This vegan Moroccan stew is hearty, warming and so healthy. This stew gets it’s Moroccan-inspired essence from the warming spices of coriander, cumin, ginger, cinnamon and saffron and is packed with protein and nutrients from the chickpeas, sweet potatoes and bell peppers.
It’s a one pot wonder that will fill your house with the most incredible smells and then you tastebuds will dance with joy when these spices and flavors hit them. Although this is a hearty stew for the fall and winter it is fabulous any time of year because it won’t weigh you down.
This Vegan Moroccan Stew is
- Easy one pot recipe ready in 30 minutes
- Healthy, oil free, gluten free, soy free, and vegan
- Loaded with fiber and plant-based protein
- Packed with vitamin A, vitamin C, iron and folate
- Great for meal prep
Saffron Moroccan Stew
- 1 Dutch oven or large pot
- 1.5 cups vegetable broth
- 1 large onion, chopped
- 1 large red pepper, chopped
- 1 large green pepper, chopped
- 3 garlic cloves, minced
- 2 tsp coconut sugar or brown sugar
- 1 tsp coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/4 tsp cayenne
- 2 tsp fresh ginger, grated
- 1/2 tsp saffron threads
- 2 large sweet potatoes, peeled and chopped
- 1 15 oz can chickpeas
- 1 15 oz can dice tomatoes
- salt and pepper to taste
Corn Starch Slurry
- 1 Tbsp cornstarch
- 2 Tbsp water
- Heat the dutch oven over medium high heat, add some broth for water sauteing. Add the onions, garlic, and peppers and saute for 5 minutes until the onions are translucent.
- Stir in the sugar and spices and stir and cook for 1 minute to allow the spices to bloom. Add the potatoes, tomatoes, chickpeas and remaining broth. Bring to a boil and lower temperature to a simmer and cover and cook until the potatoes are tender about 30 minutes
- Meanwhile, combine the cornstarch and water in a small bowl.
- Once the potatoes are tender, bring the stew to a simmer and add the slurry and stir and allow to thicken. Serve and enjoy.