My North African inspired Moroccan Stew is not your average vegetable stew! Lentils, chickpeas and veggies simmered in the most delicious veggie broth with exotic spices like cinnamon, cumin, allspice and coriander! Vegan, easy and oh so good! Slow Cooker and Instant Pot option!
So I was digging around in my old recipe box and came across my Moroccan Beef Tagine Stew Recipe and a light bulb went off! I’m going to turn that into a Healthy Vegan Moroccan Stew! So I did and here we are haha! It’s an amazing meal, with authentic flavours of moroccan cooking in every bite!
Reminds me of when I veganized my Scottish/Irish Stew and that vegetable stew turned out exceptional!
Don’t worry you won’t miss the meat in this dish, and I would know, I have also made this stew with chicken and lamb, well not any more, it’s all veggies now!
The flavours in this Moroccan stew taste so complex but it’s easy enough to make everyday! You literally throw everything into your pot or instant pot, cover and simmer! And it’s ready in no time! Or if you want to make it to serve later use your slow cooker. I’ve got you covered for all cooking options.
There are no apricots, raisins or sweet potatoes which can be traditionally used in the meat version. The cinnamon and coconut milk I add give the stew just the right amount of sweetness, and it works beautifully cooked together with the chickpeas, lentils, tomatoes, peppers and the rest of the spices and herbs.
It’s down right delectable and belly warming. Perfect comfort food for winter, spring or fall!
Ok let’s get started on my Rockin’ Moroccan Stew!
How do you make Vegan Moroccan Stew?
First prep your vegetables and then gather your spices in a small ramekin or bowl.
Add the oil to a large pot (I use my dutch oven) and heat over medium heat, add the onions and peppers, a pinch of salt and pepper. Sauté for 5 minutes or so until veggies are softening. Add the garlic and cook for a minute. Add in the moroccan spice mix and stir for 30 seconds until fragrant.
Add in the rest of ingredients: lentils, chickpeas, tinned tomatoes, canned coconut milk, bouillon, fresh cilantro, water and stir. Bring to a boil on high heat. Cover, reduce to a simmer over medium-low heat.
Cook for 30 minutes or until lentils are tender. Remove from heat stir in the lemon juice. Enjoy!
For full recipe ingredients and instructions for all cooking methods see recipe card below!
What do you serve with Moroccan Stew?
I usually serve my moroccan stew with couscous or rice, naan and a generous sprinkling of chopped cilantro, sometimes a little finely diced green onions.
OK GUYS LETS MAKE SOME MOROCCAN STEW, IT'S:
easy
vegan
delicious
gluten free
healthy
exotic
hearty and filling!
full of protein
Enjoy guys! Happy day to you! feel free to leave a comment and a rating below. I would love to hear from you.
Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based Vegan Recipes❤️
WANT MORE HEARTY VEGAN STEW AND SOUP RECIPES? CHECK THESE OUT!
- Vegan Lentil soup
- Hearty Vegetable Stew
- Vegan Hamburger Soup
- Best Vegan Split Pea Soup
- Vegan Corn Chowder
Moroccan Stew (Vegan) (Slow Cooker Option)
- Total Time: 45 minutes
- Yield: 6 Servings 1x
Description
My North African inspired Moroccan Stew is not your average vegetable stew! Lentils, chickpeas and veggies simmered in the most delicious veggie broth with exotic spices like cinnamon, cumin, allspice and coriander! Vegan, easy and oh so good! Slow Cooker and Instant Pot option.
Ingredients
Moroccan spice blend:
- 1 teaspoon cinnamon
- 2 and 1/2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon Chili Powder
- 1/4 teaspoon allspice
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the rest:
- 1 tablespoon oil*
- 1 medium yellow onion, diced
- 2-3 cloves garlic, finely chopped
- 1 orange bell pepper, diced (or any colour😊)
- 3 and 1/2 cups water
- 1 tablespoon Better than Bouillon No Beef Vegetable Soup Base*
- 1 (14 fl oz) can diced tomatoes
- 1/2 cup coconut milk, full fat preferred
- 1 (19 fl oz) can chickpeas, rinsed and drained
- 1/2 cup dried green or brown lentils, rinsed well
- 1/3 cup fresh cilantro, chopped
- 1 tablespoon or two of fresh lemon juice (add when the stew is done)
For serving:
- cooked couscous or rice
- chopped cilantro
- Naan or your favourite flatbread
- diced green onions (optional)
Instructions
Stovetop Instructions:
- First prep your veggies and then gather your spices in a small ramekin or bowl.
- Add the oil to a large pot (I use my dutch oven) and heat over medium heat, add the onions and peppers, a pinch of salt and pepper. Sauté for 5 minutes or so until veggies are softening. Add the garlic and cook for a minute. Add in the moroccan spice mix and stir for 30 seconds until fragrant.
- Add in the rest of ingredients (except lemon juice): lentils, chickpeas, tinned tomatoes, canned coconut milk, bouillon, fresh cilantro, water and stir. Bring to a boil on high heat. Cover, reduce to a simmer over medium-low heat.
- Cook for 30 minutes or until lentils are tender. Remove from heat and stir in the lemon juice. Season with salt and pepper if needed ( I always do) Enjoy!
- Serve with couscous or rice, naan or your favourite flatbread and a generous sprinkling of chopped cilantro. I also sometimes add a few diced green onions to my bowl.
Slow Cooker Instructions:
- Add all the ingredients to your slow cooker, (except lemon juice) and stir. Cover and cook on high for 3-4 hours.
- When done turn off slow cooker, stir in lemon juice. Season with salt and pepper if needed ( I always do) Enjoy!
- Serve with couscous or rice, naan or your favourite flatbread and a generous sprinkling of chopped cilantro. I also sometimes add a few diced green onions to my bowl.
Instant Pot Instructions:
- First prep your veggies and then gather your spices in a small ramekin or bowl.
- Set your Instant Pot to ‘Sauté’ and once Hot add the onions, oil and a pinch of salt and pepper. Sauté for 5 minutes, stirring occasionally. Add the garlic and cook for a minute. Add in the moroccan spice mix and stir for 30 seconds until fragrant.
- Press ‘Cancel’ on the Instant Pot. Add in the rest of ingredients (except lemon juice) and stir. Cover with lid and secure it properly.
- Set the pressure valve to ‘Seal’ Then Press the “Pressure Cooker’ button and manually set the timer, high pressure for 8 minutes (with the + and – signs). It will then start automatically.
- When time is up let the pressure release naturally for 15 minutes, then carefully and quickly turn the pressure release valve from ‘seal’ to ‘Venting’ ( I use a dishcloth, it will be hot) Once all the pressure is released, remove the lid.
- Stir in the lemon juice. Season with salt and pepper if needed ( I always do) Enjoy!
- Serve with couscous or rice, naan or your favourite flatbread and a generous sprinkling of chopped cilantro. I also sometimes add a few diced green onions to my bowl.
Notes
- For oil free: saute the veggies in water or veggie stock. Use organic Better than bouillon vegetable soup base or the equivalent of your favourite bouillon cubes or paste.
- This stew will keep covered in the fridge for 4-5 days and freezes well
- If you can't find Better Than Bouillon Vegetarian No Beef Soup Base you can find it here. It is also a great price at Costco! The jars are bigger so it's more bang for your buck!😊 ( love this stuff!)
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Mains, Gluten Free, Instant Pot
- Method: Stovetop/Slow Cooker/Instant Pot
- Cuisine: Moroccan, Vegan
Keywords: moroccan stew, vegan moroccan stew, moroccan vegetable stew, tagine, slow cooker, healthy moroccan stew, easy, moroccan chickpea stew, moroccan lentil stew,
This came out amazing!! I didn’t have lemon but it was still fantastic! On the favs list for sure!
★★★★★
Yay!! thanks so much!
This was delicious. The combination of spices was perfect. I made it in the slow cooker and the house smelled absolutely wonderful. Here in the U.S., our chickpeas come in 15 ounce cans, so I added another half cup of the lentils. I did not use the bell pepper (because I can't eat them) or the veggie beef bouillon, adding 1 TBS of tamari sauce for the umami instead. Three and 1/2 cups of water seemed like a lot when I was making it and still seemed to be a lot once the pot had 4 solid hours on high. That said, the extra water in no way knocked the flavor. If you are going to leave this on all day, you might need that much water to be safe. In any case, the next time I make this, and there will be a next time (!), I will reduce the water to 3 cups and see how it turns out. Thank you for another winning recipe, Verna!
Aww thank you Michelle for your kind words, thrilled you enjoyed it and thanks for sharing your substitutions!
This recipe is so easy and delicious. I didn't have green peppers on hand but it still came out very good. The spices are on point! Thanks!
★★★★★
Glad you enjoyed the stew Lori Thanks so much for your comment!
Could I sub out the orange pepper for carrots, or something else?
Pepper adds great flavour but I'm sure carrot would be great or add some chopped sweet potato. Enjoy Gayle!
I love your recipes but this is by far my favourite! I started making it and realized I didn’t have chick peas and used white beans instead and it worked out great! What an easy and delicious recipe!!
★★★★★
Aww Thank you so much Maya super thrilled you enjoyed the stew. Love the swap out with the white beans!!
Is there another grain besides lentil that i can use as a substitute?
Hi Alicia, What other grains did you have in mind?
Looks super delicious,I will cook it tomorrow for family dinner with your naan bread recipe
★★★★★
Sounds great Midge! Enjoy! Thank so much for your comment!