Vegetarian Moroccan Stew

Warm up your kitchen with this hearty and aromatic Vegetarian Moroccan Stew, a comforting one-pot meal brimming with bold flavors and wholesome ingredients. This vegan-friendly stew features a vibrant medley of vegetables—sweet potatoes, zucchini, and carrots—simmered with protein-packed chickpeas in a spiced broth infused with cumin, cinnamon, turmeric, and freshly grated ginger. Sweet, chewy dried apricots add a delightful burst of sweetness, while optional harissa paste offers a spicy kick for those who love some heat. Ready in just an hour, this gluten-free dish is perfect for a cozy weeknight dinner or meal prep. Garnish with fresh cilantro and a squeeze of lemon for a bright, zesty finish that beautifully balances the fragrant spices. Serve it with couscous, quinoa, or crusty bread for a soul-satisfying meal that’s as nutritious as it is delicious.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ginger, freshly grated
• 3 medium carrots, peeled and sliced into rounds
• 1 large sweet potato, peeled and diced into cubes
• 1 medium zucchini, diced
• 1 15-ounce can canned chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 14-ounce can canned diced tomatoes
• 1 cup dried apricots, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon harissa paste (optional, for heat)
• 0.25 cup fresh cilantro, chopped (for garnish)
• 1 whole lemon wedges (for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté until soft and translucent, about 5 minutes.

Step 3

Stir in the minced garlic, ground cumin, cinnamon, turmeric, and freshly grated ginger. Cook for 1-2 minutes until fragrant.

Step 4

Add the sliced carrots, diced sweet potato, and diced zucchini to the pot. Stir to coat the vegetables in the spices.

Step 5

Pour in the vegetable broth, canned diced tomatoes, and drained chickpeas. Mix well.

Step 6

Add the chopped dried apricots, salt, black pepper, and harissa paste if using. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the vegetables are tender.

Step 8

Taste and adjust seasoning as needed, adding more salt or spices to suit your preference.

Step 9

Serve the stew hot, garnished with fresh cilantro and a squeeze of lemon juice from the lemon wedges.

Nutrition Facts

Serving size	(2814.4g)

Amount per serving	% Daily Value*
Calories	2125.2

Total Fat 62.3g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 8.9g
Cholesterol 7.9mg	0%
Sodium 6808.6mg	0%
Total Carbohydrate 357.4g	0%
Dietary Fiber 75.7g	0%
Total Sugars 161.5g
Protein 63.8g	0%

Vitamin D 0IU	0%
Calcium 821.1mg	0%
Iron 28.5mg	0%
Potassium 7354.9mg	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: 25.0%

Protein: 11.4%

Carbs: 63.7%