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One-pot Moroccan chickpeas and veggies with red lentils, sweet potatoes, bell peppers, carrots, and aromatic Moroccan spices garnished with fresh cilantro

One-Pot Moroccan Chickpeas and Veggies

Hearty plant-based one-pot stew with chickpeas, red lentils, vegetables, and aromatic Moroccan spices. Vegan, gluten-free, ready in 45 minutes.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 large carrots peeled and sliced
  • 2 celery stalks chopped
  • 2 cloves garlic minced
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 cup red lentils rinsed
  • 1 large sweet potato cubed
  • 1 15-ounce can tomato sauce
  • 1 28-ounce can crushed tomatoes
  • 4 cups vegetable stock divided
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground cumin
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon chili flakes optional
  • 1 bell pepper chopped
  • 2 cups cherry tomatoes quartered
  • 2 cups fresh greens chopped
  • 4 Medjool dates chopped (optional)
  • Fresh cilantro for garnish
  • Lemon zest and juice
  • Greek yogurt for serving
  • Cooked couscous or quinoa for serving

Equipment

  • Large Dutch oven or soup pot
  • Sharp chef's knife
  • Cutting Board
  • Measuring cups and spoons
  • Wooden spoon
  • Can opener

Method
 

  1. Heat olive oil in large pot over medium heat. Add onion and sauté 3-4 minutes until soft. Add all spices (cinnamon, cumin, coriander, paprika, turmeric, chili flakes, salt, pepper) and stir 1-2 minutes to toast.
  2. Add minced garlic and cook 1 minute. Add carrots, celery, sweet potato, and dates (if using). Stir to coat in spices. Sauté 2-3 minutes.
  3. Stir in tomato sauce, crushed tomatoes, 2 cups vegetable stock, and red lentils. Bring to boil, reduce heat to medium-low, cover, and simmer 20 minutes until lentils are soft. Mixture will be thick.
  4. Add chickpeas, bell pepper, and remaining 2 cups stock. Stir well and simmer uncovered 15 minutes until vegetables are tender.
  5. Turn off heat. Add cherry tomatoes and greens. Stir and let sit 15 minutes before serving.
  6. Taste and adjust seasoning. Serve over couscous or quinoa. Garnish with cilantro, lemon zest, and yogurt.

Notes

Red lentils are essential—don't substitute other types. Toast spices in Step 1 for maximum flavor. Let stew rest 15 minutes before serving. Store up to 4 days refrigerated or freeze up to 3 months. Add splash of stock when reheating.