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Moroccan-style Vegetable Stew

4 servings


Ethnic Cuisine High Fibre Vegetarian

Nutritional Facts Per Serving

9.7 g
48.2 g
7.3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 300
  • Fat 8.5 g
    • Saturated   1.2 g
    • + Trans 
  • Cholesterol 1 mg
  • Sodium   673 mg
  • Carbohydrate 48.2 g
    • Fibre   7.3 g
    • Sugars  
  • Protein 9.7 g
    • Vitamin A 51 %
    • Vitamin C 55 %
    • Calcium 6 %
    • Iron 19 %


Heat the oil in a pot over medium heat. Add the garlic, onion, carrot and bell pepper and cook, stirring, 3-4 minutes. Mix in the spices, mint and flour and cook 1-2 minutes more. Slowly pour in the stock, stirring constantly. Add the potatoes and chick peas and bring to a gentle simmer and cook 15-20 minutes, until the potatoes are tender. Adjust seasoning and serve, if desired, on couscous.

Serving Suggestions

Couscous or steamed rice makes a nice bed for the vegetable stew to rest on. Ready-to-cook couscous mixes are available in the aisle rice is sold. Wedges of grilled pita bread would be great for dunking into the stew.

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