Moroccan vegetarian recipes

Moroccan cauliflower is the perfect healthy side dish or a great addition to your favorite buddha bowls or grain bowl. This recipe is naturally vegan, gluten free, low carb, keto, paleo and Whole30 friendly!

Recipe video above. A vegetarian Moroccan stew loaded with heady and warm spices, filled with tender vegetables. Make this with any veg you have - just don't skimp on the spices!!Pan-roasting each vegetable to get a bit of colour on them before simmering is worth the effort to get the most flavour out of the vegetables. Because colour = flavour! Serve with couscous.

Moroccan chickpea stew is simple, hearty, & loaded with veggies and warming spices for a delicious, satisfying gluten-free, meat-free meal!

Loubia - a fragrant bean stew with white beans, tomatoes, garlic, cumin and spices. This quicker version is ready in 35 minutes!

You’ll love this incredible soup! It’s packed with flavour, spices, vegetables and pulses. Not only healthy, it’s absolutely delicious - you’ll make it again and again.

Harira is a delicious and healthy Moroccan soup, enjoyed all year round. Easy to make, this flavorful one-pot soup is a crowd pleaser.

Moroccan-Spiced Vegetable Soup

This simple couscous dish is a fast and easy pantry meal. Roasted sweet potato and crispy chickpeas are coated in a flavourful Moroccan-inspired spice mix, then tossed with couscous and a simple lemon dressing. Serve it as a main or as a side dish! Gluten-free and vegan options.

Source: Cal Peternell's Twelve Recipes The original recipe calls for chopped or grated tomatoes or 1/2 cup of roasted tomato puree. I find the canned, crushed tomatoes to work just as well. If you don't feel like using dried chickpeas and cooking them from scratch, you can use canned chickpeas, drained and rinsed. You'll need 6 cups (about three 15-oz cans). Peternell suggests a few other serving ideas: croutons, a poached egg or hard-boiled egg, a sprinkling of ground cumin, oil and…

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