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Jump to Recipe· 5 from 11 reviews

This vegan Moroccan stew is hearty, warming, and so healthy! Sweet potatoes, chickpeas, and lentils are simmered in a delicious vegetable broth that’s flavored with sweet and savory spices. You’ll enjoy the unique Moroccan-inspired essence from ground cumin, coriander, cinnamon, ginger, and allspice. It’s a one-pot plant-based dinner that’s loaded with protein, fiber, and ready in 30 minutes!

vegan moroccan stew inside two bowls beside fresh cilantro, green lentils, cinnamon, and sliced sweet potato

The fall season is fast approaching, and that means it’s time to start breaking out those soup, stew, and chili recipes! To kick things off, I’m bringing you this warm and cozy Moroccan-inspired stew today. It’s perfect for these cooler months when you’re craving a hot, nourishing meal.

This recipe is jam-packed with potatoes, vegetables, and legumes. In particular, it contains sweet potato, gold potato, chickpeas, lentils, carrots, and kale. It’s also deliciously-flavored with a sweet and savory spice blend. You’ll find cumin, cinnamon, ginger, allspice, paprika, and coriander among the list of spices. Ooh la la!

This vegan moroccan stew is:

  • Healthy, gluten-free, vegetarian, dairy-free, and soy-free
  • An easy 30-minute and one-pot recipe // great for meal prep
  • Loaded with fiber and plant-based protein
  • Packed with vitamin A, vitamin C, iron, and folate
  • A perfect vegan dinner for the fall and winter season!
two bowls of vegan moroccan stew on a marble and wood cutting board

Vegetable stew with potatoes, chickpeas, and lentils

Let’s take a closer look at the ingredients in this Moroccan style stew:

  • Potatoes: This stew includes both sweet potatoes and gold potatoes. Potatoes are low calorie, filling, and a great source of potassium, vitamin C, and fiber. Sweet potatoes are also rich in vitamin A and B6.
  • Chickpeas: Chickpeas, also known as garbanzo beans, are loaded with vitamins, minerals, and protein. Be sure to use canned chickpeas that have been drained and rinsed.
  • Lentils: This stew is filled with green lentils, which are packed with plant-based protein. Green lentils contain iron, folate, zinc, and thiamine. Be sure to use dry (uncooked) lentils that have been rinsed well.
  • Carrots: Carrots are a great pairing with potatoes. If desired, you can add in another starchy vegetable instead – like butternut squash or pumpkin.
  • Tomatoes: Specifically, use canned diced tomatoes or canned crushed tomatoes. This key ingredient adds color and flavor.
  • Greens: Although it’s optional, I recommend including some leafy greens – such as kale or spinach – during the last few minutes of cooking. Greens are loaded with nutrients and you can never have enough of them! Since they wilt quite a bit, you’re able to sneak lots into a single serving of stew.
  • Vegetable broth: I recommend using your favorite low-sodium vegetable broth.
  • Spices: A variety of spices are included in this stew. We’ll use ground cumin, cinnamon, paprika, coriander, ginger, allspice, black pepper, and a pinch of cayenne pepper.
a small bowl of green lentils, chickpeas, and carrots on a marble board along with sweet potatoes, gold potatoes, tomato, and spices

How to make vegan moroccan style stew

For the full ingredients list and step-by-step instructions, scroll down to view the recipe card below.

First, warm the oil and diced onion in a large pot. Cook for 3-5 minutes, stirring frequently, until the onion is translucent. Then, add the minced garlic and spices. Sauté for an additional minute.

Next, add the sweet potatoes, gold potatoes, carrots, chickpeas, green lentils, diced tomatoes, and vegetable broth. Mix together and bring to a rapid boil. After, reduce heat and simmer (covered) for 25 minutes or until the vegetables are fork-tender.

Around the 25-minute mark, remove the lid and stir in the leafy greens (such as kale or spinach). Cook for 5 minutes (uncovered). Serve immediately and enjoy!

a large white pot filled with sweet potato, chickpea, and lentil stew

How to serve this recipe

This moroccan style stew is delicious all on its own, but there are several other ways to enjoy it! You can serve it over brown rice, white rice, quinoa, or couscous. Alternatively, enjoy it with naan bread or your favorite flatbread. You can also add cilantro and a squeeze of fresh lemon or lime juice. Believe it or not, a dollop of unsweetened coconut yogurt or cashew sour cream tastes delicious on top, too!

vegan moroccan stew inside two bowls beside fresh cilantro, green lentils, cinnamon, and sliced sweet potato

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vegan moroccan stew inside two bowls beside fresh cilantro, green lentils, cinnamon, and sliced sweet potato

Vegan Moroccan Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Kaylie Grace
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4–6 servings 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: Moroccan
  • Diet: Vegan
Print Recipe

Description

This vegan Moroccan stew is a healthy plant-based meal! It’s cozy, hearty, and made with nutritious ingredients. Sweet potatoes, chickpeas, and lentils are simmered in a Moroccan-inspired vegetable broth. It’s flavored with sweet and savory spices – including cumin, cinnamon, ginger, coriander, and allspice. Made with one pot and ready in 30 minutes!

Ingredients

Units Scale
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 3 cups cubed sweet potatoes
  • 3 cups cubed gold potatoes
  • 2 cups chopped carrots
  • 1 cup dry green lentils, rinsed
  • 1 14oz can garbanzo beans, drained and rinsed
  • 1 14oz can diced tomatoes
  • 4 cups vegetable broth
  • 1 cup water
  • 1 tbsp coconut sugar
  • 2–4 cups kale or spinach, optional
  • Cilantro, for garnish

Instructions

  1. Warm a large pot on medium heat. Cook the oil and diced onion, stirring frequently, for 5 minutes or until the onion is translucent. Add minced garlic and spices. Sauté for an additional minute.
  2. Add cubed sweet potatoes, gold potatoes, carrots, garbanzo beans, dried lentils, diced tomatoes, and vegetable broth. Bring to a rapid boil, then reduce heat and simmer (covered) for 25 minutes or until the vegetables are fork-tender.
  3. After, remove lid and add coconut sugar + kale or spinach. Cook for an additional 5 minutes (uncovered). If needed, you can thin the stew by adding extra vegetable broth, water, or coconut milk.
  4. Serve vegan moroccan stew alone or with rice, quinoa, couscous, naan, or your favorite flatbread. Garnish with cilantro (optional).

Notes

  • The stew should be cooked until the potatoes and carrots are fork-tender. They should be cooked through but still intact.
  • Got leftovers? Allow the moroccan stew to cool before storing it in an airtight container in the refrigerator. To reheat, microwave or warm it in a pot on the stove. Leftovers will be thicker because the vegetables will absorb most of the liquid. You can thin your leftover stew by adding vegetable broth, water, or coconut milk while reheating.

Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 322
  • Sugar: 7g
  • Fat: 5g
  • Saturated Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 16g
  • Protein: 10g

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