Moroccan Vegetable Stew
Warm, comforting, and bursting with bold North African flavors, this Moroccan Vegetable Stew is a hearty plant-based dish that’s perfect for any season. Featuring a vibrant medley of sweet potatoes, zucchini, red bell peppers, and carrots, this stew is infused with aromatic spices like cumin, cinnamon, turmeric, and coriander, delivering layers of irresistible warmth and complexity. Sweet dried apricots and protein-packed chickpeas add delightful texture and balance to the savory broth made with vegetable stock and tomatoes. Ready in just one hour, this one-pot recipe is easy to prepare and makes an ideal weeknight meal or meal prep option. Serve it over fluffy couscous or rice and garnish with fresh cilantro for a complete, satisfying dish that’s vegan, gluten-free, and brimming with wholesome ingredients.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons cayenne pepper
- 1 medium, diced red bell pepper
- 3 medium, peeled and sliced carrots
- 2 small, diced zucchini
- 1 large, peeled and cubed sweet potato
- 14 ounces canned diced tomatoes
- 4 cups vegetable stock
- 15 ounces, canned and drained chickpeas
- 0.5 cups, chopped dried apricots
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped fresh cilantro
- optional, for serving cooked couscous or rice
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, cumin, coriander, cinnamon, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
Add the red bell pepper, carrots, zucchini, and sweet potato to the pot, and stir to combine with the spices.
Pour in the canned diced tomatoes and vegetable stock. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes or until the vegetables are tender.
Stir in the chickpeas and chopped dried apricots. Cook for an additional 10 minutes to allow the flavors to meld together.
Season the stew with salt and black pepper to taste.
Serve the Moroccan Vegetable Stew hot, garnished with fresh cilantro, over cooked couscous or rice if desired.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 20% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 29.7 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1777 mg | 38% | |
*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.
