Though I’ve yet to visit Morocco, it’s on my bucket list and hopefully, I’ll get there one day. In the meantime, we’ve really been loving eating this Moroccan Veggie Stew lately. I searched out a Moroccan Veggie Stew recipe online, and found so many different ones with different ingredients, that I decided to combine several and make my own!
This one-pot Moroccan Veggie Stew with garbanzo beans, lentils, carrots, sweet potatoes, and spices is delicious on a cool fall or winter day. The spices are pungent and warming with flavors that create an interestingly delicious combination. In fact, the ingredients in this Moroccan Veggie Stew provide a powerhouse of healing benefits.
The purple onions are full of the flavonoid anthocyanins, a phytochemical with antioxidant benefits. Onions also contain quercetin which can help reduce inflammation and pain, aid in preventing cardiovascular diseases and has anti-cancer properties as well.
Sweet potatoes are a good source of fiber and betacarotene, as well as providing trace minerals and vitamins like iron, calcium, selenium, most of our B vitamins, and vitamin C. And then there are the flavorful, health-boosting spices.
The spices are what really make this Moroccan Veggie Stew. Garlic is super immune-boosting and can ward off the common cold. Turmeric is anti-inflammatory and great at easing pain. Cumin has been traditionally used to aid indigestion and may also prevent food-borne illnesses. Cinnamon helps to regulate blood sugar. Cloves are antimicrobial and can ward off bacteria as well as protect against cancer. And black pepper, full of the phytochemical piperine, has been shown to improve brain function.
It’s a good idea to use organic spices whenever possible since many non-organic spices have been irradiated before import into the US. While there isn’t convincing evidence either way about the health risks or safety of irradiating spices, I personally prefer not to have my foods tainted by radioactivity, thanks just the same.
Moroccan Veggie Stew
- 1 TBSP coconut oil
- 1 can garbanzo beans
- 1 cup lentils
- 2 large tomatoes diced
- 2 large carrots sliced
- 1 purple onion chopped
- 2 sweet potatoes diced into ½ inch cubes
- 4 cups organic veggie broth
- 3 cloves garlic minced
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- 2 tsp ground cumin
- 1 ½ tsp ground turmeric
- 3/4 tsp salt or to taste
- 1 ½ tsp black pepper freshly ground
- 1/4 cup apple cider vinegar
Add In Later
- ½ cup cashews
- ½ cup parsley finely chopped + extra for topping
- ½ cup dried apricots diced
Serve Over Rice
- 2 cups brown rice
- 4 cups water
Wash, dice, chop, and prep all ingredients.
Add all ingredients (except the “Add In Later” and rice ingredients) to a Crockpot, Instapot, or Rice Cooker, and stir. Cook on High setting for 2 hours.
After 90-minutes, stir in the “Add in Later” ingredients and continue cooking for an additional 30-minutes.
In a separate pot, cook the brown rice for 40 minutes.
Serve Moroccan Veggie Stew over brown rice. Top with fresh parsley.
Please leave a comment to let us know how you liked the recipe, or what things you switched out or added to make it your own! Seat-of-the-pants cooking is my favorite thing, and I rarely to never follow a recipe exactly. I love experimenting with flavors and whatever ingredients I have on hand. So I’d love to hear how you mixed it up. Salude!