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- 1 tablespoon olive oil - 1 large onion, diced - 3 cloves garlic, minced - 1-inch fresh ginger, grated - 2 carrots, diced - 1 zucchini, diced - 1 red bell pepper, diced - 1 can (14 oz) chickpeas, drained and rinsed - 1 can (14 oz) diced tomatoes - 2 cups vegetable broth - 1 cup butternut squash, peeled and cubed - 1/2 cup dried apricots, chopped - 1/2 cup raisins - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground cinnamon - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - Fresh cilantro for garnish For this vegan Moroccan stew, you can swap some ingredients. Use any oil if you don’t have olive oil. Sweet potatoes can replace butternut squash. You can also use lentils instead of chickpeas for a different texture. If you want less sweet, skip the dried apricots. Fresh herbs like parsley can replace cilantro. This stew is packed with nutrients. One serving contains about 350 calories. It has 14 grams of protein and 12 grams of fiber. The stew is low in fat and full of vitamins from the veggies. It offers a good dose of iron and potassium, which are essential for health. Enjoy this stew knowing it fuels your body well. For the complete recipe, check out the Full Recipe. To make Vegan Moroccan Stew, start by heating olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté the onion for 5-7 minutes until it turns translucent. Next, stir in the minced garlic and grated ginger. Cook these for 1-2 minutes until they smell great. Now, add the diced carrots, zucchini, and red bell pepper to the pot. Cook these veggies for another 5-7 minutes. Stir occasionally to ensure even cooking. Then, mix in the chickpeas, diced tomatoes, vegetable broth, butternut squash, chopped apricots, and raisins. Sprinkle the spices into the pot: ground cumin, coriander, cinnamon, smoked paprika, cayenne pepper, salt, and black pepper. Stir everything well to combine. Bring the mixture to a boil. After boiling, lower the heat and cover the pot. Let it simmer for 25-30 minutes. You want the butternut squash to be tender. Taste the stew and adjust the seasoning if needed. If you like more heat, add extra cayenne pepper. When done, remove the pot from heat and let it sit for a few minutes. This helps the flavors blend. Serve warm, garnished with fresh cilantro. - Heat the olive oil until it shimmers, but do not let it smoke. - Chop all vegetables to similar sizes for even cooking. - Stir the garlic and ginger gently to avoid burning them. - Use low-sodium vegetable broth for better control over saltiness. - Taste the stew before serving; it’s easier to add spices than to remove them. One common mistake is burning the garlic and ginger. Keep an eye on them as they cook. Another mistake is not cutting the veggies evenly. This can cause some to be undercooked. Also, avoid adding too much cayenne at once; you can always add more. Finally, do not skip the resting time after cooking. Letting it sit makes a big difference in flavor. For the full recipe, check out the provided link. To make your Vegan Moroccan stew shine, use fresh spices. Fresh spices pack more flavor than old ones. Toast your spices in the pot before adding other ingredients. This step brings out their oils and boosts the taste. You can also add a splash of lemon juice before serving. This brightens up the dish and adds a fresh zing. Lastly, don’t forget to taste as you cook. Adjust salt and spices to suit your palate. If your stew is too thin, you have options. You can mash some chickpeas in the pot. This adds body without changing the taste. Another choice is to add a little cornstarch mixed with water. Stir it in and let the stew cook for a few more minutes. If your stew is too thick, add more vegetable broth. Simply pour in a little at a time until you reach your desired consistency. Serving your stew right makes a big impact. Use rustic bowls for a warm, cozy feel. Top each bowl with fresh cilantro for color and flavor. If you want some crunch, sprinkle toasted almonds on top. Pair the stew with warm crusty bread or fluffy couscous. This adds texture and makes the meal more filling. For more ideas, check the Full Recipe for serving tips. {{image_2}} If you want to change the protein in your Vegan Moroccan Stew, you have options. Chickpeas are great, but consider using lentils or tofu. Lentils add a nice texture and cook quickly. Tofu soaks up flavors well. You can also try tempeh for a nutty taste. Each choice will give your stew a unique twist. Do you like your stew spicy? You can easily adjust the heat. Start with the cayenne pepper in the recipe. If you want more heat, add more cayenne or a dash of hot sauce. For a milder version, skip the cayenne and use sweet paprika. You can also add a pinch of black pepper for warmth without heat. Feel free to mix up the veggies in your stew. Instead of zucchini, try eggplant or sweet potatoes. They will add different flavors and textures. You can also use kale or spinach for some greens. Just add them in the last few minutes of cooking. This keeps them bright and fresh. The Full Recipe allows for many tasty changes, so get creative! Once your Vegan Moroccan Stew is cooked, let it cool down. Transfer it to an airtight container. Store it in the fridge for up to four days. This stew tastes even better the next day as the flavors meld together. To freeze your stew, use a freezer-safe container. Make sure to leave some space at the top for expansion. It can stay fresh in the freezer for up to three months. Thaw it overnight in the fridge before reheating. When you're ready to enjoy your stew, reheat it on the stove or in the microwave. If using the stove, heat it on medium until it’s hot. Stir it often to prevent sticking. If it seems thick, add a splash of vegetable broth or water to adjust the consistency. Enjoy your hearty meal! Yes, you can make this stew ahead of time. This dish tastes even better the next day. The flavors deepen and blend together, creating a rich taste. Just store it in an airtight container in the fridge. Reheat it on the stove or in the microwave before serving. I love to serve this stew with crusty bread or fluffy couscous. The bread is great for soaking up the rich sauce. Couscous adds a nice texture and makes the meal heartier. You can also add a simple green salad to balance the meal. To change the spice level, add more or less cayenne pepper. Start with a small amount. You can always add more if you like it spicier. Another option is to add a dollop of yogurt or sour cream on top, which can help cool it down. Yes, this recipe is gluten-free. All the ingredients are free from gluten. Just make sure to check the labels of any packaged items, like vegetable broth, to ensure they are gluten-free. Leftovers are great! You can enjoy them as is, or use them in new ways. Try adding the stew to a grain bowl or mix it with rice. You can also turn it into a wrap with some greens and a flatbread. The options are endless! In this blog post, we covered all you need to know about making Vegan Moroccan Stew. We discussed the ingredients, measurements, and nutrition facts. The step-by-step instructions guide you through cooking, with tips to avoid common mistakes. We shared ways to enhance flavor and substitute ingredients, too. Finally, you learned how to store and reheat leftovers wisely. Now, you can create a delicious stew that fits your taste and needs. Enjoy the cooking process and share it with others!

Vegan Moroccan Stew: Hearty and Spicy

Discover the vibrant flavors of Vegan Moroccan Stew with this easy recipe! Packed with nutritious veggies, hearty chickpeas, and sweet dried fruits, this stew is perfect for a cozy meal. In just under an hour, you can create a delicious dish that’s both satisfying and full of spices. Ready to impress your taste buds? Click through for the full recipe and start cooking your new favorite stew today!
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Ingredients
  

1 tablespoon olive oil

1 large onion, diced

3 cloves garlic, minced

1-inch fresh ginger, grated

2 carrots, diced

1 zucchini, diced

1 red bell pepper, diced

1 can (14 oz) chickpeas, drained and rinsed

1 can (14 oz) diced tomatoes

2 cups vegetable broth

1 cup butternut squash, peeled and cubed

1/2 cup dried apricots, chopped

1/2 cup raisins

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground cinnamon

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

Fresh cilantro for garnish

Instructions
 

In a large pot over medium heat, add the olive oil. Once hot, add the diced onion and sauté for 5-7 minutes until translucent.

    Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

      Add the diced carrots, zucchini, and red bell pepper to the pot. Cook for another 5-7 minutes, stirring occasionally.

        Stir in the chickpeas, diced tomatoes (with their juice), vegetable broth, butternut squash, chopped apricots, and raisins.

          Sprinkle the cumin, coriander, cinnamon, smoked paprika, cayenne pepper, salt, and black pepper into the pot. Stir everything to combine.

            Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 25-30 minutes, or until the butternut squash is tender.

              Taste and adjust seasoning as needed. If you prefer a spicier stew, add more cayenne pepper to taste.

                Remove from heat and let it sit for a few minutes to allow the flavors to meld.

                  Serve the stew warm, garnished with fresh cilantro.

                    Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings

                      - Presentation Tips: Serve the stew in rustic bowls and sprinkle some toasted almonds on top for added crunch. Pair with warm crusty bread or fluffy couscous for a complete meal.