Stuart's Spices

1 Rating
This recipe is vegan, but if you like chicken, add Moroccan Seasoning to uncooked bone-in chicken pieces, brown in frying pan, then add to stew to cook. Delicious!


  • 1 onion, diced large
  • 3 Tbsp olive oil
  • ½-1 head cauliflower, cut into small florets
  • 5 carrots, thickly sliced
  • 4 stalks celery, thickly sliced
  • 1 large sweet potato, ½ inch dice
  • 2 bell peppers, large dice
  • 3-4 cups broth
  • 1 can diced tomatoes OR fresh tomatoes, diced
  • 2 cups green peas
  • 1 cup dried apricots, cut into chunks
  • 1 (15 oz) can garbanzo beans, rinsed and drained
  • 3-4 Tbsp Stuart's Spices Moroccan Seasoning
  • salt, to taste
  • 1 tsp Stuart's Spices Fresh Ground Black Pepper


  1. In Dutch oven (or large pot), sauté onion in oil until translucent, ~5 minutes.
  2. Add 1 Tbsp Moroccan seasoning. Add cauliflower, carrots, celery, sweet potato, and bell peppers, and sauté another 3-5 minutes.
  3. Add broth, tomatoes, salt, pepper, and remaining 2 Tbsp Moroccan Seasoning. Heat just to a boil.
  4. Preheat oven to 350°F.
  5. Place Dutch oven in oven. After 20 minutes, remove from oven and taste; adjust seasonings.
  6. Add peas, apricots, and garbanzo beans, and return to oven for 25 more minutes or until vegetables are tender. Most of the liquid should be absorbed.
  7. Serve alone, or over rice or couscous.