Moroccan Vegetable Stew

Warm, comforting, and bursting with bold North African flavors, this Moroccan Vegetable Stew is a hearty plant-based dish that’s perfect for any season. Featuring a vibrant medley of sweet potatoes, zucchini, red bell peppers, and carrots, this stew is infused with aromatic spices like cumin, cinnamon, turmeric, and coriander, delivering layers of irresistible warmth and complexity. Sweet dried apricots and protein-packed chickpeas add delightful texture and balance to the savory broth made with vegetable stock and tomatoes. Ready in just one hour, this one-pot recipe is easy to prepare and makes an ideal weeknight meal or meal prep option. Serve it over fluffy couscous or rice and garnish with fresh cilantro for a complete, satisfying dish that’s vegan, gluten-free, and brimming with wholesome ingredients.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground turmeric
• 0.25 teaspoons cayenne pepper
• 1 medium, diced red bell pepper
• 3 medium, peeled and sliced carrots
• 2 small, diced zucchini
• 1 large, peeled and cubed sweet potato
• 14 ounces canned diced tomatoes
• 4 cups vegetable stock
• 15 ounces, canned and drained chickpeas
• 0.5 cups, chopped dried apricots
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons, chopped fresh cilantro
• 0 optional, for serving cooked couscous or rice

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 for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic, cumin, coriander, cinnamon, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.

Step 4

Add the red bell pepper, carrots, zucchini, and sweet potato to the pot, and stir to combine with the spices.

Step 5

Pour in the canned diced tomatoes and vegetable stock. Stir well.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes or until the vegetables are tender.

Step 7

Stir in the chickpeas and chopped dried apricots. Cook for an additional 10 minutes to allow the flavors to meld together.

Step 8

Season the stew with salt and black pepper to taste.

Step 9

Serve the Moroccan Vegetable Stew hot, garnished with fresh cilantro, over cooked couscous or rice if desired.

Nutrition Facts

Serving size	2923.7 grams (2923.7g)

Amount per serving	% Daily Value*
Calories	2263

Total Fat 70.80g	91%
Saturated Fat 12.80g	64%
Polyunsaturated Fat 11.70g
Cholesterol 13mg	4%
Sodium 8574mg	373%
Total Carbohydrate 346.60g	126%
Dietary Fiber 75.90g	271%
Total Sugars 112.30g
Protein 77.00g	154%

Vitamin D 0IU	0%
Calcium 773mg	59%
Iron 29mg	163%
Potassium 6539mg	139%

*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: 27.3%

Protein: 13.2%

Carbs: 59.5%