Moroccan Vegetable Stew with Chickpeas and Potatoes
A fragrant, one-pot meal thickened by mashing tender potatoes into the broth
Why This Recipe Works
The key to this stew's rich texture is mashing a few of the cooked potatoes directly into the broth to create a natural thickener. It relies on a classic Moroccan spice profile of saffron and ginger for a deeply aromatic finish.
Instructions
Melt the butter in a Dutch oven over medium-high heat. Add the onion, sugar, and salt, cooking until the onion is softened and translucent, about 5 minutes.
Stir in the garlic, paprika, saffron, ginger, and cumin. Cook until the spices are fragrant and the garlic is soft, about 30 seconds.
Stir in the chickpeas, potatoes, tomatoes and their juice, zucchini, and vegetable broth. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the potatoes are completely tender when pierced with a fork, 20 to 30 minutes.
Using a wooden spoon, mash a few of the potatoes against the side of the pot to release their starch; this will naturally thicken the liquid into a stew consistency.
Remove from the heat and stir in the parsley. Season with salt and pepper to taste and serve hot with lemon wedges for squeezing over each portion.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days. Freezes well for 2 months.
