Vegan Moroccan Stew
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.
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.