I love stews! Its one of my go-to meals especially when I’m all out of ideas and short on time (the struggle is real guys!!).

Here’s one of my staple recipe from my catering days…always a success with my clients and us, of course. Bringing to you my vegan, healthy Moroccan Vegetable Stew!

Moroccan Vegetable Stew vegan, colourful, easy recipe, vegetables, chickpeas, protein

Now I don’t claim it to be an authentic recipe,  but this is my version adapted from BBC Good Food.  Don’t worry about the long list of ingredients here. It’s a no-fuss deal as you can work around the vegetables you have on hand and the spices are all our spice box regulars. The one thing I make sure that’s available for this vegetable stew is chickpeas. I usually have a box of cooked ones in my freezer at all times. It’s so helpful when you want to add protein and fibre to any of your dishes – soups, pulao, salads, curries, pasta,  for making hummus in an instant. It really is worth the effort to boil some extra whenever you’re making a chana dish.


This is a really substantial stew – an abundance of vegetables in a flavourful gently spiced tomato-based curry. Rich in protein, complex carbohydrates, fibre and vitamins. You can serve this as is or with rice, couscous, quinoa, millets or with just a hunk of good bread to mop up all the delicious curry! My son loves it with paranthas too 🙂

It’s a wonderful, healthy, robust everyday meal. As with most curries/stews, its superb the next day. So if you have any leftovers, I guarantee a fantastic lunch!

Moroccan Vegetable Stew Served with Red Rice, Sauteed Spinach, Stirfried Carrots & Peas, vegan healthy

Hope you enjoy this Moroccan Vegetable Stew as much as we do. I’d love to hear from youDo leave a comment below and share a picture on INSTAGRAM  using the hashtag #tashasartisanfoods!

Moroccan Vegetable Stew vegan, colourful, easy recipe, vegetables, chickpeas, protein

Moroccan Vegetable Stew

This healthy protein packed vegan Moroccan Vegetable Stew is a flavourful meal that's ALWAYS a hit. Rich and robust, it's an easy delicious dish to make.
Servings: 4 persons
Author: Natasha Minocha


  • 1 tbsp Vegetable oil
  • 1 Onion, large Sliced thin
  • 3-4 Garlic cloves Sliced thin
  • 6-8 Tomatoes Pureed
  • 2 tsp Coriander powder
  • 2 tsp Cumin powder
  • 1 tsp cinnamon powder
  • 1/2 tsp Red Chilli powder Add less or more according to your preference
  • Salt & coarsely ground black pepper to taste
  • 1 Potato/ Sweet potato, large Cut into small chunks
  • 1/2 cup Pumpkin Cut into small chunks
  • 1/2 cup Mushrooms Quartered
  • 1 Red pepper Cut into chunks
  • 1 Yellow pepper Cut into chunks
  • 1/2 cup Zuccchini Cut into chunks
  • 1 cup Chickpeas, cooked
  • 2 tsp Fresh breadcrumbs
  • Cilantro/ parsley For garnish


  • Heat oil in a large saucepan, add the onions and garlic. Cook for a couple minutes. Add all the spices - coriander, cumin, cinnamon, red chilli powder, salt and pepper. Cook for another couple minutes.
  • Add the pureed tomatoes and let it all simmer together for 8-10 minutes. Add the potatoes/ sweet potatoes and pumpkin. Add about 500 ml water. Cover and cook until they are softened.
  • Now add all the other vegetables - mushrooms, bell peppers, zucchini and the chickpeas. You may need to add some more water if its looking too dry. Cover and cook for another 5-6 minutes. Taste and adjust for seasoning. Finish off with some lemon juice and a handful of parsley or cilantro. Serve warm!


Recipe adapted from BBC Good Food.