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A simple dish that’s plant-based, spicy, and well-seasoned using fresh vegetables that come together for a healthy moroccan stew ready in 30 minutes using one pot. It’s the perfect dish when you’re craving something comforting and flavourful that’s not boring, and not repetitive that will fill you up without any meat and keep you warm when it’s cold out.

Sometimes simple is best. All you need are a few good spices, fresh vegetables and you can make an incredible dish that will hit the spot any night of the week. Here we used fresh eggplant, peppers, onions, ginger and chickpeas simmered in a harissa paste with diced tomatoes, vegetable bouillon and some water.

Eating healthy does not mean boring or a lack in taste. Plenty of delicious meals come from comforting classics such as stews, curries and soups. None of these in our opinions are boring. This Morrocan inspired dish is just that. A simple take on a traditional tagine cooked in a cast iron skillet stovetop in under 30 minutes that’s affordable.

All of these comforting classics can be made in many different ways by switching out the veggies, mixing up the spices and changing out the herbs depending on the seasons and what’s available in the grocery stores. All the protein comes from plants, grains and beans.

If your looking for something that’s a bit more filling serve this overtop couscous, quinoa or rice for extra whole grains. Enjoy it with some pita, naan, or traditional Moroccan bread like Khobz for a more authentic experience.

Moroccan stew

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 6
Author: the communal feast


  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 tsp ginger grated
  • 1 tsp cumin
  • 1 tsp tumeric
  • 1 tsp cinnamon
  • 1 tsp paprika
  • salt and pepper to taste
  • 1 tsp harissa paste
  • 1 cube vegetable bouillon concentrate
  • 1 can diced tomatoes
  • 1 cup eggplant cubed
  • 1 pepper julienne (red or yellow)
  • 1 can chickpeas drained and rinsed
  • 1/2 lemon juiced
  • 1/2 cup water
  • chopped parsley for garnish
  • optional: bread and rice for serving


  • Heat olive oil in a cast iron skillet over medium heat
  • Sautee onions in skillet until translucent about 3 minutes, add garlic and ginger and spices and cook another minute. Stir in the harissa and bouillon until combined. Add diced tomatoes, vegetables, chickpeas, lemon juice and water. Bring to a boil and reduce to simmer for 20 minutes.
  • Serve with fresh parsley, bread and overtop top rice (optional).
  • Enjoy!

Moroccan stew


November 13, 2019


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