How to make Marrakesh Stew - Traditional Moroccan soup made from vegetables and chickpeas

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Onions (प्याज़ ), Chickpeas (kabuli chana) (काबुली चना)

Cuisine : Moroccan

Course : Main Course Vegetarian

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Marrakesh Stew

Tajins and pastillas are true symbols of Moroccan food.  Moroccan cuisine has retained its traditionalism. In a broad sense Moroccan food is a part of Mediterranean cuisine. Various influences like Arabs, Moors can be traced in their food. The food here largely depends on seasonal and local produce. 
The people are diet conscious and give a lot of importance to the use of fresh vegetables like carrots, cabbage, eggplant, pumpkin, zucchini, onions, peppers etc. which not only add a lot of colour but also plenty of nutrients to the dishes. They also use plenty of lentils and beans whereas meat is used  in moderation.  They do use plenty of Atlantic fish and seafood. Perhaps it is a result of the country having the longest coastline among other Arab countries. 

For more recipes related to Marrakesh Stew checkout Baby Onions with Potatoes, Pyaz Ki Tarkari, Onion-Tomato Masala, Baked Onion With Cheese . You can also find more Main Course Vegetarian recipes like Thai Tofu with Vegetables, Parwal Shahi, Bendakaya Pulusu, Orange Glazed Vegetables .

Marrakesh Stew Recipe Card

Marrakesh Stew

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Marrakesh Stew Recipe

  • Onions 2 medium

  • Chickpeas (kabuli chana) boiled 1/2 cup

  • Potatoes peeled 3 medium

  • Brinjals 4

  • Tomatoes 2 medium

  • Carrots cut into 1 inch cubes 2 medium

  • Red pumpkin (bhopla/kaddu) cut into 1 inch pieces 1/2 small

  • Salt to taste

  • Coriander powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Black pepper powder 1/4 teaspoon

  • Cinnamon powder a pinch

  • Vegetable stock 2 cups

  • Olive oil 2 tablespoons


Step 1

Dice onions. Heat olive oil in a non stick pan, add onions and sauté.

Step 2

Dice potatoes and brinjals. Roughly chop tomatoes.

Step 3

Add potatoes, carrots, red pumpkin and brinjals to the pan and stir. Add salt and mix well.

Step 4

Add coriander powder, cumin powder, red chilli powder, black pepper powder, a pinch of cinnamon powder and mix well.

Step 5

Add tomatoes, 1 cup water and vegetable stock. Add chickpeas and mix. When it comes to a boil, cover and cook till all vegetables are completely tender and the sauce has thickened. Serve hot with couscous.

Liked this recipes, Rate us :

MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.