Moroccan Ragout - Vegetarian

A delightful dish as a main course or a side

Active time: 30 minutes • Total time: 50 minutes

Posted on Apr 27, 2016 by Jack McCann
Tags: recipes vegetarian sides vegan

This dish is simple, unique and tasty. Use it as a side or a main course. 


  • Coconut oil
  • 1 yellow onion, thin sliced
  • 1 cinnamon stick
  • 2 tsp freshly toasted cumin, ground 
  • 1.5lb of sweet potatoes (2 medium sized ones), pealed and cubed
  • 3/4 Cup dried garbanzo beans (or one can)
  • 1/2 Cup olives (pitted)
  • 6T orange juice (fresh squeezed is best)
  • 2 tsp honey
  • 1/2lb of chopped kale, about 2 cups
  • salt/pepper to taste


  1. The night before, soak beans overnight (why you should soak your beans)
  2. At least 1 hour before, boil the beans for 1 hour (or 25 min in a pressure cooker) 
  3. Heat some oil in a heavy stockpot
  4. Cook onion, lightly caramelize
  5. Toast cumin and grind in a pestle/motar 
  6. Add cinnamon stick, cumin, sweet potato, beans, olives, orange juice and honey
  7. Add 1/2 - 1 cup of water as needed and bring to a low boil... then simmer covered
  8. Stir as needed (occasionally) until sweet potatoes are barely tender, but not mushy (~15 min)
  9. Stir in chopped kale
  10. Cover and continue cooking for 5-10 min until the texture is how you'd like
  11. Salt and pepper to taste

Moroccan Ragout


You could consider adding tomatoes to this as well. We paired with socca bread and a green salad too! 

Other recipes that pair with this well

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