Moroccan Vegetable Stew with Dried Figs and Fresh Mint

Moroccan vegetable stew is a favorite comfort dish that’s both hearty and healthy. This vegetarian stew brings together tender cauliflower, zucchini, carrots and protein-rich chickpeas simmered in a warmly spiced tomato broth. Dried figs and raisins add a gentle sweetness and chewy texture that balances fragrant spices like cardamom, cumin, turmeric and curry powder. Fresh mint brightens each bowl, while yogurt and toasted almonds provide cooling creaminess and crunch.

The recipe is simple to prepare and rewarding to eat. It comes together quickly on the stovetop and often tastes even better the next day after the flavors have had time to meld. Serve the stew over couscous or with flatbread for an authentic, satisfying meal.

This version highlights dried Calimyrna figs as a subtle hero: when chopped and cooked into the stew they soften and disperse sweetness through the sauce while their tiny seeds add a pleasant textural note. If you prefer, you can swap or omit some spices to suit your palate — ras el hanout or a quality curry blend work well as alternatives.

Ingredients

Vegetable Stew

• 3 tablespoons olive oil
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1 tablespoon ground cardamom
• 1/2 teaspoon ground cumin
• 1 yellow squash, cut into half moons
• 2 cups carrots, chopped (about 3 large carrots)
• 1 head cauliflower, broken into florets
• 3 cups zucchini, chopped (about 1 large zucchini)
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 28 fl. oz. can diced tomatoes with their juices
• 1 6 oz. can tomato paste
• 1 28 fl. oz. can garbanzo beans (chickpeas), drained
• 1 cup Calimyrna or dried figs, chopped
• 1/2 cup raisins, pre-soaked 15 minutes in warm water to plump

Garnish

• 1/2 cup full-fat plain yogurt (or non-dairy plain yogurt for a vegan option)
• 1/2 cup toasted almonds, chopped
• Fresh mint, finely chopped

Instructions

1. Heat the olive oil in a large stock pot over medium heat. Add the sliced onions, garlic, salt and pepper and sauté until the onions are translucent, about 4–5 minutes.
2. Stir in cardamom, cumin, yellow squash, carrots, cauliflower and zucchini. Sauté for about 5 minutes until the vegetables begin to soften.
3. Add the curry powder, turmeric and cayenne pepper, stirring to coat the vegetables and release the spices’ aroma.
4. Pour in the diced tomatoes and their juices, add the tomato paste, drained garbanzo beans, chopped figs and plumped raisins. Stir well, then reduce heat to medium-low and simmer for 15 minutes, or until vegetables are tender and flavors are blended.
5. To serve, ladle the stew into bowls and top with a dollop of yogurt, a sprinkle of toasted almonds and chopped fresh mint. Serve over couscous or with flatbread.

For a vegan version, use a plain non-dairy yogurt alternative in place of the dairy yogurt. If you don’t have cardamom or would like a simpler spice profile, a teaspoon or two of a mixed North African spice blend (ras el hanout) or your favorite curry blend will work well. Adjust cayenne to control heat.

This stew keeps and improves in flavor when refrigerated; allow it to cool, then store in an airtight container for up to 3–4 days. Reheat gently on the stovetop or in the microwave. Leftovers are excellent over grains or tucked into warm flatbread for an easy lunch.

Variations: swap or add root vegetables such as sweet potatoes or parsnips for extra heartiness, or stir in a handful of chopped greens near the end of cooking for added color and nutrients.