Vegan Moroccan Stew Recipe

Introduction

This Vegan Moroccan Stew is a flavorful and hearty dish packed with fragrant spices and tender vegetables. Perfect for a cozy dinner, it’s nutritious, comforting, and easy to make in one pot.

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 cubed sweet potatoes
• 3 cups cubed gold potatoes
• 2 cups chopped carrots
• 1 cup dry green lentils, rinsed
• 1 14oz can garbanzo beans, drained and rinsed
• 1 14oz can diced tomatoes
• 4 cups vegetable broth
• 1 cup water
• 1 tbsp coconut sugar
• 2-4 cups kale or spinach, optional
• Cilantro, for garnish

Instructions

1. Step 1: Warm a large pot over medium heat. Add the olive oil and diced onion, cooking while stirring frequently for about 5 minutes until the onion becomes translucent. Add the minced garlic and all the spices, then sauté for another minute to release their aroma.
2. Step 2: Stir in the cubed sweet potatoes, gold potatoes, chopped carrots, garbanzo beans, rinsed lentils, diced tomatoes, and vegetable broth. Bring everything to a rapid boil, then reduce the heat to low. Cover and simmer for 25 minutes or until the vegetables are tender when pierced with a fork.
3. Step 3: Remove the lid and mix in the coconut sugar and kale or spinach if using. Cook uncovered for an additional 5 minutes, allowing the greens to wilt and the stew to thicken slightly. If the stew is too thick, add extra vegetable broth, water, or coconut milk until desired consistency is reached.
4. Step 4: Serve the stew warm on its own or with your choice of rice, quinoa, couscous, naan, or flatbread. Garnish with fresh cilantro if desired.

Tips & Variations

• For a spicier version, increase the cayenne pepper or add a diced chili pepper when cooking the onions.
• Swap kale or spinach for swiss chard or collard greens for a different leafy green texture.
• Use sweet potatoes alone or add butternut squash for a sweeter flavor.
• If you prefer a creamier stew, stir in coconut milk at the end instead of water or broth.
• Rinsing the lentils well helps remove any impurities and ensures even cooking.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened too much. This stew also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dry lentils?

Yes, but reduce the cooking time significantly since canned lentils are already cooked. Add them during the last 5-10 minutes of simmering to avoid overcooking.

Is this stew gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. Just be sure to serve it with gluten-free grains or bread if needed.

Vegan Moroccan Stew Recipe

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★★★★★

4.9 from 130 reviews

A hearty and flavorful Vegan Moroccan Stew packed with sweet potatoes, lentils, and warm spices, simmered to perfection in a fragrant vegetable broth. This comforting dish is ideal for a nourishing weeknight meal and can be served with grains or flatbreads for a satisfying plant-based feast.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Legumes

• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 3 cups cubed sweet potatoes
• 3 cups cubed gold potatoes
• 2 cups chopped carrots
• 1 cup dry green lentils, rinsed
• 1 14oz can garbanzo beans, drained and rinsed
• 2–4 cups kale or spinach (optional)
• Cilantro, for garnish

Spices and Seasonings

• 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

Liquids and Others

• 1 tbsp olive oil
• 1 14oz can diced tomatoes
• 4 cups vegetable broth
• 1 cup water
• 1 tbsp coconut sugar

Instructions

1. Sauté aromatics: Warm a large pot over medium heat, add the olive oil and diced onion. Cook while stirring frequently for about 5 minutes until the onion becomes translucent. Add minced garlic and all the spices, then sauté for an additional minute to release their aromas.
2. Add vegetables and legumes: To the pot, add the cubed sweet potatoes, gold potatoes, chopped carrots, garbanzo beans, rinsed lentils, diced tomatoes, and vegetable broth. Bring the mixture to a rapid boil.
3. Simmer the stew: Once boiling, reduce the heat to low and cover the pot. Let the stew simmer gently for 25 minutes, or until all the vegetables and lentils are fork-tender.
4. Finish the stew: Remove the lid and stir in the coconut sugar and optional kale or spinach. Cook uncovered for another 5 minutes. If the stew is too thick, thin it out by adding extra vegetable broth, water, or coconut milk as desired.
5. Serve: Ladle the stew into bowls and garnish with fresh cilantro if preferred. Serve on its own or alongside rice, quinoa, couscous, naan, or your favorite flatbread for a complete meal.

Notes

• You can substitute kale with spinach or chard depending on your preference.
• Adjust cayenne pepper to control the spiciness of the stew.
• Leftovers store well in the refrigerator for up to 4 days and also freeze beautifully.
• Adding a splash of coconut milk at the end will create a creamier texture.
• Make sure to rinse lentils thoroughly to remove any debris.

Keywords: Vegan Moroccan stew, sweet potato stew, lentil stew, plant-based Moroccan recipe, healthy vegan stew, spiced vegetable stew