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