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Vegan Moroccan stew warm spices with cubed sweet potatoes, gold potatoes, carrots, chickpeas, green lentils, diced tomatoes, and wilted kale in aromatic broth seasoned with cumin, cinnamon, coriander, ginger, and allspice

Vegan Moroccan Stew with Warm Spices

Vegan Moroccan Stew with Warm Spices features sweet potatoes, chickpeas, lentils, and carrots simmered in tomato-vegetable broth flavored with cumin, cinnamon, coriander, ginger, and allspice for a one-pot plant-based dinner ready in 30 minutes. ​
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Ingredients Equipment Method Notes

Ingredients
  

  • Aromatic Base
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • Warm Moroccan Spice Blend
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp kosher salt
  • ½ tsp ground ginger
  • ½ tsp ground allspice
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • Hearty Vegetable and Legume Base
  • 3 cups cubed sweet potatoes about 1 large
  • 3 cups cubed gold or Yukon gold potatoes about 2 medium
  • 2 cups chopped carrots about 3 large
  • 1 cup dry green lentils rinsed well
  • 1 can 14-15 oz chickpeas, drained and rinsed
  • 1 can 14-15 oz diced tomatoes with juices
  • ½ cup chopped dried apricots optional
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 1 tbsp coconut sugar or brown sugar optional
  • Fresh Finish
  • 2-4 cups chopped kale or spinach
  • Juice of 1 lemon
  • Handful fresh parsley or cilantro for garnish
  • Extra-virgin olive oil for drizzling

Equipment

  • Large soup pot or Dutch oven (5-6 quart)
  • Sharp chef's knife
  • Cutting Board
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Vegetable peeler
  • Ladle

Method
 

  1. Prep all vegetables: Peel and cube sweet potatoes and gold potatoes into ¾-inch pieces. Peel and chop carrots. Dice onion and mince garlic. Rinse green lentils. Drain and rinse chickpeas.
  2. Warm 1 tbsp olive oil in large soup pot over medium heat. Add diced onion and cook 3-5 minutes until translucent. Add minced garlic and all spices (cumin, cinnamon, paprika, coriander, salt, ginger, allspice, black pepper, cayenne). Sauté 1 minute, stirring constantly, until fragrant.
  3. Add cubed sweet potatoes, gold potatoes, carrots, chickpeas, rinsed lentils, diced tomatoes with juices, and dried apricots (if using). Stir to coat with spice mixture.
  4. Pour in 4 cups vegetable broth and 1 cup water. Stir well. Increase heat to medium-high and bring to rapid boil.
  5. Once boiling, reduce heat to low and cover pot with tight-fitting lid. Simmer 25 minutes until potatoes and carrots are fork-tender.
  6. Remove lid. Stir in 1 tbsp coconut sugar (if using) and 2-4 cups chopped kale or spinach. Cook uncovered 5 minutes until greens wilt.
  7. Turn off heat. Stir in lemon juice and taste, adjusting salt if needed.
  8. Ladle into bowls. Top with drizzle of olive oil, fresh parsley or cilantro, and extra lemon juice. Serve with warm naan, pita, or over couscous, quinoa, or rice.

Notes

Use dry (uncooked) green lentils that cook in the stew for maximum flavor absorption.
Stew will thicken significantly when refrigerated—thin with broth or water when reheating.
Store refrigerated up to 4 days or freeze up to 3 months.
Coconut sugar is optional—the stew is delicious without added sweetener.
Slow cooker adaptation: Sauté onions, garlic, spices on stovetop, then transfer all ingredients (except greens) to slow cooker. Cook low 6-7 hours or high 3-4 hours. Add greens last 15 minutes.
For creamier stew, stir in ½-1 cup coconut milk during last 5 minutes.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories
Approximately 322 kcal per serving.
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Protein
Approximately 10 g protein per serving from chickpeas, lentils, and vegetables.
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