If Vegan Moroccan Stew had a personality, it’d be that friend who shows up in fuzzy socks with snacks and somehow fixes your whole day. It’s warm, hearty, a little spicy (in a fun way), and packed with tender potatoes, sweet carrots, and lentils that make you feel like you really have your life together—even if your laundry pile says otherwise.
I’m Chef Omar, and this is one of those recipes I love because it tastes like you cooked for hours… but actually? Your pot does most of the heavy lifting. You just get to smell like a five-star spice market and accept compliments.
Table of Contents
Why You’ll Love This Vegan Moroccan Stew
- Big flavor, low drama: One pot. No fancy equipment. Minimal chaos.
- Comforting + filling: Lentils + chickpeas + potatoes = “I’m satisfied” energy.
- Meal-prep hero: It reheats like a dream (honestly, it might taste even better tomorrow).
- Flexible: Add greens, swap sides, adjust spice—this stew won’t judge you.
Ingredients You’ll Need
Here’s your flavorful lineup (aka the cast of tonight’s dinner success):
- 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 (14 oz) can garbanzo beans, 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, but lovely)
- Cilantro, for garnish
Step-by-Step: How to Make Vegan Moroccan Stew
Grab your biggest pot—the one that makes you feel like you’re cooking for a crowd (even if it’s just you and your hunger).
1) Sauté the aromatics
Warm a large pot over medium heat. Add the olive oil and diced onion. Cook for about 5 minutes, stirring often, until the onion turns soft and translucent.
Add the minced garlic and all those gorgeous spices (cumin, cinnamon, paprika, coriander, ginger, allspice, pepper, cayenne, and salt). Sauté for 1 minute.
Your kitchen will now smell like it deserves its own cooking show.
2) Add the hearty stuff
Add:
- sweet potatoes
- gold potatoes
- carrots
- garbanzo beans
- rinsed lentils
- diced tomatoes
- vegetable broth
- water
Bring everything to a rapid boil, then reduce the heat to a simmer. Cover the pot and cook for about 25 minutes, until the vegetables are fork-tender and the lentils are soft.
3) Finish with a touch of sweet + greens
Remove the lid. Stir in the coconut sugar and your greens (kale or spinach, if using). Simmer uncovered for 5 minutes until the greens wilt.
Want it thinner? Add a splash more broth or water. Want it creamy? A little coconut milk turns it into a velvet blanket.
4) Serve it up
Serve your Vegan Moroccan Stew as-is, or with rice, quinoa, couscous, naan, or your favorite flatbread. Top with cilantro if you’re feeling fancy (or if your cilantro is starting to look sad and needs a purpose).
What to Serve With It (So Dinner Feels Extra)
This stew is already a full meal, but pairing it makes it feel like a restaurant moment:
- Couscous: Fast, fluffy, and basically made for soaking up broth.
- Rice or quinoa: Great for meal prep bowls.
- Naan or flatbread: For scooping (the most satisfying form of eating).
- Lemon wedges: A little squeeze at the end wakes up all the spices.
Chef Omar’s Tips (Because Pots Have Attitude)
- Cut veggies evenly: If your potatoes are huge and your carrots are tiny, you’ll get a stew with mood swings—some bites crunchy, some bites mushy.
- Don’t panic if it looks thick: Lentils love to drink broth. If it gets too thick, just add more broth or water and stir.
- Spice level is personal: If cayenne makes you nervous, use a pinch. If you want heat, add more (or a dash of harissa if you have it).
- Greens at the end only: Kale and spinach don’t want to be overcooked into sadness. Let them join the party late.
A Quick Little Story From My Kitchen
The first time I made this Vegan Moroccan Stew, I had friends drop by unexpectedly—the kind of surprise visit where you’re smiling while mentally checking if you have anything edible besides almond butter and hope. I threw pantry staples into a pot, leaned on warm spices, and crossed my fingers.
Twenty minutes later, everyone was hovering near the stove like it was a campfire. That’s the magic here: it’s simple, but it tastes like you meant to do it.
FAQs About Vegan Moroccan Stew
Can I use red lentils instead of green?
You can, but red lentils break down faster and will make the stew thicker and more “soft” in texture. Green lentils hold their shape better, which gives this Vegan Moroccan Stew that hearty bite.
How long does it keep in the fridge?
Stored in an airtight container, it’ll keep about 4–5 days. The flavors deepen over time, so leftovers are basically a gift to Future You.
Can I freeze it?
Yes! Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove with a splash of broth or water.
What if I don’t have coconut sugar?
No worries. Use brown sugar, maple syrup, or even a tiny bit of regular sugar. It’s there to balance the acidity of the tomatoes and boost those warm spices.
Can I add more protein?
Absolutely. Add extra chickpeas, stir in cooked quinoa, or top with toasted nuts (almonds are chef’s kiss here).
Make It Tonight and Let It Cozy-Up Your Week
Some dinners are flashy. This one is reliable, comforting, and wildly satisfying—the kind you crave when the day’s been a lot and you want food that feels like a hug. Whether you serve it with couscous, scoop it with naan, or eat it straight from the bowl while standing at the counter (no judgment here), this Vegan Moroccan Stew is about to become a repeat favorite.
If you try it, garnish with cilantro, take a deep breath of that spice-scented goodness, and enjoy the fact that you just made a one-pot meal that tastes like a warm getaway—without leaving your kitchen.
Keep the Cozy Vibes Going: More PulseRecipes Favorites
- If you loved the warm spices and hearty spoonfuls in this Vegan Moroccan Stew, you’ll probably swoon for Detox Moroccan Lentil Soup (bright, cozy, and spice-kissed)—it’s like this stew’s zesty cousin who drinks lemon water and still knows how to party.
- Craving another one-pot, weeknight-friendly bowl situation? Try Curry Lentil Soup (comforting, bold, and meal-prep perfect) for that “dinner is handled” feeling with minimal cleanup.
- Want to lean into the chickpeas + potatoes magic again? Bookmark Chickpea and Potato Curry (creamy, cozy, and wildly satisfying)—same comfort factor, different flavor adventure.
- And if you’re here for the sweet potato goodness, don’t miss Ginger Sweet Potato and Coconut Milk Stew (silky, warming, and brunch-to-dinner friendly)—it’s basically a hug in a bowl with a tropical wink.
⭐ Before you go: If you made this Vegan Moroccan Stew, please leave a quick review and tap your star rating—★★★★★ (or whatever your taste buds declare). Your stars help other readers find the recipe, and they make my chef heart do a happy little sauté dance.
Vegan Moroccan Stew
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A cozy, flavor-packed Vegan Moroccan Stew made with lentils, chickpeas, sweet potatoes, and warm spices. A hearty one-pot dinner perfect for busy weeknights and meal prep.
Ingredients
1 tbsp olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 tsp ground cumin
2 tsp ground cinnamon
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
1 tsp salt
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
Instructions
Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until soft and translucent.
Add garlic and all spices. Stir and cook for 1 minute until fragrant.
Add sweet potatoes, gold potatoes, carrots, lentils, chickpeas, diced tomatoes, vegetable broth, and water.
Bring to a boil, then reduce heat, cover, and simmer for 25 minutes until vegetables are fork-tender.
Remove lid, stir in coconut sugar and kale or spinach. Cook uncovered for 5 minutes.
Adjust consistency with additional broth or water if needed.
Serve warm and garnish with fresh cilantro.
Notes
For a creamier stew, add 1/2 cup coconut milk at the end.
This stew thickens as it cools—add broth when reheating.
Tastes even better the next day and freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Moroccan-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 360 kcal
- Sugar: 9 g
- Sodium: 680 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 16 g
- Protein: 16 g
- Cholesterol: 0 mg