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Moroccan-Spiced Stew With Garbanzo Beans And Cauliflower

  • Author: Alana Haldan
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings 1x
  • Category: Dinner


This recipe makes extensive use of the spices and condiments typical of Moroccan cuisine. Moroccan stews, also called tagines, usually contain meat, but here garbanzo beans and cauliflower take center stage. Searing the cauliflower at the beginning of cooking may seem like an unnecessary step, but it actually provides a lot of extra flavor and texture to the entire meal.



  • ¼ cup coconut oil, divided
  • 1 medium head cauliflower, chopped
  • 1 large onion, diced
  • 3 stalks celery, diced
  • 3 carrots, diced
  • 1 tsp sea salt, divided
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp turmeric
  • ½ tsp ginger
  • ½ tsp sumac
  • ¼ tsp cinnamon
  • 28 oz can diced tomatoes
  • 4 cups vegetable broth
  • 2 15 oz cans garbanzo beans, rinsed and drained
  • 1 preserved lemon, rinsed, seeded, and roughly chopped (see note)
  • ½ cup green olives, roughly chopped
  • ¼ cup harissa
  • 1 medium lemon, zested and juiced
  • 2 Tbsp arrowroot
  • 2 Tbsp water
  • ½ bunch flat leaf parsley, chopped
  • ½ bunch cilantro, chopped


  1. In a large dutch oven, heat 2 Tbsp of the oil over medium-high heat. When oil shimmers, add cauliflower and sear until golden and crispy, about 2 to 3 minutes. Flip and continue searing until all sides are crisped. When finished, place in a medium bowl and reserve.
  2. Over medium heat, melt remaining 2 Tbsp oil in dutch oven. Add onion, celery, carrots, and ½ tsp of the salt and stir well to combine. Cover, reduce heat, and cook until vegetables are softened, about 5 minutes.
  3. Add spices and remaining ½ tsp salt. Stir well and cook over medium-low heat until fragrant, about 5 minutes.
  4. Add tomatoes, reserved cauliflower, and broth. Bring to a boil, then reduce heat and simmer until cauliflower is tender, about 15 minutes.
  5. Add garbanzo beans, preserved lemon, green olives, harissa, lemon zest, and lemon juice and stir well to combine. Cook on medium heat until heated through, about 5 minutes.
  6. In a small bowl, whisk arrowroot and water to create a slurry. Stir into the stew and cook until slightly thickened, about 3-5 minutes.
  7. Stir in parsley and cilantro until well combined.


Preserved lemons can generally be found in specialty markets and some grocery stores. If you have trouble finding them, you can substitute the zest and juice of one additional lemon.