Vegan Moroccan Stew: Cozy, Bold 1-Pot Magic

Q: Can I freeze Vegan Moroccan Stew?

Yes! Freeze in portion-sized containers for up to 3 months . Thaw in the fridge overnight and reheat on the stove with a splash of broth or water.

Jump to Recipe

If you’ve been craving something hearty but still healthy-ish (and you don’t want to wash a sink full of dishes afterward), Vegan Moroccan Stew is about to become your new comfort-food crush. It’s warm, deeply spiced, naturally sweet from the potatoes, and packed with plant-based goodness—aka the kind of dinner that makes you feel like you have your life together… even if the laundry says otherwise.

This is the stew I love making when the day has been long, everyone’s hungry right now, and I want something that tastes like it simmered all afternoon (but didn’t). It’s cozy, filling, and picky-eater-friendly in a sneaky way—because those greens melt right in like they were always meant to be there.

Why You’ll Love This Vegan Moroccan Stew

Let me count the ways (because yes, I’m that person who gets excited about stew):

One pot, big comfort. Minimal cleanup is the real love language.
Hearty and filling thanks to lentils, chickpeas, and potatoes.
Sweet + savory + gently spiced (and you control the heat).
Meal-prep hero. It tastes even better the next day—like magic, but edible.

Ingredients You’ll Need

Here’s what makes this stew so satisfying and flavorful—simple ingredients, big results.

The Veggie Base

Sweet potatoes + gold potatoes: You get creamy, cozy texture with a hint of natural sweetness. Sweet potatoes also bring that gorgeous color.
Carrots: Classic stew vibes and a little sweetness. (Butternut squash or pumpkin also work if you want to switch it up.)
Onion + garlic: The flavor starters. Don’t skip them—this is where the “wow” begins.

The Protein Power

Chickpeas (garbanzo beans): Use canned, drained, and rinsed. They add hearty bite and plant protein.
Green lentils (dry): Rinse well. Green lentils hold their shape and make the stew feel extra satisfying.

The Saucy Goodness

Canned diced or crushed tomatoes: Adds richness, color, and that cozy tang.
Low-sodium vegetable broth: Keeps everything balanced and lets the spices shine.

The “Make It Moroccan” Spice Blend

You’ll use:

Ground cumin
Cinnamon
Paprika
Coriander
Ginger
Allspice
Black pepper
A pinch of cayenne (optional but fun)

This mix is what turns regular stew into “wait… what is in this?!” stew.

The Finishing Touches

Coconut sugar: Just a little to round out the tomatoes and spices (it doesn’t make it sweet-sweet, promise).
Greens (kale or spinach): Optional… but I highly recommend. They wilt down and add so much nutrition without changing the vibe.
Cilantro for garnish: Optional, but it’s fresh and bright and pretty.

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Vegan Moroccan Stew (Simple Steps)

This is very “chop, stir, simmer, feel proud of yourself.”

Step 1: Sauté the base

Warm a large pot over medium heat. Add oil and your diced onion, stirring often for about 5 minutes, until it’s soft and translucent.

Add minced garlic and all your spices. Sauté for 1 minute more.

That smell right here? That’s the moment you realize dinner is going to be amazing.

Step 2: Add the hearty stuff

Add:

cubed sweet potatoes
cubed gold potatoes
carrots
chickpeas
rinsed dry lentils
canned tomatoes
vegetable broth

Bring everything to a rapid boil, then reduce heat to a gentle simmer. Cover and cook for about 25 minutes, until the veggies are fork-tender.

Step 3: Finish with greens + a touch of sweetness

Remove the lid. Stir in coconut sugar and your kale or spinach. Simmer uncovered for 5 minutes.

If you want it thinner, add a splash more broth, a little water, or even a bit of coconut milk for extra creaminess.

Step 4: Serve and make it a whole thing

Ladle your Vegan Moroccan Stew into bowls and serve it:

alone (still fabulous)
over rice or quinoa
with couscous
alongside naan or flatbread

Top with cilantro if you’re into it.

Aneta’s Cozy Kitchen Tips (a.k.a. “Let’s Make This Foolproof”)

Rinse the lentils well. It helps keep the stew tasting clean and balanced.
Don’t rush the spices. That one minute sauté wakes them up. Think of it like coffee for your cumin.
Want it thicker? Simmer uncovered a few extra minutes. Potatoes naturally help it thicken.
Want it creamier? Add a splash of coconut milk at the end. It turns this into a velvet blanket in a bowl.
Spice level check: Cayenne is optional. If you’re cooking for sensitive palates, leave it out and add heat to your own bowl later.

And if your stew looks a little chunky at first—don’t worry. It’s not failing. It’s just being rustic and confident.

A Little Story From My Kitchen

This Vegan Moroccan Stew became one of my “save dinner” recipes on those weeks when everything felt like a sprint—work, errands, kids, life… you know the drill. I remember making it one evening when I had exactly zero energy left, and the house smelled so good after five minutes that everyone wandered into the kitchen like a cartoon.

Now it’s one of those meals I make when I want everyone quiet for a moment—because they’re busy eating.

Vegan Moroccan Stew in a white bowl with chickpeas, lentils, sweet potatoes, spinach, and cilantro, served with flatbread on the side. — Vegan Moroccan Stew loaded with chickpeas, lentils, sweet potatoes, and greens—warm, cozy, and perfect with a piece of flatbread.

FAQs About Vegan Moroccan Stew

Can I use different potatoes?

Absolutely. If you don’t have gold potatoes, red potatoes work well. If you want more sweetness, use all sweet potatoes.

Can I substitute the lentils?

Green lentils are best because they hold their shape. Brown lentils also work. I wouldn’t use red lentils unless you want a much softer, more “thick soup” texture.

How do I store leftovers?

Let the stew cool, then store in an airtight container in the fridge for up to 4–5 days. The flavors get even better overnight.

Can I freeze Vegan Moroccan Stew?

Yes! Freeze in portion-sized containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove with a splash of broth or water.

What can I serve with it besides rice?

Couscous is a classic pairing, but quinoa is great too. Flatbread, naan, or even a warm pita makes it feel extra comforting.

Cozy Bowls Ahead

If you need a meal that feels comforting, nourishing, and way more impressive than the effort required, this Vegan Moroccan Stew is your answer. It’s the kind of dinner that warms you up from the inside out—like fuzzy socks, but edible.

Make a pot, grab your favorite bowl, and let Vegan Moroccan Stew do what it does best: make your kitchen smell incredible and your evening feel a little calmer. Happy cooking!

Keep the Cozy Vibes Going (More Easy Favorites)

If you loved the warm spices and hearty comfort of this Vegan Moroccan Stew, here are a few more cozy, flavor-packed recipes you might want to try next (perfect for busy nights when you still want something that feels special):

Craving another spoonable, feel-good dinner? Try Lemon Chickpea Orzo Soup for a bright, cozy bowl.
Want a little “global flavors” moment like this stew? You’ll love Creamy Coconut Curry Ramen with Tofu for weeknight comfort.
If you’re in the mood for a veggie-forward meal that still feels hearty, make Vegetarian Lentil Soup that’s simple and filling.
And for a cozy side that pairs beautifully with saucy bowls (hello, stew night!), don’t miss Maple Dijon Roasted Vegetables for an easy sheet-pan win.

⭐ Tried this recipe? I’d love to hear how it went in your kitchen—please leave a quick review and tap your star rating (★★★★★). Your feedback helps other readers find their next favorite dinner!