Vegan Moroccan Stew Recipe

Introduction

This Vegan Moroccan Stew is a hearty and flavorful dish perfect for cozy dinners. Packed with warming spices, tender vegetables, and protein-rich lentils, it brings the vibrant tastes of North Africa to your kitchen. It’s easy to prepare and wonderfully comforting.

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, stirring frequently, and cook for about 5 minutes until the onion becomes translucent.
2. Step 2: Add minced garlic and all the spices (cumin, cinnamon, salt, paprika, coriander, ginger, allspice, black pepper, and cayenne). Sauté for an additional minute to release the flavors.
3. Step 3: Stir in the cubed sweet potatoes, gold potatoes, chopped carrots, garbanzo beans, rinsed lentils, diced tomatoes, and vegetable broth. Bring the mixture to a rapid boil.
4. Step 4: Reduce heat to low, cover, and let simmer for 25 minutes or until the vegetables and lentils are fork-tender.
5. Step 5: Remove the lid and add the coconut sugar along with kale or spinach if using. Cook uncovered for another 5 minutes. Add extra vegetable broth, water, or coconut milk if you prefer a thinner stew.
6. Step 6: Serve the stew hot, garnished with fresh cilantro. It pairs wonderfully with rice, quinoa, couscous, naan, or your favorite flatbread.

Tips & Variations

• For extra depth, toast the spices briefly in the dry pot before adding oil and onion.
• Swap kale or spinach with Swiss chard or collard greens for a different leafy green option.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Use coconut milk instead of water to create a creamier stew.
• This stew can be made in a slow cooker by combining all ingredients except greens and coconut sugar, cooking on low for 6-8 hours, then adding them at the end.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, stirring occasionally, adding a splash of water or broth if needed to loosen the stew. You can also freeze this stew 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 use other types of lentils?

Yes, you can substitute green lentils with brown or red lentils. Keep in mind red lentils cook faster and may break down more, thickening the stew.

Is this stew spicy?

The stew has a mild warmth from the cinnamon, cumin, and cayenne pepper. You can adjust the cayenne to your preferred heat level or omit it for a milder flavor.

Vegan Moroccan Stew Recipe

Print Recipe

★★★★★

4.8 from 132 reviews

This Vegan Moroccan Stew is a flavorful and hearty plant-based dish packed with a blend of aromatic spices, tender vegetables, and protein-rich lentils and garbanzo beans. Perfectly simmered to allow the spices to infuse, it’s an ideal comforting meal that can be served on its own or with grains or flatbread.

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

Ingredients

Scale 1x2x3x

Vegetables and Legumes

• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 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
• 2–4 cups kale or spinach, optional
• Cilantro, for garnish

Liquids and Sweetener

• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 cup water
• 1 tbsp coconut sugar

Spices

• 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

Instructions

1. Sauté Aromatics and Spices: 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 (cumin, cinnamon, salt, paprika, coriander, ginger, allspice, black pepper, and cayenne pepper). Sauté together for an additional minute to release their aromas.
2. Add Main Ingredients and Simmer: Into the pot, add the 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 with a lid, and let it simmer for 25 minutes or until the vegetables and lentils are fork-tender.
3. Finish with Greens and Sweetener: Remove the lid and stir in the coconut sugar along with the kale or spinach if using. Continue cooking uncovered for another 5 minutes to allow the greens to wilt and flavors to meld. If the stew is too thick, add extra vegetable broth, water, or coconut milk to reach desired consistency.
4. Serve and Garnish: Serve the vegan Moroccan stew warm on its own or with your choice of rice, quinoa, couscous, naan, or flatbread. Garnish with fresh cilantro if desired for added freshness and color.

Notes

• You can adjust the level of cayenne pepper to manage the heat according to your preference.
• Kale or spinach is optional, but it adds lovely color and nutrients to the stew.
• This stew keeps well and tastes even better the next day, making it perfect for meal prep.
• For a creamier texture, try stirring in some coconut milk when adding the greens.
• Use gluten-free grains or bread if you want to make the meal gluten-free.

Keywords: Vegan Moroccan Stew, plant-based stew, lentil stew, vegan dinner, Moroccan spices, healthy stew, vegetable stew