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

Vegan Moroccan Stew

  • Author: Kaylie Grace
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: Moroccan
  • Diet: Vegan

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

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
  • 24 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 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

Keywords: vegan moroccan stew, moroccan stew chickpeas