Vegan Moroccan Stew Recipe

Introduction

This Vegan Moroccan Stew is a hearty and flavorful dish packed with warming spices and wholesome vegetables. Perfect for chilly evenings, it offers a delicious, plant-based meal that’s both comforting and nutritious.

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 and add the olive oil. Cook the diced onion, stirring frequently, for about 5 minutes until translucent. Add the minced garlic and all the spices, then sauté for another minute to release their aromas.
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 simmer for 25 minutes or until the vegetables are fork-tender.
3. Step 3: Remove the lid and stir in the coconut sugar along with the kale or spinach if using. Cook uncovered for an additional 5 minutes. If the stew is too thick, thin it by adding extra vegetable broth, water, or coconut milk to your desired consistency.
4. Step 4: Serve the stew hot on its own, or alongside rice, quinoa, couscous, naan, or your favorite flatbread. Garnish with fresh cilantro if desired.

Tips & Variations

• For extra depth, toast the spices briefly before adding the onion and garlic.
• Swap kale or spinach for chard or collard greens depending on what you have.
• Adding a squeeze of lemon juice before serving brightens the flavors beautifully.
• Use coconut milk instead of water for a creamier, richer stew.

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 too much. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils?

Yes, you can substitute green lentils with brown or red lentils, but red lentils will cook faster and may dissolve into the stew, creating a thicker texture.

Is this stew spicy?

The stew has a mild warmth from the cayenne pepper and spices, but it’s not overly spicy. You can adjust the cayenne amount to suit your heat preference.

Vegan Moroccan Stew Recipe

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★★★★★

4.8 from 103 reviews

• Author: Hugo
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This vibrant Vegan Moroccan Stew is a hearty and flavorful dish packed with a variety of spices, tender root vegetables, lentils, and garbanzo beans. Perfectly simmered to meld the rich aromas of cumin, cinnamon, and coriander, this stew offers a comforting and nutritious meal that can be enjoyed on its own or paired with grains and flatbreads.

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Ingredients

Scale 1x2x3x

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)

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

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
• 1 tbsp coconut sugar
• Cilantro, for garnish

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Instructions

1. Sauté Aromatics: Warm a large pot over medium heat. Add olive oil and diced onion, cooking while stirring frequently for about 5 minutes until the onion becomes translucent. Then add minced garlic and all the ground spices, sautéing together for another minute to release their aromas.
2. Add Main Ingredients and Simmer: Stir in cubed sweet potatoes, gold potatoes, chopped carrots, garbanzo beans, rinsed lentils, diced tomatoes, and vegetable broth. Bring the mixture to a rapid boil, then reduce the heat to low. Cover the pot and let it simmer for 25 minutes or until the vegetables are tender when pierced with a fork.
3. Finish the Stew: Remove the lid, stir in the coconut sugar and kale or spinach if using. Continue cooking uncovered for 5 more minutes to wilt the greens and blend the flavors. If the stew is too thick, thin it by adding extra vegetable broth, water, or coconut milk to your desired consistency.
4. Serve and Garnish: Serve the vegan Moroccan stew hot, either by itself or alongside rice, quinoa, couscous, naan, or your favorite flatbread. Garnish with fresh cilantro for added brightness and flavor.

Notes

• You can adjust the level of cayenne pepper to control the heat level according to your preference.
• The stew can be made ahead and refrigerated for up to 3 days; flavors improve after resting.
• For a creamier stew, stir in coconut milk along with the greens in the last step.
• Using fresh cilantro as garnish enhances the freshness but can be omitted if unavailable.
• This stew freezes well; store in airtight containers for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Stew
• Method: Stovetop
• Cuisine: Moroccan

Keywords: vegan Moroccan stew, vegetable stew, lentil stew, plant-based Moroccan recipe, one-pot vegan meal, spicy vegan stew