Vegan Moroccan Lentil & Vegetable Stew Recipe
This hearty Vegan Moroccan Stew is a flavorful and nutritious dish combining aromatic spices, tender vegetables, and protein-rich lentils and chickpeas. Perfect for a cozy meal, it offers a warming blend of cumin, cinnamon, and coriander with sweet potatoes, carrots, kale, and a tomato-based broth, making it a satisfying gluten-free and vegan option.
- 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
Scale
Spices and Aromatics
- 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
Vegetables and Legumes
- 3 cups cubed sweet potatoes
- 3 cups cubed gold potatoes
- 2 cups chopped carrots
- 1 cup dry green lentils, rinsed
- 1 (14 oz) can garbanzo beans, drained and rinsed
- 1 (14 oz) can diced tomatoes
- 2–4 cups kale or spinach, optional
Liquids and Sweetener
- 4 cups vegetable broth
- 1 cup water
- 1 tbsp coconut sugar
Garnish
- Cilantro, for garnish
Instructions
- Sauté Aromatics: Warm a large pot over medium heat and add the olive oil. Cook the diced onion, stirring frequently, for about 5 minutes until the onion is translucent and soft. Then add the minced garlic along with cumin, cinnamon, salt, paprika, coriander, ginger, allspice, black pepper, and cayenne pepper. Sauté this spice mixture for an additional minute to release the flavors.
- Add Vegetables and Simmer: Incorporate the cubed sweet potatoes, gold potatoes, chopped carrots, garbanzo beans, rinsed lentils, diced tomatoes, and vegetable broth into the pot. Increase the heat to bring the stew to a rapid boil, then reduce heat to low, cover the pot, and let it simmer for 25 minutes or until the vegetables are tender when pierced with a fork.
- Add Greens and Sweetener: Remove the lid and stir in the coconut sugar and kale or spinach if using. Continue to cook uncovered for another 5 minutes to allow the greens to wilt and the flavors to meld. If the stew is too thick, thin it by adding additional vegetable broth, water, or coconut milk as needed.
- Serve: Ladle the Vegan Moroccan Stew into bowls and garnish with fresh cilantro if desired. Serve alone or alongside rice, quinoa, couscous, naan, or your favorite flatbread for a complete meal.
Notes
- Feel free to substitute kale with spinach or other leafy greens of your choice.
- The stew can be made gluten-free by serving with gluten-free grains or flatbreads.
- Adjust the level of cayenne pepper to suit your preferred spice tolerance.
- This stew tastes even better the next day as the flavors develop further.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Keywords: vegan moroccan stew, moroccan stew recipe, vegan stew, plant based stew, lentil stew, chickpea stew, healthy vegan recipes
