Print
moroccan stew in a white bowl with couscous

Moroccan Stew (Vegan) (Slow Cooker Option)

  • Author: Verna
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 minutes
  • Yield: 6 Servings 1x
  • Category: Mains, Gluten Free, Instant Pot
  • Method: Stovetop/Slow Cooker/Instant Pot
  • Cuisine: Moroccan, Vegan

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.


Scale

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
  • 23 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:

  1. First prep your veggies and then gather your spices in a small ramekin or bowl.
  2. 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.
  3. 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.
  4. 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!
  5. 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:

  1. Add all the ingredients to your slow cooker, (except lemon juice) and stir. Cover and cook on high for 3-4 hours.
  2. When done turn off slow cooker, stir in lemon juice. Season with salt and pepper if needed ( I always do) Enjoy!
  3. 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:

  1. First prep your veggies and then gather your spices in a small ramekin or bowl.
  2. 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.
  3. Press ‘Cancel’ on the Instant Pot. Add in the rest of ingredients (except lemon juice) and stir. Cover with lid and secure it properly.
  4. 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.
  5. 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.
  6. Stir in the lemon juice. Season with salt and pepper if needed ( I always do) Enjoy!
  7. 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!)

Keywords: moroccan stew, vegan moroccan stew, moroccan vegetable stew, tagine, slow cooker, healthy moroccan stew, easy, moroccan chickpea stew, moroccan lentil stew,