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High-protein Moroccan stew with chicken thighs, chickpeas, lentils, and vegetables in a white pot, topped with fresh cilantro.

High-Protein Moroccan Stew for Meal Prep

A hearty one-pot Moroccan stew with chicken, chickpeas, lentils, and vegetables for a high-protein, anti-inflammatory Mediterranean meal prep that lasts all week.​
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Servings: 4
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • Olive oil
  • Yellow onion chopped
  • Garlic cloves minced
  • Fresh ginger minced
  • Boneless skinless chicken thighs cut into chunks
  • Sea salt and black pepper
  • Ground cumin
  • Ground coriander
  • Sweet or smoked paprika
  • Ground turmeric
  • Ground cinnamon
  • Pinch cayenne optional
  • Tomato paste
  • Crushed or diced tomatoes
  • Chicken or vegetable broth
  • Cooked chickpeas drained and rinsed
  • Red or brown lentils rinsed
  • Butternut squash or sweet potato cubed
  • Carrots sliced
  • Dried apricots or dates chopped (optional)
  • Fresh lemon juice
  • Fresh cilantro or parsley chopped

Equipment

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

Method
 

  1. Heat olive oil in a large pot over medium-high heat, season chicken thighs with salt and pepper, and sear until golden on all sides, then remove and set aside.​
  2. Lower heat to medium, add onion, garlic, and ginger, and sauté until softened and fragrant.​
  3. Stir in cumin, coriander, paprika, turmeric, cinnamon, cayenne, and tomato paste, cooking for about a minute until the spices are toasted and aromatic.​
  4. Pour in tomatoes and broth, scraping up any browned bits from the bottom of the pot, then add chickpeas, lentils, butternut squash, carrots, and dried fruit if using.​
  5. Nestle the chicken back into the pot, bring to a boil, then reduce heat to low, cover, and simmer until the chicken is cooked through, lentils are tender, and the stew is thick and rich.​
  6. Stir in lemon juice and fresh herbs, taste and adjust seasoning, then serve hot or cool completely and portion into meal-prep containers.​

Notes

For plant-based high protein, omit chicken and double the chickpeas and lentils.​
Add a handful of spinach or kale in the last few minutes for extra greens and nutrients.​
The stew thickens as it sits; add a splash of broth or water when reheating if needed.​
Calories
Approximately 420 kcal per serving, depending on chicken cut and vegetables used.​
Protein
Approximately 35 g protein per serving from chicken, chickpeas, and lentils.​