Description
This Summer Moroccan Vegetable Stew is a hearty and flavorful dish perfect for warm weather, featuring a medley of tender vegetables simmered in a aromatic broth with traditional Moroccan spices and a creamy touch of evaporated milk. It’s a comforting vegetarian stew with an optional protein addition, topped with Parmesan cheese for added richness.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups diced potatoes
- 2 cups diced carrots
- 4 cups chicken or vegetable broth
- 2 cups diced zucchini
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can corn, undrained
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon all-purpose seasoning
- 1 (12 oz) can evaporated milk
- 2 tablespoons cornstarch
- Salt and pepper, to taste
Optional Ingredients
- 2 cups diced cooked chicken or other protein
- Parmesan cheese, for topping
Instructions
- Sauté Aromatics: In a large pot, melt butter over medium heat. Add diced onion and minced garlic; sauté until fragrant and translucent, laying a flavorful foundation for the stew.
- Add Root Vegetables: Add diced potatoes and carrots to the pot and cook for about 5 minutes, stirring occasionally to soften them slightly and enhance sweetness.
- Simmer Vegetables in Broth: Pour in the chicken or vegetable broth, bring to a boil, then reduce heat and let it simmer for 15 minutes until the vegetables start to soften.
- Add Remaining Vegetables and Seasonings: Stir in diced zucchini, diced tomatoes with their juice, corn with liquid, rubbed sage, all-purpose seasoning, and optional cooked protein. Mix well to combine all flavors.
- Cook Until Tender: Bring the stew back to a gentle boil and cook for an additional 10–15 minutes until all vegetables are tender and the protein is warmed through.
- Add Evaporated Milk: Reserve 2–3 tablespoons of evaporated milk, then pour the rest into the stew and stir to incorporate creaminess.
- Prepare Cornstarch Slurry: In a small bowl, mix the reserved evaporated milk with cornstarch until smooth. Stir this slurry into the stew to help thicken the consistency.
- Thicken and Season: Simmer the stew for another 10 minutes, stirring occasionally until slightly thickened. Season with salt and pepper to taste for final flavor adjustment.
- Serve: Serve the stew hot, topped with shredded Parmesan cheese and fresh diced tomatoes if desired, adding a salty, fresh contrast.
Notes
- For a vegan version, substitute butter with olive oil, use vegetable broth, omit the evaporated milk or replace with coconut milk, and skip Parmesan cheese or use a vegan alternative.
- Using cooked protein like chicken is optional and can be replaced with chickpeas or tofu for a vegetarian option.
- The all-purpose seasoning can be swapped with a Moroccan spice blend (cinnamon, cumin, coriander) for a more authentic taste.
- Leftovers can be stored in the refrigerator for up to 3 days and are great reheated.
- If you prefer a thicker stew, add additional cornstarch slurry as needed and simmer until desired consistency is reached.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Moroccan
