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:
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.
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