This hearty Moroccan stew is full of warm spices, tender veggies, and protein-packed chickpeas.

This hearty vegan Moroccan stew is made of bold spices, vibrant vegetables, and wholesome ingredients. Brimming with chickpeas, sweet potatoes, and warming notes of cumin, cinnamon, and paprika, it strikes the perfect balance between savory, sweet, and tangy.

When simmered, this stew develops rich, layered flavors, especially with the addition of dried apricots or raisins and a splash of lemon juice for brightness. Whether paired with fluffy couscous, quinoa, or crusty bread, it’s a nourishing and hearty dish that only gets better as the flavors meld over time.

Perfect for cozy nights or meal prep!

How to Make Vegan Moroccan Stew

Begin by heating avocado oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened, then stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Next, bloom the spices by adding cumin, coriander, smoked paprika, turmeric, cinnamon, and cayenne (if desired), stirring for 30 seconds to release their aromas.

Toss in the sliced carrots, diced sweet potatoes, and red bell pepper, stirring to coat the vegetables in the spices. Let them cook for 3-4 minutes before adding the canned diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the stew cook for about 20 minutes, or until the vegetables are tender.

Once the veggies are soft, stir in the chickpeas, green olives, and any optional dried fruit like raisins or apricots for a touch of sweetness. Allow the stew to simmer for an additional 10 minutes to meld the flavors. Finish by adding the chopped kale or spinach, stirring until the greens are wilted, about 2-3 minutes. Taste and adjust the seasoning with salt and pepper.

To serve, ladle the stew over a bed of white basmati rice or couscous. Garnish generously with fresh cilantro and a squeeze of lemon juice for a bright, zesty finish.

Tips:

You can customize the veggies based on what you have on hand—zucchini, parsnips, or butternut squash work well too.
If you prefer a thicker stew, mash a few of the sweet potatoes with a fork before serving.
Moroccan stew tastes even better the next day, so make it ahead for enhanced flavor.

If you enjoyed this recipe, you might like my Garlic Jalapeño Hummus or my Savory Oven Roasted Chickpeas.

Vegan Moroccan Stew

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Prep Time 25

Cook Time 35

Total Time 1

Servings 4

Ingredients

For the Stew:

2 tablespoon avocado oil
1 large onion diced
3 garlic cloves minced
1 tablespoon fresh ginger grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon turmeric
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper optional
4 medium carrots sliced
2 medium sweet potatoes peeled and diced
1 red bell pepper diced
1 14.5 oz can diced tomatoes
4 cups vegetable broth
1 15 oz can chickpeas, drained and rinsed
½ cup green olives sliced
2 cups kale or spinach chopped
Salt and pepper to taste

For Serving:

White basmati rice or couscous
Fresh cilantro chopped
Lemon wedges

Instructions

Sauté Aromatics: Heat avocado oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and ginger, cooking for another minute until fragrant.
Bloom the Spices: Add cumin, coriander, paprika, turmeric, cinnamon, and cayenne (if using). Stir for 30 seconds to toast the spices.
Cook the Veggies: Add carrots, sweet potatoes, and red bell pepper. Stir to coat the veggies in the spices. Cook for 3-4 minutes.
Simmer the Stew: Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes, or until the vegetables are tender.
Add Chickpeas and Flavor Boosters: Stir in chickpeas, raisins or apricots (if using), and olives. Cook for another 10 minutes to let the flavors meld.
Finish with Greens: Stir in the kale or spinach and cook until wilted, about 2-3 minutes. Taste and adjust with salt and pepper as needed.
Serve: Ladle the stew over basmati rice or couscous. Garnish with fresh cilantro and a squeeze of lemon juice.