Vegetarian Moroccan Chicken

Delight in the rich, aromatic flavors of this Vegetarian Moroccan Chicken, a plant-based twist on the classic North African dish. Packed with protein-rich chickpeas, meaty cremini mushrooms, and a symphony of warming spices like cumin, coriander, and cinnamon, this hearty recipe delivers all the bold, savory depth you'd expect from traditional Moroccan cuisine—without the chicken! A medley of sweet dried apricots and tangy tomatoes adds a hint of sweetness and balance, while toasted almonds provide a satisfying crunch. Perfect for weeknight dinners or special gatherings, this one-pot wonder is ready in just under an hour and is beautifully finished with fresh cilantro. Serve over fluffy couscous or basmati rice for a complete, comforting vegetarian meal that's as easy as it is impressive.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups chickpeas
• 2 cups cremini mushrooms, sliced
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 can (14 oz) canned diced tomatoes
• 1 cinnamon stick
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 teaspoon turmeric
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup dried apricots, chopped
• 0.25 cup almonds, toasted and slivered
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

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

Step 2

Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.

Step 4

Add the sliced mushrooms and the remaining 1 tablespoon of olive oil. Cook until the mushrooms have released their moisture and are beginning to brown, about 5 minutes.

Step 5

Stir in the tomato paste, cumin, coriander, paprika, turmeric, salt, and black pepper. Cook for 2 minutes.

Step 6

Pour in the vegetable broth, canned diced tomatoes (with juice), and add the cinnamon stick. Stir to combine.

Step 7

Bring the mixture to a simmer, then add the chickpeas and dried apricots. Let it simmer gently uncovered for 20-25 minutes, stirring occasionally, until the sauce is thickened.

Step 8

Remove the cinnamon stick and discard.

Step 9

Taste the stew and adjust seasoning if needed.

Step 10

Serve hot, garnished with toasted almonds and fresh cilantro.

Nutrition Facts

Serving size	(1957.4g)

Amount per serving	% Daily Value*
Calories	2017.2

Total Fat 86.2g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 8.8g
Cholesterol 7.9mg	0%
Sodium 4084.2mg	0%
Total Carbohydrate 263.6g	0%
Dietary Fiber 67.0g	0%
Total Sugars 103.3g
Protein 72.4g	0%

Vitamin D 28IU	0%
Calcium 652.9mg	0%
Iron 26.7mg	0%
Potassium 5533.8mg	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: 36.6%

Protein: 13.7%

Carbs: 49.7%