpeas. Bring to boil, reduce heat to simmer, cover, and cook approximately 30 minutes or until vegetables are just tender. 

Stir in tomatoes, greens and lemon quarters. Add salt to taste. Return mixture to a simmer, and cook an additional 15 minutes.

Serve hot over couscous or rice, if desired, and pass the harissa, a hot chile paste used in North African cooking.

Makes approximately 5 to 6 servings.

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