Moroccan Style Vegetable Stew with Dried Plums

Photo by Rachel Swetnam Los Angeles Food Photographer |

Last night my friends and I restarted our book club. We read The Hunger Games, we wanted to start with something kind of fun! I decided, in addition to our usual glass of wine, I would make food, inspired from the book. Now, if you’ve read it, you are familiar with a specific lamb stew with dried plums. Of course I’m not going to make soup with lamb but the rest sounded very appetizing.

So here is my take on it, a Root Vegetable Stew with Dried Plums.

P.S. Even if you aren’t a super nerd, this stew is perfect for the cold winter’s day. You didn’t have to read the book to make it.


2 tablespoons olive oil

1 large onion,chopped

2 garlic cloves, diced

2 t. cumin

1/2 t. coriander

1 t. cinnamon

1 t. ground ginger

1/2 t. paprika

1/4 t. saffron threads

1 pound whole butternut squash, peeled, seeded and cut into 1-inch cubes

1 small fennel bulb, trimmed and cut into 1/2-inch strips

1 large sweet potato

1 lb turnip, peeled a cubed

1 can chickpeas, drained

1 can diced tomatoes with juice

1 5oz bag of fresh spinach

2 T. chopped parsley

1 t. salt

1 t. pepper

4 C. Vegetable broth or 4 C. water and 4 t. Better Than Bouillon

3 T. dry cooking sherry

1 1/2 cups pitted dried plums (prunes)


1. In a large pot heat olive oil to medium-high heat. Add garlic and onion and saute until lightly brown. Add spices and mix.

2. Add stock, sherry, can of tomatoes and vegetables. Bring to a boil. Add prunes and chickpeas.

3. Turn down heat to low and simmer for about an hour. You can also transfer into a slow cooker crock pot and cook up to 5 hours (which is what I did.)

Serve over rice or by itself with a hearty loaf of bread.


Print Recipe

About Rachel

Rachel Swetnam: LA photographer and food enthusiast, Rachel Swetnam, started Biscuit Batches to share combine her love of photography with her desire to make GOOD vegan food. Missouri born and bred, Rachel's love for photography started around the same time she was introduced to the wonderful world of cooking. Starting off with simple recipes like Nestle Tollhouse cookies, Rachel experimented with more complex recipes, all while learning the art of photography. Rachel has been Vegan since 2007 and has been able to transfer her love for cooking into making tasty vegan friendly recipes. Although there were a few bad batches in the beginning, Through many cooking trial and errors, Rachel has been able to turn some of her favorite non-vegan food into tasty animal free meals! With a photojournalism degree under her belt from the University of Missouri, Rachel moved to the sprawling city of Los Angeles where she works as a photographer. Biscuit Batches is Rachel's portfolio of original food photographs and recipes both original and reused from cookbooks and other fantastic vegan food bloggers. To see more of Rachel's photographs please check out to inquire about photographs or anything you've seen on Biscuit Batches blog, please contact or
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One Response to Moroccan Style Vegetable Stew with Dried Plums

  1. Rina says:

    This was terrific! I folded in the spinach for the last 30 minutes of the crockpot cooking and I garnished with the parsley.

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