Vegetarian Moroccan Stew
Warm up your kitchen with this hearty and aromatic Vegetarian Moroccan Stew, a comforting one-pot meal brimming with bold flavors and wholesome ingredients. This vegan-friendly stew features a vibrant medley of vegetables—sweet potatoes, zucchini, and carrots—simmered with protein-packed chickpeas in a spiced broth infused with cumin, cinnamon, turmeric, and freshly grated ginger. Sweet, chewy dried apricots add a delightful burst of sweetness, while optional harissa paste offers a spicy kick for those who love some heat. Ready in just an hour, this gluten-free dish is perfect for a cozy weeknight dinner or meal prep. Garnish with fresh cilantro and a squeeze of lemon for a bright, zesty finish that beautifully balances the fragrant spices. Serve it with couscous, quinoa, or crusty bread for a soul-satisfying meal that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ginger, freshly grated
- 3 medium carrots, peeled and sliced into rounds
- 1 large sweet potato, peeled and diced into cubes
- 1 medium zucchini, diced
- 1 15-ounce can canned chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 cup dried apricots, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon harissa paste (optional, for heat)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 whole lemon wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic, ground cumin, cinnamon, turmeric, and freshly grated ginger. Cook for 1-2 minutes until fragrant.
Add the sliced carrots, diced sweet potato, and diced zucchini to the pot. Stir to coat the vegetables in the spices.
Pour in the vegetable broth, canned diced tomatoes, and drained chickpeas. Mix well.
Add the chopped dried apricots, salt, black pepper, and harissa paste if using. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the vegetables are tender.
Taste and adjust seasoning as needed, adding more salt or spices to suit your preference.
Serve the stew hot, garnished with fresh cilantro and a squeeze of lemon juice from the lemon wedges.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6025 mg | 262% | |
| Total Carbohydrate | 372.2 g | 135% | |
| Dietary Fiber | 74.5 g | 266% | |
| Total Sugars | 163.5 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 838 mg | 64% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 7740 mg | 165% | |
*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.
