Name: Vegan Moroccan Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Moroccan
Ingredients: 1 tbsp olive oil; 1 large yellow onion, diced; 4 cloves garlic, minced; 2 tsp ground cumin; 2 tsp ground cinnamon; 1 tsp salt; 1 tsp paprika; 1 tsp ground coriander; 1/2 tsp ground ginger; 1/2 tsp ground allspice; 1/2 tsp black pepper; 1/4 tsp cayenne pepper; 3 cups sweet potatoes, cubed; 3 cups gold potatoes, cubed; 2 cups carrots, chopped; 1 cup dry green lentils, rinsed; 1 (14 oz) can chickpeas, drained and rinsed; 1 (14 oz) can diced tomatoes; 4 cups vegetable broth; 1 cup water; 1 tbsp coconut sugar; 2-4 cups kale or spinach (optional); Fresh cilantro, for garnish

Description

This Vegan Moroccan Stew is a cozy, hearty, and nourishing one-pot meal packed with sweet potatoes, potatoes, carrots, chickpeas, and lentils. Simmered in a warmly spiced Moroccan-inspired broth with cumin, cinnamon, coriander, ginger, and allspice, it’s a comforting plant-based dinner perfect for any night of the week.

Ingredients

1 tbsp olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 tsp ground cumin
2 tsp ground cinnamon
1 tsp salt
1 tsp paprika
1 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp black pepper
1/4 tsp cayenne pepper
3 cups sweet potatoes, cubed
3 cups gold potatoes, cubed
2 cups carrots, chopped
1 cup dry green lentils, rinsed
1 (14 oz) can chickpeas, drained and rinsed
1 (14 oz) can diced tomatoes
4 cups vegetable broth
1 cup water
1 tbsp coconut sugar
2-4 cups kale or spinach (optional)
Fresh cilantro, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat.
Add diced onion and cook for 5 minutes until softened and translucent.
Stir in garlic, cumin, cinnamon, paprika, coriander, ginger, allspice, black pepper, cayenne pepper, and salt. Cook for 1 minute.
Add sweet potatoes, gold potatoes, carrots, lentils, chickpeas, diced tomatoes, vegetable broth, and water.
Bring to a boil, then reduce heat and simmer covered for 25 minutes, or until vegetables are fork-tender.
Remove the lid and stir in coconut sugar and kale or spinach if using.
Cook uncovered for an additional 5 minutes.
If desired, thin the stew with extra broth, water, or coconut milk.
Serve warm and garnish with fresh cilantro.

Notes

Cook until the potatoes and carrots are tender but still hold their shape.
Serve with rice, quinoa, couscous, naan, or flatbread.
Leftovers will thicken as they sit; add broth or water when reheating.
Store in an airtight container in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Cook
Cuisine: Moroccan