Vegan Moroccan Chicken

Dive into the rich, aromatic flavors of Vegan Moroccan Chicken, a plant-based twist on the classic North African dish. This hearty recipe combines tender, rehydrated soy curls with a medley of vibrant vegetables, protein-packed chickpeas, and a symphony of warm spices like cumin, coriander, cinnamon, and paprika. Sweet raisins provide the perfect balance to the savory, spiced base, while fresh cilantro adds a burst of freshness to the final dish. Ready in under an hour, this one-pot wonder is perfect for weeknight dinners or entertaining guests, served over fluffy couscous or rice. Whether you're vegan or just exploring new flavors, this comforting Moroccan-inspired recipe will transport your taste buds to exotic culinary heights.

Nutriscore Rating: 86/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 200 grams soy curls
• 500 ml vegetable broth
• 2 tablespoons olive oil
• 1 large, chopped onion
• 3 minced garlic cloves
• 2 medium, sliced carrots
• 1 chopped red bell pepper
• 400 grams, drained and rinsed canned chickpeas
• 400 grams diced tomatoes
• 50 grams raisins
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 0.5 teaspoon turmeric
• 1 teaspoon paprika
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup, chopped fresh cilantro

Directions

Step 1

Start by rehydrating the soy curls. Place them in a large bowl and cover with the vegetable broth. Let them soak for about 10 minutes, or until they are soft and have absorbed most of the broth. Drain and set aside, reserving any leftover broth.

Step 2

In a large pot or deep skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for another 1 minute, until fragrant.

Step 4

Add the sliced carrots, chopped red bell pepper, and drained chickpeas. Stir well and cook for 5 minutes.

Step 5

Stir in the diced tomatoes, raisins, ground cumin, ground coriander, ground cinnamon, ground ginger, turmeric, paprika, cayenne pepper, salt, and black pepper. Cook for another 2 minutes, stirring constantly to allow the spices to coat the vegetables and chickpeas.

Step 6

Add the rehydrated soy curls to the pot. Stir to combine all the ingredients evenly.

Step 7

Pour in the reserved vegetable broth (from rehydrating the soy curls) to just cover the mixture. If needed, add a little more water.

Step 8

Bring the mixture to a simmer. Cover and let cook for about 20 minutes, stirring occasionally, until the vegetables are tender and the flavors are melded together.

Step 9

Adjust seasoning to taste, adding more salt, pepper, or cayenne if desired.

Step 10

Garnish with fresh cilantro before serving, and enjoy your Vegan Moroccan Chicken over a bed of couscous or rice.

Nutrition Facts

Serving size	(2058.5g)

Amount per serving	% Daily Value*
Calories	2091.5

Total Fat 74.0g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 5332.4mg	0%
Total Carbohydrate 257.0g	0%
Dietary Fiber 86.6g	0%
Total Sugars 87.8g
Protein 116.2g	0%

Vitamin D 0IU	0%
Calcium 1116.0mg	0%
Iron 28.1mg	0%
Potassium 6108.4mg	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: 30.9%

Protein: 21.5%

Carbs: 47.6%