Spicy Moroccan Stew
Transport your taste buds to North Africa with this vibrant and hearty Spicy Moroccan Stew, a perfect blend of warming spices, tender vegetables, and protein-packed chickpeas. Packed with aromatic cumin, coriander, and a hint of cinnamon, this vegan stew layers bold flavors with sweet notes of dried apricots and a zesty finish of fresh lemon juice. Sweet potatoes, zucchini, and carrots create a wholesome base, simmered to perfection in a rich tomato and vegetable broth. Quick to prepare and ready in under an hour, this gluten-free dish is ideal for meal prepping or cozy dinners. Garnished with fresh cilantro, it’s a nourishing, one-pot wonder that pairs wonderfully with warm flatbread or fluffy couscous.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 4 cloves garlic cloves
- 2 medium carrots
- 1 large sweet potato
- 1 medium zucchini
- 15 ounces canned chickpeas
- 15 ounces crushed tomatoes
- 4 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cinnamon
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup dried apricots
- 0.25 cup fresh cilantro
- 2 tablespoons lemon juice
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Dice the onion and mince the garlic. Add them to the pot and sauté for 3–5 minutes, until softened and fragrant.
Peel and chop the carrots and sweet potato into bite-sized pieces. Slice the zucchini into half-moons.
Add the chopped carrots, sweet potato, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.
Drain and rinse the canned chickpeas, then add them to the pot along with the crushed tomatoes and vegetable broth.
Stir in the ground cumin, coriander, cinnamon, paprika, cayenne pepper, salt, and black pepper. Mix well to coat the vegetables.
Bring the stew to a boil, then reduce the heat to low and cover. Simmer for 25–30 minutes, or until the sweet potato is tender.
Chop the dried apricots and add them to the pot for the last 5 minutes of cooking.
Taste and adjust seasonings if necessary. Stir in the lemon juice and garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 8187 mg | 356% | |
| Total Carbohydrate | 254.8 g | 93% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 94.4 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 5570 mg | 119% | |
*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.
