Spicy Moroccan Stew

Transport your taste buds to North Africa with this vibrant and hearty Spicy Moroccan Stew, a perfect blend of warming spices, tender vegetables, and protein-packed chickpeas. Packed with aromatic cumin, coriander, and a hint of cinnamon, this vegan stew layers bold flavors with sweet notes of dried apricots and a zesty finish of fresh lemon juice. Sweet potatoes, zucchini, and carrots create a wholesome base, simmered to perfection in a rich tomato and vegetable broth. Quick to prepare and ready in under an hour, this gluten-free dish is ideal for meal prepping or cozy dinners. Garnished with fresh cilantro, it’s a nourishing, one-pot wonder that pairs wonderfully with warm flatbread or fluffy couscous.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion
• 4 cloves garlic cloves
• 2 medium carrots
• 1 large sweet potato
• 1 medium zucchini
• 15 ounces canned chickpeas
• 15 ounces crushed tomatoes
• 4 cups vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon cinnamon
• 1 teaspoon paprika
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup dried apricots
• 0.25 cup fresh cilantro
• 2 tablespoons lemon juice

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Step 2

Dice the onion and mince the garlic. Add them to the pot and sauté for 3–5 minutes, until softened and fragrant.

Step 3

Peel and chop the carrots and sweet potato into bite-sized pieces. Slice the zucchini into half-moons.

Step 4

Add the chopped carrots, sweet potato, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.

Step 5

Drain and rinse the canned chickpeas, then add them to the pot along with the crushed tomatoes and vegetable broth.

Step 6

Stir in the ground cumin, coriander, cinnamon, paprika, cayenne pepper, salt, and black pepper. Mix well to coat the vegetables.

Step 7

Bring the stew to a boil, then reduce the heat to low and cover. Simmer for 25–30 minutes, or until the sweet potato is tender.

Step 8

Chop the dried apricots and add them to the pot for the last 5 minutes of cooking.

Step 9

Taste and adjust seasonings if necessary. Stir in the lemon juice and garnish with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	(2626.3g)

Amount per serving	% Daily Value*
Calories	1635.2

Total Fat 54.2g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 8.1g
Cholesterol 5.4mg	0%
Sodium 8187.1mg	0%
Total Carbohydrate 254.8g	0%
Dietary Fiber 51.8g	0%
Total Sugars 94.4g
Protein 50.2g	0%

Vitamin D 0IU	0%
Calcium 633.4mg	0%
Iron 20.0mg	0%
Potassium 5570.2mg	0%

*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.

Source of Calories

Fat: 28.6%

Protein: 11.8%

Carbs: 59.7%