Recipe courtesy of Food Network Kitchen
Save Recipe Print
2 hr
1 hr
1 hr
4 servings



In a large heavy pot heat oil over medium high heat. Stir in the onion and cook for 3 minutes or until tender. Stir in spices and cook until aroma is released. Stir in carrots, potatoes and squash and toss to coat. Cook vegetables for 5 minutes. Stir in tomatoes and water. If necessary add enough water so that all the vegetables are submerged. Bring to a simmer and cook for 20 minutes. Stir in zucchini and continue to cook for 20 more minutes. Stir in the chickpeas and season with salt and pepper, Tabasco and cilantro. Serve hot with couscous and warm pita bread.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.


Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Buckwheat Flatbread with Spicy Hummus and Vegetables

Recipe courtesy of Bobby Flay

Roasted Moroccan-Style Vegetables

Recipe courtesy of Food Network Kitchen

Moroccan Vegetable Packets

Recipe courtesy of Food Network Kitchen

Vegetable Couscous with Moroccan Pesto

Recipe courtesy of Food Network Kitchen

Roasted Vegetable Stew with Moroccan Couscous

Recipe courtesy of Robin Miller

Moroccan Beef Kefta on Skewers with Chopped Vegetable Salad

Recipe courtesy of Food Network

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.