Vegan Moroccan Stew
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Recipe by Purely Kaylie.
Ingredients
Scaled from 4. Cooking times barely change.
- ¼ tbsp olive oil33 cal
- ¼ large yellow onion, diced11 cal
- 1 clove garlic, minced4 cal
- ½ tsp ground cumin3 cal
- ½ tsp ground cinnamon3 cal
- ¼ tsp salt0 cal
- ¼ tsp paprika2 cal
- ¼ tsp ground coriander2 cal
- 2 pinches of ground ginger1 cal
- 2 pinches of ground allspice1 cal
- 2 pinches of black pepper0 cal
- a pinch of cayenne pepper0 cal
- ¾ cup cubed sweet potatoes155 cal
- ¾ cup cubed gold potatoes139 cal
- ½ cup chopped carrots36 cal
- ¼ cup dry green lentils, rinsed52 cal
- ¼ 14oz can garbanzo beans, drained and rinsed460 cal
- ¼ 14oz can diced tomatoes5 cal
- 1 cup vegetable broth10 cal
- ¼ cup water0 cal
- ¼ tbsp coconut sugar15 cal
- ½ cup kale or spinach, optional28 cal
- Cilantro, for garnish0 cal
This doesn't match the 615 cal above. Go by the ingredients — they're what you can actually weigh.
Method
- 01
Warm a large pot on medium heat. Cook the oil and diced onion, stirring frequently, for 5 minutes or until the onion is translucent. Add minced garlic and spices. Sauté for an additional minute.
- 02
Add cubed sweet potatoes, gold potatoes, carrots, garbanzo beans, dried lentils, diced tomatoes, and vegetable broth. Bring to a rapid boil, then reduce heat and simmer (covered) for 25 minutes or until the vegetables are fork-tender.
- 03
After, remove lid and add coconut sugar + kale or spinach. Cook for an additional 5 minutes (uncovered). If needed, you can thin the stew by adding extra vegetable broth, water, or coconut milk.
- 04
Serve vegan moroccan stew alone or with rice, quinoa, couscous, naan, or your favorite flatbread. Garnish with cilantro (optional).