Moroccan Stew
Warm, hearty, and bursting with vibrant flavors, this Moroccan Stew is a comforting plant-based dish that's perfect for any season. Packed with nutrient-rich vegetables like sweet potatoes, carrots, and zucchini, and elevated with protein-packed chickpeas and the sweetness of raisins, this stew offers a delightful balance of savory and sweet. A robust blend of spices, including cumin, coriander, cinnamon, turmeric, and paprika, infuses every bite with aromatic warmth that’s signature to Moroccan cuisine. Simmered in a rich tomato and vegetable broth, this one-pot wonder is as easy to make as it is satisfying. Garnished with fresh cilantro and parsley for a burst of freshness and served with a squeeze of zesty lemon, this vegan stew is a wholesome, flavor-packed meal that’s perfect for cozy weeknights or entertaining guests. Ready in under an hour and ideal for meal prep, it's a must-try for anyone looking to explore global flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 medium carrot, peeled and chopped
- 1 large sweet potato, peeled and diced
- 1 medium zucchini, diced
- 15 ounces canned chickpeas, rinsed and drained
- 14 ounces canned diced tomatoes
- 4 cups vegetable broth
- 0.25 cups raisins
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 4 pieces lemon wedges, for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes until softened and translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the carrot, sweet potato, and zucchini. Sauté for 5 minutes until the vegetables begin to soften.
Add the ground cumin, coriander, cinnamon, turmeric, paprika, salt, and pepper. Stir well to coat the vegetables with the spices.
Pour in the vegetable broth and canned diced tomatoes. Stir to combine.
Add the canned chickpeas and raisins to the pot. Bring the mixture to a boil.
Reduce the heat to low, cover, and let the stew simmer for 25–30 minutes, or until the sweet potatoes and carrots are tender.
Taste and adjust seasoning if necessary, adding more salt or spices to your preference.
Stir in the chopped cilantro and parsley just before serving.
Ladle the stew into bowls and serve with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6158 mg | 268% | |
| Total Carbohydrate | 267.2 g | 97% | |
| Dietary Fiber | 62.9 g | 225% | |
| Total Sugars | 91.3 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 745 mg | 57% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 5992 mg | 127% | |
*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.
