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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!
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!
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.
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!
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!
If you try this Vegan Moroccan Stew, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!Print
Vegan Moroccan Stew
- 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
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!
- 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
- ½ tsp ground ginger
- ½ tsp ground allspice
- ½ tsp black pepper
- ¼ 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
- 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.
- 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.
- 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.
- Serve vegan moroccan stew alone or with rice, quinoa, couscous, naan, or your favorite flatbread. Garnish with cilantro (optional).
- 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.
- Serving Size: ⅙ recipe
- Calories: 322
- Sugar: 7g
- Fat: 5g
- Saturated Fat: 0g
- Carbohydrates: 65g
- Fiber: 16g
- Protein: 10g
Keywords: vegan moroccan stew, moroccan stew chickpeas
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Made this tonight, added zucchini and mushrooms. It was delicious, thanks will definitely make again
Thank you, Liz! So glad you enjoyed it 🙂
Excellent recipe. But, prep time is not 10 minutes. After all the veggies are peeled and cubed, it goes together quickly but it takes considerably longer to prep everything!
Hi, Wendy! Let me update that for you to better reflect the time chopping vegetables. So glad you enjoyed this recipe! 🙂
No coconut sugar added as it was very sweet. Delicious but sweet from the sweet potato and carrot. Any suggestions on how acid additions?
Hi, Lenora! It definitely shouldn’t be so sweet to the point where you’re looking for acids to counteract it. That doesn’t seem right. Is it possible you accidentally used cinnamon sugar or canned sweet potatoes? Regardless, I would add a splash of lemon juice or lime juice to balance out some of that sweetness. Enjoy! 🙂
FABULOUS!! Best every! My husband and I made it for guests. We all loved it. Many thanks! 🙂
Thank you so much, Joanne! So happy to read that your guests all loved it. Enjoy! 🙂
Katharine Dougherty Suri
I loved the spices in this recipe. I added more cayenne pepper (1/2 tsp), and 1/2 tsp red chili flakes and no sugar. I did not put potatoes, but added red and yellow bell peppers, zucchini, and celery. Was yummy. Thank you for the recipe.
Thank you for sharing, Katharine! I’m so glad you enjoyed this moroccan stew recipe 🙂
What is the coconut sugar for? It’s mentioned in the list of ingredients but couldn’t see it mentioned in the recipe. Is it essential?
Hey, Talia! Just to lightly sweeten the dish 🙂 Totally optional!
Additional question about the coconut sugar, please? Should it be added with the spices or when adding the broth?
Also, is the 1-cup water a key ingredient to be added same time as broth? Or only if needing to be thinned out?
I just updated the instructions for the coconut sugar! Yes, add 1 cup water exactly as the recipe states. It is a key ingredient. If you need to thin it out later on, you can add more water or broth near the end. Enjoy! 🙂
I made it exactly as written, it was wonderful! I will be making this again! Thanks for sharing! ❤
Thank you so much, Marti! 🙂
Can this be cooked in a slow cooker?
Hey, Natalie! Yes, I would suggest cooking it on high for 3-4 hours 🙂
Throughly enjoyed this aromatic hearty stew. Perfect for winter weather. It will definitely be staple in the soup rotation.
Thank you, Erica! I’m so glad you enjoyed it 🙂
Yummy, hearty & smelled amazing!! Took awhile for prep, but it was worth it.
So happy you enjoyed it, Carly! One of my favorite things about this dish is how delicious it makes the whole kitchen smell. Thanks for your sweet comment! 🙂
As soon as I started mixing those spices together I knew this would be good! My entire house smells amazing now! This is to die for and will be a staple for this fall and winter
So happy you loved this stew, Arielle! Thank you for sharing! 🙂