Why this recipe works: A pantry-friendly vegetable stew that balances cumin, coriander and cinnamon with tomatoes and small pieces of dried apricot.
Method
- Heat the oil in a large pot over medium heat. Cook the onions for 7 minutes until soft. Add the garlic for 30 seconds.
- Add the cumin, coriander, cinnamon and turmeric. Stir for 20 seconds, just until fragrant.
- Add the squash, carrots, tomatoes, stock, chickpeas and apricots. Bring to a gentle simmer.
- Cover partly and cook for 30 to 35 minutes, until the squash and carrots are tender but not falling apart.
- Uncover and simmer for 5 minutes if the stew needs thickening. Stir in the lemon juice.
- Taste, season and finish with cilantro or parsley.
Cultural note
Moroccan cooking is diverse and highly regional. This accessible stew uses a North African-inspired spice profile but is not presented as a traditional tagine.
Useful notes
Cut the squash into even pieces so it cooks uniformly.
The apricots should support the savoury flavours rather than make the stew sweet; reduce them if preferred.
For more body, mash a ladleful of chickpeas and squash and stir it back in.
Serving ideas
Serve with couscous, flatbread, quinoa or rice.
Storage and reheating
Refrigerate for 3 to 4 days or freeze for up to 3 months for best quality.
Food-safety reminder: Cool leftovers promptly, use shallow containers and follow the guidance of your local food-safety authority. See our food-safety guide.
Recipe developed for Best Stew Recipes under the editorial byline Elena R. Hartwick. Reviewed July 27, 2026.
