Purpose-driven Chef & Food Journalist

Moroccan Stew

Prep Time20 mins
Cook Time1 hr 10 mins
Yields1 Serving

Moroccan Stew

I’ve now converted it to be completely plant-based and I have to say, the flavour may be even better this way!

In this stew, all of the ingredients cook together for over an hour to create a comforting and satisfying dish that’s perfect on a cold winter’s night. What I love about it, and actually what I’m finding with many plant-based meals, is that it tastes even better the next day, making it a great make-ahead meal

Why I Use...

Chickpeas: Chickpeas are hearty, packed with protein and hold up well to the braising that comes along with this dish. They take on so much flavour and when cooked down together with the squash, give you the loveliest, most comforting stew.


Spice Mix
 2 tsp salt
 2 tsp ground cumin
 1 tsp ground coriander
 1 tsp ground ginger
 1 tsp ground cinnamon
 ¼ tsp ground cayenne pepper
 1 g ground black pepper
 4 tbsp coconut oil
 1 large onion
 2 (400ml) cans of chickpea
 4 cups butternut squash
 2 cloves of garlic
 ¼ cup tomato paste
 4 cups vegetable stock
Optional Toppings
 plain vegan yogurt or vegan sour cream
 fresh mint


Make-ahead: Allow the stew to cool to room temperature before refrigerating. It can be kept in a fridge for up to two days before reheating and serving, or freeze in a resalable container in single-serving portions.



Add all spice mix ingredients to a bowl and mix until combined. Add rinsed and dried chickpeas to spice mix, toss to coat and set aside


Heat coconut oil in a large pot on medium-high heat. Add onion and sauté for seven minutes until translucent and slightly browning, stirring throughout.


Add spiced chickpeas and let cook with onions, stirring often, for 3 minutes.


Stir in garlic, tomato paste and squash before adding the vegetable stock.


Bring up to a bubble and then reduce heat to low. Let simmer, uncovered, for an hour.


Check seasoning level and add more salt and pepper if needed.


Option to top with plain vegan yogurt or vegan sour cream and fresh mint leaves before serving.