Easy Moroccan Vegetarian Stew
Warm, fragrant, and bursting with flavor, this Easy Moroccan Vegetarian Stew is a hearty, one-pot dish that’s perfect for busy weeknights or cozy weekends. Made with wholesome ingredients like chickpeas, zucchini, carrots, and baby spinach, it’s simmered in a rich tomato-based broth infused with Moroccan spices such as cumin, coriander, turmeric, and cinnamon. A touch of harissa paste adds optional heat, while freshly squeezed lemon juice brightens every bite. Ready in under an hour, this stew is as nourishing as it is satisfying, and it pairs beautifully with fluffy couscous or rice. Whether you're seeking a plant-based dinner or a vibrant dish to share, this flavorful Moroccan-inspired stew is sure to become a favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 2 medium, sliced into rounds carrots
- 1 diced red bell pepper
- 1 medium, diced zucchini
- 14 ounces (1 can) diced tomatoes
- 15 ounces (1 can, drained and rinsed) chickpeas
- 3 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 tablespoon (optional, for heat) harissa paste
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 2 tablespoons (chopped, for garnish) fresh cilantro
- 1 tablespoon (freshly squeezed) lemon juice
- 2 cups (for serving, optional) cooked couscous or rice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced carrots, diced red bell pepper, and diced zucchini. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the ground cumin, coriander, turmeric, cinnamon, and paprika. Add the optional harissa paste if you want extra heat. Let the spices toast for 1 minute to enhance their flavor.
Add the canned diced tomatoes (with juice), chickpeas, and vegetable broth to the pot. Stir well to combine.
Bring the mixture to a simmer, then lower the heat to medium-low. Cover the pot and let the stew simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender.
Season the stew with salt and black pepper. Taste and adjust the seasoning as needed.
Stir in the baby spinach and let it wilt for 1-2 minutes.
Remove the pot from heat and stir in the freshly squeezed lemon juice for a bright, tangy finish.
Serve the stew hot, garnished with chopped fresh cilantro. Pair with cooked couscous or rice if desired.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6739 mg | 293% | |
| Total Carbohydrate | 271.3 g | 99% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 59.7 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 4370 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
