Steamed Moroccan Vegetables

Steamed Moroccan Vegetables

Do I have an obsession with anything “Moroccan”? Sort of. Stick Moroccan in front of any kind of food and I’m going to be excited to try it. After my friends Alaina and Ashton (yes, one of the original Cheeses and her hubby) had a Moroccan-themed dinner party at their apartment to showcase their tajine and new recipes (from… you guessed it, Morocco!) I was so impressed by the combinations of unique spices and flavours—I mean, what North American would even consider putting cinnamon with meat? It blew my mind and my tastebuds and I’ve been gobbling up Moroccan recipes ever since.

This recipe is an alteration from Martha Stewart, so I can hardly claim any sort of authenticity. But darn, these baking paper-wrapped parcels of veggies are good! If you actually own a tajine, this recipe could be easily adapted.

Steamed Moroccan Vegetables

Adapted from Martha

Serves: 6
Cooking time: 30 minutes hands on
Difficulty: Easy


  • 8 baby (chat) potatoes (cleaned but unpeeled)
  • 1-2 pints plum or cherry tomatoes
  • 2 stalks celery
  • 2 medium zucchini
  • 1 brown onion
  • 1 tin chickpeas
  • 4 tbsp fresh chopped parsley and/or mint
  • 1 tsp freshly minced ginger
  • 2 cloves garlic, crushed
  • 1/3 cup vegetable or chicken stock
  • 1 tsp curry powder
  • 3-4 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
  • 1 tsp cornstarch
  • pinch cayenne pepper
  • 1/2 tsp salt
  • freshly ground pepper

Chop all vegetables and potatoes into about 1″ cubes, leaving plum tomatoes whole, and toss together in a large bowl with drained chickpeas. Mix together the stock, garlic, ginger, spices, olive oil, and cornstarch (use warmed up stock to dissolve the cornstarch without any lumps). Pour over the vegetables and toss again to coat.

Tear off six 40 cm (20″) pieces of good-quality baking paper (trust me, don’t buy the cheap stuff to be economical, it falls apart and sticks to stuff, rendering your food icky). Divide vegetables equally between these pieces of baking paper and fold each one up so it’s sealed—I roll/scrunch together the two short ends to fit the contents snugly, then roll/scrunch the other two ends up and over. Martha also recommends using 2 larger packets of aluminum foil. Nest them all together in a large pan.

Bake in a preheated oven at 450 F / 220 C for 20-25 minutes, I think mine needed almost 30. Open one up to test doneness (jab a piece of potato, if it’s soft then everything else will be cooked too). Serve hot with rice or cous cous.

vegetable parcels
Using baking paper parcels steams vegetables to perfection.

One Response to Steamed Moroccan Vegetables

Leave a reply