Vegan Moroccan Stew Recipe

Introduction

This Vegan Moroccan Stew is a comforting and flavorful dish packed with warming spices, hearty vegetables, and protein-rich lentils. Perfect for cozy dinners, it’s easy to make and ideal for anyone seeking a nourishing plant-based meal.

Ingredients

• 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. Step 1: Warm a large pot over medium heat. Add olive oil and diced onion. Cook, stirring frequently, for about 5 minutes until the onion becomes translucent. Stir in the minced garlic and all the spices, sautéing for another minute to release their aroma.
2. Step 2: Add the cubed sweet potatoes, gold potatoes, chopped carrots, garbanzo beans, rinsed lentils, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a rapid boil, then reduce the heat to low, cover, and let it simmer for 25 minutes or until the vegetables are tender when pierced with a fork.
3. Step 3: Remove the lid and stir in the coconut sugar along with the kale or spinach, if using. Continue cooking uncovered for an additional 5 minutes. If the stew is too thick, add extra vegetable broth, water, or coconut milk to reach your desired consistency.
4. Step 4: Serve the stew warm, either on its own or accompanied by rice, quinoa, couscous, naan, or your favorite flatbread. Garnish with fresh cilantro for a bright finishing touch.

Tips & Variations

• For extra depth, toast the spices in the dry pot before adding oil and onions to enhance their flavor.
• Substitute kale with Swiss chard or collard greens for a different leafy green texture.
• Add chopped dried apricots or raisins for a subtle sweetness that complements the spices.
• Use red lentils instead of green for a softer texture and shorter cooking time.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew in a slow cooker?

Yes, you can. Combine all ingredients except the coconut sugar and greens in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the coconut sugar and greens during the last 15 minutes of cooking.

Is this dish gluten-free?

Yes, the stew itself is naturally gluten-free. Just be sure to serve it with gluten-free grains or bread if you want to keep the meal gluten-free.

Vegan Moroccan Stew Recipe

Print Recipe

★★★★★

4.8 from 139 reviews

This hearty and flavorful Vegan Moroccan Stew is a vibrant medley of sweet potatoes, gold potatoes, carrots, lentils, and garbanzo beans simmered in fragrant Moroccan spices. With warming notes of cinnamon, cumin, and ginger, this stew offers a comforting plant-based meal perfect for any season. It’s easy to prepare on the stovetop and can be customized with kale or spinach for added greens.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Vegan

Ingredients

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Vegetables and Legumes

• 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
• 2–4 cups kale or spinach, optional
• Cilantro, for garnish

Spices and Seasonings

• 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
• 1 tbsp coconut sugar

Other Ingredients

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 14oz can diced tomatoes
• 4 cups vegetable broth
• 1 cup water

Instructions

1. Sauté Onions and Spices: Warm a large pot over medium heat. Add olive oil and diced onion, cooking while stirring frequently for about 5 minutes until the onion turns translucent. Stir in minced garlic and all the spices, then sauté for an additional minute to release their aromas.
2. Add Vegetables and Broth, Simmer: Add the cubed sweet potatoes, gold potatoes, chopped carrots, garbanzo beans, rinsed lentils, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a rapid boil, then lower the heat to a simmer and cover. Cook for 25 minutes or until the vegetables and lentils are fork-tender.
3. Finish with Coconut Sugar and Greens: Remove the lid and stir in the coconut sugar and kale or spinach if using. Allow the stew to cook uncovered for another 5 minutes, letting the greens wilt and the flavors meld. Adjust the stew’s thickness by adding more vegetable broth, water, or coconut milk if desired.
4. Serve and Garnish: Ladle the stew into bowls and serve hot. It pairs beautifully with rice, quinoa, couscous, naan, or your favorite flatbread. Garnish with fresh cilantro to add a bright, herbal note.

Notes

• You can adjust the amount of cayenne pepper to control the heat level of the stew.
• For a creamier texture, try adding a splash of coconut milk at the end of cooking.
• This stew stores well and tastes even better the next day as flavors develop.
• Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
• Use fresh cilantro for garnish just before serving to maintain its vibrant flavor and color.

Keywords: vegan stew, Moroccan recipes, plant-based stew, vegetable stew, healthy vegan dinner, lentil stew, spicy stew