Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Moroccan Vegetable Ragoût

Scott Phillips

Servings: three to four.



  • 1 Tbs. extra-virgin olive oil
  • 1 medium yellow onion, thinly sliced (about 1-1/4 cups)
  • 1 3- to 4-inch cinnamon stick
  • 1-1/2 tsp. ground cumin
  • 2 cups peeled and medium diced (1/2-inch) sweet potatoes (about 3/4 lb.)
  • 1 14- to 16-oz. can chickpeas, drained and rinsed
  • 1 14-1/2-oz. can diced tomatoes; with their juices
  • 1/2 cup pitted green Greek or Italian olives
  • 6 Tbs. orange juice, preferably fresh
  • 1-1/2 tsp. honey
  • 2 cups lightly packed very coarsely chopped kale leaves (from about 1/2 lb. kale)
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 290
  • Fat Calories (kcal): 60
  • Fat (g): 6
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 0
  • Sodium (mg): 1030
  • Carbohydrates (g): 52
  • Fiber (g): 8
  • Protein (g): 9


  • Heat the oil in a 5- to 6-quart Dutch oven or other heavy pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, about 5 min. Add the cinnamon stick and cumin and cook until very fragrant, about 1 minute. Add the sweet potatoes, chickpeas, tomatoes and their juices, olives, orange juice, honey, and 1 cup water; bring to a boil. Reduce the heat to medium low and simmer, covered, stirring occasionally, until the sweet potatoes are barely tender, about 15 min. Stir in the kale. Cover and continue cooking until wilted and softened, about another 10 min. Season with salt and pepper to taste.

Serve with a green salad and couscous studded with toasted almonds.


If you don’t have an olive-pitting tool, you can use a small skillet or saucepan. Apply pressure with the bottom of the pan until the olives split, exposing the pits enough that they can be plucked away by hand.


Rate or Review

Reviews (11 reviews)

  • fortkcook | 05/04/2017

    oops forgot to rate earlier. Also failed to add that this dish is great with a big dollop of harissa. And I think some cilantro and mint might be nice as well.

  • fortkcook | 05/04/2017

    This was really tasty! Definitely one for the regular rotation. I cooked up some dried chickpeas ahead of time to use in this recipe. Easy to do and worth the wait. And I happened to have red russian kale rather than my usual lacinto on hand; turns out it cooked faster and was more tender.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial