Go Back
30-minute vegetarian Moroccan one-pot with chickpeas and vegetables

30-Minute Vegetarian Moroccan One-Pot

A fast, plant-based Moroccan one-pot dinner with chickpeas, vegetables, quinoa, and warm spices, ready in 30 minutes for busy weeknights and Mediterranean meal prep.
Print Recipe Pin Recipe
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • Olive oil – 2 tbsp
  • Yellow onion diced – 1 medium
  • Red bell pepper chopped – 1 large
  • Garlic cloves minced – 3
  • Fresh ginger minced – 1 tsp (optional)
  • Ground cumin – 1.5 tsp
  • Paprika – 1 tsp
  • Ground coriander – 1 tsp
  • Ground turmeric – 0.5 tsp
  • Ground cinnamon – 0.5 tsp
  • Salt – 1 tsp plus more to taste
  • Black pepper – 0.5 tsp
  • Quinoa or couscous rinsed – 1 cup
  • Canned diced tomatoes with juices – 1 can 14 oz
  • Cooked chickpeas drained and rinsed – 2 cans (15 oz each)
  • Vegetable broth – 2 cups for quinoa or 1.5 cups (for couscous)
  • Carrots diced – 1 cup
  • Zucchini chopped – 1 medium (optional)
  • Fresh spinach or kale – 2 cups optional
  • Dried apricots or raisins chopped – 0.25 cup (optional)
  • Fresh lemon juice – 2 tbsp
  • Fresh cilantro or parsley chopped – 0.25 cup

Equipment

  • Large pot or Dutch oven with lid; Cutting board and knife; Wooden spoon; Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot over medium heat, then sauté onion and bell pepper until softened.
  2. Add garlic, ginger if using, and all spices (cumin, paprika, coriander, turmeric, cinnamon, salt, pepper); cook until fragrant.
  3. Stir in quinoa or couscous, coating well with the spices and vegetables.
  4. Pour in diced tomatoes, chickpeas, vegetable broth, carrots, and dried fruit if using; stir to combine.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes for quinoa or 5 minutes for couscous, until grains are tender and liquid is absorbed.
  6. If using zucchini or leafy greens, stir them in during the last 5 minutes of cooking until just tender and wilted.
  7. Remove from heat, fluff with a fork, stir in lemon juice and fresh herbs, and adjust seasoning to taste.
  8. Serve hot as a one-pot meal or portion into bowls with optional toppings like almonds, yogurt, or extra herbs.

Notes

This dish thickens as it cools; add a splash of vegetable broth when reheating. For a creamier texture, stir in a spoonful of tahini or coconut milk before serving.