Vegetarian Moroccan Chicken
Elevate your meal game with this hearty and flavorful Vegetarian Moroccan "Chicken," a plant-based twist on the classic North African dish. Packed with protein-rich chickpeas and meaty cremini mushrooms, this recipe is a fragrant celebration of warming spices like cinnamon, cumin, and turmeric. Sweet dried apricots add a luscious contrast to the savory tomato-based sauce, while toasted almonds deliver the perfect crunchy garnish. Simmered to perfection in just 45 minutes, this dish transforms simple pantry staples into a sumptuous stew bursting with bold Moroccan-inspired flavors. Serve it with couscous or crusty bread, and finish with a sprinkle of vibrant fresh cilantro for a satisfying and colorful plant-based meal. Perfect for vegetarians and anyone looking to explore Moroccan cuisine, this recipe is a delightful fusion of comfort and exotic flair.
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Recipe Information
Ingredients
- 2 cups chickpeas
- 2 cups cremini mushrooms, sliced
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 can (14 oz) canned diced tomatoes
- 1 cinnamon stick
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup dried apricots, chopped
- 0.25 cup almonds, toasted and slivered
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
Add the sliced mushrooms and the remaining 1 tablespoon of olive oil. Cook until the mushrooms have released their moisture and are beginning to brown, about 5 minutes.
Stir in the tomato paste, cumin, coriander, paprika, turmeric, salt, and black pepper. Cook for 2 minutes.
Pour in the vegetable broth, canned diced tomatoes (with juice), and add the cinnamon stick. Stir to combine.
Bring the mixture to a simmer, then add the chickpeas and dried apricots. Let it simmer gently uncovered for 20-25 minutes, stirring occasionally, until the sauce is thickened.
Remove the cinnamon stick and discard.
Taste the stew and adjust seasoning if needed.
Serve hot, garnished with toasted almonds and fresh cilantro.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3652 mg | 159% | |
| Total Carbohydrate | 252.8 g | 92% | |
| Dietary Fiber | 63.2 g | 226% | |
| Total Sugars | 102.7 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 630 mg | 48% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 5391 mg | 115% | |
*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.
