Vegan Moroccan Chicken
Dive into the vibrant flavors of North Africa with this Vegan Moroccan Chicken, a plant-based twist on a classic dish. Featuring tender, protein-packed soy curls infused with earthy spices like cumin, coriander, and turmeric, this hearty recipe is simmered with chickpeas, juicy tomatoes, sweet raisins, and a medley of colorful vegetables. Perfectly balanced with warm cinnamon and a subtle kick of cayenne, this comforting dish is simmered to perfection in a rich vegetable broth. Ready in under an hour and packed with wholesome ingredients, it’s ideal for dinner parties or weeknight family meals. Serve over fluffy couscous or rice and garnish with fresh cilantro for a dish that’s as healthy as it is flavorful. Perfect for vegan meal preppers and anyone craving a taste of Morocco!
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Recipe Information
Ingredients
- 200 grams soy curls
- 500 ml vegetable broth
- 2 tablespoons olive oil
- 1 large, chopped onion
- 3 minced garlic cloves
- 2 medium, sliced carrots
- 1 chopped red bell pepper
- 400 grams, drained and rinsed canned chickpeas
- 400 grams diced tomatoes
- 50 grams raisins
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon turmeric
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup, chopped fresh cilantro
Instructions
Start by rehydrating the soy curls. Place them in a large bowl and cover with the vegetable broth. Let them soak for about 10 minutes, or until they are soft and have absorbed most of the broth. Drain and set aside, reserving any leftover broth.
In a large pot or deep skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the sliced carrots, chopped red bell pepper, and drained chickpeas. Stir well and cook for 5 minutes.
Stir in the diced tomatoes, raisins, ground cumin, ground coriander, ground cinnamon, ground ginger, turmeric, paprika, cayenne pepper, salt, and black pepper. Cook for another 2 minutes, stirring constantly to allow the spices to coat the vegetables and chickpeas.
Add the rehydrated soy curls to the pot. Stir to combine all the ingredients evenly.
Pour in the reserved vegetable broth (from rehydrating the soy curls) to just cover the mixture. If needed, add a little more water.
Bring the mixture to a simmer. Cover and let cook for about 20 minutes, stirring occasionally, until the vegetables are tender and the flavors are melded together.
Adjust seasoning to taste, adding more salt, pepper, or cayenne if desired.
Garnish with fresh cilantro before serving, and enjoy your Vegan Moroccan Chicken over a bed of couscous or rice.
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5332 mg | 232% | |
| Total Carbohydrate | 257.0 g | 93% | |
| Dietary Fiber | 86.6 g | 309% | |
| Total Sugars | 87.8 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1116 mg | 86% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 6108 mg | 130% | |
*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.
