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 flavored with sweet and savory spices including cumin, cinnamon, ginger, coriander, and allspice.
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
- 2–4 cups kale or spinach, optional
- Cilantro, for garnish
Instructions
- Step: Warm a large pot on medium heat. Cook the oil and diced onion, stirring frequently, for 5 minutes or until the onion is translucent.
- Step: Add minced garlic and spices. Sauté for an additional minute.
- Step: 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.
- Step: Remove lid and add coconut sugar and 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.
- Step: 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 but still intact. To store leftovers, allow the stew to cool before placing in an airtight container in the refrigerator. When reheating, you can thin the stew with vegetable broth, water, or coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Cook
- Cuisine: Moroccan
Nutrition
- Serving Size: 1/6 recipe
- Calories: 322 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 16 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: vegan moroccan stew, one-pot meal, plant-based dinner, gluten-free stew, healthy Moroccan recipe