North African Meatless Stew
Immerse yourself in the warm, aromatic flavors of a hearty North African Meatless Stew—a vibrant, vegan-friendly dish that’s as nourishing as it is flavorful. This richly spiced stew combines tender sweet potatoes, carrots, zucchini, and protein-packed chickpeas with bold ingredients like harissa, smoked paprika, and a touch of cinnamon for depth and complexity. Sweet bursts of chopped dried apricots balance the savory spices, while fresh spinach leaves and a squeeze of lemon juice add a refreshing finish. Simmered to perfection in a fragrant tomato and vegetable broth base, this one-pot recipe is easy to prepare in under an hour and makes a soul-satisfying meal for six. Serve it with crusty bread, fluffy couscous, or rice, and savor its irresistible medley of textures and flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 tablespoon harissa paste
- 2 tablespoons tomato paste
- 2 medium sweet potatoes, peeled and diced
- 3 medium carrots, peeled and sliced
- 1 medium zucchini, diced
- 2 cups canned chickpeas, rinsed and drained
- 1 14-ounce can diced tomatoes, canned
- 4 cups vegetable broth
- 0.5 cup dried apricots, chopped
- 4 cups baby spinach leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 4-5 minutes until softened and translucent.
Stir in the minced garlic, cumin, coriander, cinnamon, and smoked paprika. Sauté for 1-2 minutes until the spices are fragrant.
Add the harissa paste and tomato paste, stirring to combine with the spices and onion mixture.
Toss in the diced sweet potatoes, carrots, and zucchini. Stir to coat the vegetables with the spice mixture.
Pour in the canned diced tomatoes, vegetable broth, and chickpeas. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25 minutes, stirring occasionally.
Add the chopped dried apricots and cook for an additional 10 minutes until the vegetables are tender and the flavors have melded.
Stir in the baby spinach leaves and let them wilt for 2-3 minutes.
Season the stew with salt, black pepper, and freshly squeezed lemon juice. Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh cilantro. Pair with crusty bread, couscous, or rice as desired.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6517 mg | 283% | |
| Total Carbohydrate | 329.3 g | 120% | |
| Dietary Fiber | 72.2 g | 258% | |
| Total Sugars | 119.2 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 848 mg | 65% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 7620 mg | 162% | |
*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.
