Lucy Johnson avatar

Written by:


Vegan rose harissa stew

5 from 1 vote
Total time: 40 minutes
rose harissa stew recipe vegan moroccan food

Heads up! This blog may contain affiliate links. These keep my site running (and me fed). Read my disclaimer & vetting process.


When I visited Morocco I was entranced by the incredible smells and the beautiful colours of the spices. Their food is fragrant, punchy and vibrant. From tagines to cous cous and delicate pastries, you won’t experience any dull food here.

One element of Moroccan food that I have taken away with me is one of their spice pastes, harissa. My favourite version of this is with Rose. The floral notes go extremely well with the roasted pepper and the spicy chilli.

Servings: 2 people


  • 1 Onion sliced
  • 4 cloves Garlic finely chopped
  • 1 thumbsized-piece Fresh ginger finely chopped
  • 400 g Squash cut into large chunks
  • 1 Carrot cut into large chunks
  • 4 Tomatoes roughly chopped
  • 240 g Chickpeas cooked
  • Juice of 1 lime
  • 400 ml Vegetable stock
  • 2 tbsp Rose harissa
  • 1 tsp Smoked paprika
  • Salt to taste
  • Black pepper to taste

To serve

  • Cous cous cooked
  • 1 handful Fresh coriander chopped
  • 1 Lime


  • Fry off the onion with a pinch of salt for around 5 minutes
  • Add in the garlic and ginger, fry for 2 minutes
  • Add in the chopped squash and carrot, fry for a few more minutes
  • Stir in the harissa until the ingredients are all coated
  • Add the tomatoes and the chickpeas in and fully incorporate
  • Pour in the stock and add some general seasoning and paprika
  • Cook for about 20 minutes, or until the squash and carrot are cooked
  • Serve with some grains, like cous cous, fresh lime and chopped coriander

More vegan recipes you’ll enjoy

Lucy the founder of Edible Ethics vegan food blog eating vegan noodles in a plant based restaurant

Lucy Johnson

Leave a Reply

Your email address will not be published. Required fields are marked *

How do you rate this recipe?



, ,