A simple vegan Moroccan vegetable stew

vegan moroccan vegetable stew

Moroccan vegetable stew is hearty, warming, and so healthy! It uses a blend of different spices and flavour-makers such as cinnamon, bay leaves, turmeric, ginger, cumin and more!  Its deep aroma and the layers of warmth add deep flavours to the dishes like stew, and warm up the stomach on a cold day! 

It’s a one-pot plant-based dinner that’s loaded with protein and fibre. You’ll have this Moroccan vegetable stew ready in 30 minutes! You can serve this stew with your favourite sides such as rice, cous cous, crusty bread or even pasta.


  •  2 tbsp oil
  • 1  large brown onion, chopped
  • 3 carrots, cubed
  • 6  potatoes, peeled and cubed
  • 1 medium cauliflower, chopped into florets 
  • Salt and pepper
  • 3  large garlic cloves, roughly chopped
  •  1  cinnamon stick
  •  1  bay leaf
  •  1 tbsp ground cumin
  •  2 tsp turmeric
  •   ½ tsp ground ginger
  •  400g can crushed tomatoes 
  •  2 cups low-sodium vegetable stock
  •  1  can chickpeas
  •  Coriander leaves, to garnish (optional)


  1. Heat the oil in a large pot over high heat. Add onion and carrot to cook until fragrant, around 3 minutes.  
  2. Add ginger, bay leaf, cinnamon, cumin, turmeric, tomato, stock and potato cook on high for 15 minutes
  3. Add the cauliflower in, and cook on medium heat for further 10 mins. 
  4. Stir in the chickpea, add salt and pepper
  5. Garnish with coriander leaves and serve  your Moroccan Vegetable stew with crusty bread, pasta, couscous or even rice. 

We hope you enjoy this recipe, that will warm your bones on a cold evening. We know you’ll be feeling nice and cosy after enjoying this Moroccan vegetable stew – it’s a definte winner. Want to see more of the food that we serve at our centres? You can book a tour or send us a message.

Written By

Vivian, CEEC Chef

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