Mediterranean-Inspired Moroccan One-Pot layers chickpeas, red lentils, tomatoes, and vegetables with Moroccan spices, then finishes with Mediterranean touches like green olives, lemon, and fresh herbs for a bright, plant-based dinner.

Chef Rachel blooms cumin, paprika, turmeric, and cinnamon in olive oil, simmers everything until tender and saucy, then adds a squeeze of lemon and a handful of olives so each bowl tastes like a fusion between Moroccan comfort and Mediterranean freshness.

Table of Contents

Nutrition Facts

Estimated per serving for a Mediterranean-Moroccan chickpea and lentil one-pot.

Nutrient	Amount
Calories	330 kcal
Protein	14 g
Carbohydrates	52 g
Dietary Fiber	14 g
Total Fat	8 g
Saturated Fat	1 g
Sodium	680 mg
Sugars	10 g

Tips and Variations for Mediterranean-Inspired Moroccan One-Pot

Add sweet potatoes, butternut squash, or zucchini for extra heartiness, and stir in spinach or chard at the end for Mediterranean greens.
Use green or kalamata olives for salty Mediterranean flavor, and finish with a drizzle of tahini or a dollop of Greek yogurt if not keeping it fully vegan.
Serve over couscous, quinoa, or with warm pita, then cool and portion into meal-prep containers for 3–4 days of vibrant Mediterranean-Moroccan bowls.

+10 Easy Moroccan Dinner Ideas for Busy Weeknights

Mediterranean-Inspired Moroccan One-Pot

A vibrant vegan one-pot dish that fuses Moroccan spices with Mediterranean ingredients like chickpeas, lentils, olives, and lemon for an easy, plant-based dinner.

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Servings: 4

Calories: 330

Ingredients Equipment Method Notes

Ingredients

Olive oil
Yellow onion diced
Garlic cloves minced
Carrots sliced
Celery stalks diced
Red or yellow bell pepper diced
Ground cumin
Ground paprika
Ground turmeric
Ground coriander
Ground cinnamon
Sea salt and black pepper
Tomato paste
Canned crushed or diced tomatoes
Vegetable broth
Red lentils rinsed
Cooked chickpeas drained and rinsed
Green olives pitted and sliced
Cherry tomatoes halved (optional)
Fresh spinach or chard roughly chopped
Lemon juice and zest
Fresh parsley or cilantro chopped

Equipment

Large soup pot or Dutch oven with lid
Cutting board and chef’s knife
Wooden spoon or spatula
Measuring cups and spoon

Method

Heat olive oil in a large pot over medium heat, add onion, carrots, celery, bell pepper, and garlic, and sauté until softened and fragrant.
Stir in cumin, paprika, turmeric, coriander, cinnamon, salt, and pepper, cooking for about a minute until the spices are toasted.
Add tomato paste and stir to coat the vegetables, then pour in tomatoes and part of the vegetable broth.
Add red lentils, cover, and simmer until the lentils are soft and the broth thickens.
Stir in chickpeas, the remaining broth, olives, and cherry tomatoes if using, and simmer for another 10–15 minutes until everything is tender and the flavors have melded.
Add spinach or chard and cook until wilted, then stir in lemon juice, lemon zest, and fresh herbs, taste and adjust seasoning, and serve hot over couscous, quinoa, or with warm pita.

Notes

For a non-vegan version, add chicken thighs or white fish fillets in step 5 and simmer until cooked through.

The stew thickens as it sits; thin with extra broth or water when reheating.

Add a handful of chopped dates or dried apricots for a sweet-savory Moroccan touch.

Calories
Approximately 330 kcal per serving, depending on vegetables and oil used.

Protein
Approximately 14 g plant protein per serving from chickpeas and lentils.

Summary
A vibrant vegan one-pot dish that fuses Moroccan spices with Mediterranean ingredients like chickpeas, lentils, olives, and lemon for an easy, plant-based dinner.

Equipment for this recipe

Large soup pot or Dutch oven with lid
Cutting board and chef’s knife
Wooden spoon or spatula
Measuring cups and spoons

Ingredients for Mediterranean-Inspired Moroccan One-Pot

Olive oil
Yellow onion, diced
Garlic cloves, minced
Carrots, sliced
Celery stalks, diced
Red or yellow bell pepper, diced
Ground cumin
Ground paprika
Ground turmeric
Ground coriander
Ground cinnamon
Sea salt and black pepper
Tomato paste
Canned crushed or diced tomatoes
Vegetable broth
Red lentils, rinsed
Cooked chickpeas, drained and rinsed
Green olives, pitted and sliced
Cherry tomatoes, halved (optional)
Fresh spinach or chard, roughly chopped
Lemon juice and zest
Fresh parsley or cilantro, chopped

Instructions for Mediterranean-Inspired Moroccan One-Pot

Heat olive oil in a large pot over medium heat, add onion, carrots, celery, bell pepper, and garlic, and sauté until softened and fragrant.
Stir in cumin, paprika, turmeric, coriander, cinnamon, salt, and pepper, cooking for about a minute until the spices are toasted.
Add tomato paste and stir to coat the vegetables, then pour in tomatoes and part of the vegetable broth.
Add red lentils, cover, and simmer until the lentils are soft and the broth thickens.
Stir in chickpeas, the remaining broth, olives, and cherry tomatoes if using, and simmer for another 10–15 minutes until everything is tender and the flavors have melded.
Add spinach or chard and cook until wilted, then stir in lemon juice, lemon zest, and fresh herbs, taste and adjust seasoning, and serve hot over couscous, quinoa, or with warm pita.

Notes and tips:

For a non-vegan version, add chicken thighs or white fish fillets in step 5 and simmer until cooked through.
The stew thickens as it sits; thin with extra broth or water when reheating.
Add a handful of chopped dates or dried apricots for a sweet-savory Moroccan touch.