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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/vegan-moroccan-stew-recipe/