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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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
