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Mediterranean-inspired Moroccan one-pot with chickpeas, red lentils, green olives, and colorful vegetables in a white pot, topped with fresh parsley.

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
 

  1. Heat olive oil in a large pot over medium heat, add onion, carrots, celery, bell pepper, and garlic, and sauté until softened and fragrant.​
  2. Stir in cumin, paprika, turmeric, coriander, cinnamon, salt, and pepper, cooking for about a minute until the spices are toasted.​
  3. Add tomato paste and stir to coat the vegetables, then pour in tomatoes and part of the vegetable broth.​
  4. Add red lentils, cover, and simmer until the lentils are soft and the broth thickens.​
  5. 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.​
  6. 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.​