Moroccan Vegetable Stew

Moroccan Vegetable Stew
  • 6 servings
  • 0:20 Preparation
  • 0:50 Cooking
  • 1:10 Total Time


Add all
  • 2 Tbsp.
    (30 mL)


  • 4

    carrots, cut up

  • 1/2

    rutabaga, cut up

  • 3

    onions, cut into wedges

  • 1/2 tsp.
    (2 mL)


  • turmeric

  • ginger

  • salt and black pepper to taste

  • 2 Tbsp.
    (30 mL)


  • 2 cups
    (500 mL)

    vegetable stock

  • 19 oz
    (540 mL)

    tomatoes, not drained but chopped

  • 19 oz
    (540 mL)

    chickpeas, drained, rinced


In a saucepan, melt butter over medium heat. Add carrots, rutabaga, onions, nutmeg, turmeric, ginger, salt and pepper.

Cover and cook for 10 minutes, stirring occasionally.

Sprinkle flour over vegetables and stir.

Stir in vegetable stock,tomatoes and chick peas.

Bring to a boil, then reduce heat. Cover and simmer, stirring occasionally, for about 40 minutes or until vegetables are fork-tender.

Source: Académie Culinaire

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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