Vegan Moroccan Stew: A Hearty Crockpot Recipe

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I’m excited to share my Vegan Moroccan Stew, a warming, aromatic bowl built around sweet potatoes, chickpeas, lentils, and leafy greens. This tastes complex but is easy enough for a weeknight.

The dish sits between a thick soup and a spoonable stew, with tender chunks in a fragrant tomato broth. Warming cinnamon pairs with savory cumin, coriander, and smoky paprika, while sweet potatoes add a gentle sweetness.

I developed this crockpot recipe for busy days — set it and forget it — but I also give quick stovetop and Instant Pot options for faster dinners. It’s a great big-batch meal that freezes well and brightens with cilantro, parsley, or a squeeze of lemon juice.

Chickpeas bring heft, lentils add protein, and greens keep it fresh, so the bowl feels filling without being heavy. If you want cozy, plant-based comfort with bold flavor, this is the one I turn to most winters.

Why I Make This Vegan Moroccan Sweet Potato Chickpea Stew on Repeat

This is the recipe I turn to when I want something deeply spiced, filling, and effortless to make.

The warming spice profile is the main reason I crave it. Cinnamon adds gentle warmth while cumin and coriander bring savory depth. A touch of smoked paprika rounds the mix so the flavors feel layered but approachable.

Warming Moroccan-inspired spices with a subtle hint of sweetness

The subtle sweetness comes from the sweet potato, not added sugar. That natural sweetness balances tomatoes and spices so the bowl never tastes overly sweet.

Thick, rich texture from sweet potatoes, chickpeas, and lentils

Chickpeas stay pleasantly firm, lentils soften and help thicken the base, and sweet potatoes melt at the edges for creamy pockets in each bite.

Perfect for cozy dinners, healthy comfort food, and meal prep

The mix of fiber and plant protein means one bowl keeps me full.
It tastes like it simmered all day even when prep is minimal.
Flavors deepen after a day, so leftovers are ideal for batch meal prep.

Ingredients for a Rich, Spiced Broth and Hearty Stew

Before you start, gather these measured ingredients so shopping is quick and cooking is confident. This list builds a rich tomato broth with hearty additions that make it spoonable and satisfying.

Produce and aromatics

2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
1 medium yellow onion, diced
4 garlic cloves, minced
3 cups chopped kale (stems removed) or 5 ounces baby spinach (add at the end)
Optional: 1/4 cup chopped fresh cilantro and/or parsley
Optional: 1–2 tablespoons fresh lemon juice (stir in at the end)

Pantry staples

2 (15-ounce) cans chickpeas, rinsed and drained
1 cup dried brown or green lentils, rinsed (or 2 cups canned lentils, drained)
1 (28-ounce) can crushed tomatoes
4 cups vegetable broth
1 tablespoon olive oil

Spice profile and seasoning notes

1 teaspoon ground cinnamon
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 1/2 teaspoons kosher salt (adjust to taste)
1/2 teaspoon black pepper

Tip: Pre-mix the ground spices and briefly bloom them in the oil with the onion and garlic to deepen their aroma. Keep an eye on salt because broths vary, and add lemon juice at the end for a bright finish. The dish stays creamy without extra fat, though a drizzle of olive oil at serving is optional.

Vegan Moroccan Stew in the Crockpot (Slow Cooker Method)

Set the crockpot in the morning and come home to a richly spiced, spoonable dinner that tastes like it simmered all day.

Prep time shortcuts I use for busy days

I peel and cube sweet potatoes the night before, use pre-chopped kale, and mix the ground spices ahead so morning prep is dump-and-go. That simple prep saves me minutes and stress.

Building flavor so the spices taste “bloomed,” not flat

For deeper flavor, sauté onion and garlic in a little oil, then add the cinnamon, cumin, coriander, and paprika to bloom the spices. Transfer the onion-spice mix to the slow cooker. For true simplicity, skip the sauté and dump everything straight into the pot.

Cook time and heat settings for tender potatoes and lentils

Layer sweet potatoes, chickpeas, lentils, crushed tomatoes, vegetable broth, ground spices, salt, and pepper. Stir so spices distribute evenly. Cook on HIGH 3–4 hours or LOW 6–7 hours, then check for tender lentils and potatoes.

When I add greens and how I thicken it

Add kale in the last 20–30 minutes so it softens but stays green. Add spinach in the last 5–10 minutes to keep it vibrant.

If the pot runs wet, mash a few sweet potato chunks against the side to thicken, or remove the lid and simmer uncovered for 10–15 minutes. Finish by tasting for salt and pepper and stirring in lemon juice so the broth stays bright.

Stovetop and Instant Pot Options When I Need Dinner Faster

When I need dinner fast, I switch from slow simmering to a quick pot or pressure-cooker method without losing the deep spice and thick texture. Both approaches keep the same core ingredients and let the broth stay rich while cutting cook time.

I heat a little oil in a large pot, sauté onion until soft, then add garlic. I stir in the ground spices for about 30 seconds so they bloom and smell fragrant.

Large pot stovetop method

After the spices bloom, I add tomatoes, broth, sweet potato, lentils, and chickpeas. I bring to a boil, reduce heat, and simmer until the lentils and potatoes are tender—usually 25–35 minutes depending on chunk size.

To keep vegetables from going mushy I cut sweet potato into even chunks and stir gently near the end. If the soup gets too thick, I splash in extra broth; if it’s too thin, I simmer uncovered to concentrate flavor.

Instant Pot timing and pressure notes

For the Instant Pot I use the sauté function first to bloom spices, then pressure cook on HIGH for 8 minutes. I let pressure release naturally for 15 minutes, then quick vent the rest before opening.

I add kale or spinach at the end for color, then taste and adjust salt and pepper. A squeeze of lemon brightens the whole pot before serving.

Method	Active prep	Cook time	Finish
Large pot (stovetop)	Sauté onion, garlic, bloom spices	Bring to boil, simmer 25–35 minutes	Add greens, adjust salt/pepper, lemon
Instant Pot	Sauté then seal	Pressure cook 8 minutes; NR 15 minutes	Quick vent, stir in greens, finish with lemon
Crockpot (for reference)	Dump and go or sauté first	Low 6–7 hours / High 3–4 hours	Mash a few potatoes to thicken if needed

What I Serve with This Moroccan-Style Stew

A warm bowl needs a smart side, and I always reach for a grain that soaks up the spiced tomato broth. A good base turns a single pot into a full meal quickly.

I pick couscous when I want speed, rice for comfort, and quinoa when I want extra protein and a nutty bite. Each base soaks up the broth differently and changes the texture of the bowl.

Garnishes that brighten every bite

Chopped cilantro or parsley for fresh contrast.
A squeeze of lemon to lift the flavor and cut fat.
Optional drizzle of olive oil for a silky finish.

Easy add-ins and swaps

I often toss in cauliflower florets, zucchini, or bell pepper when I need to clear the fridge. Firmer vegetables like cauliflower or squash can go in at the start so they soften with the potatoes.

Quick-cooking vegetables like zucchini belong near the end so they keep texture. For squash, I love butternut for sweetness or delicata for tenderness; mixing squash with sweet potato adds body to the broth.

Base	Speed	Texture	Best when
Couscous	5–10 minutes	Light, fluffy	Quick weeknights, soaks up broth fast
Rice	20–45 minutes (varies)	Comforting, substantial	When I want a heartier meal
Quinoa	15 minutes	Nutty, protein-rich	When I want extra protein and texture

Make It Tonight, Then Enjoy It for Days

Cook once, eat all week: this pot turns simple prep into several easy meals. I make a big batch and the flavors deepen after a night in the fridge.

Cool the stew, pack airtight containers, and store in the fridge for up to 4–5 days. For longer storage I portion into freezer-safe containers, leave headspace, and thaw overnight in the fridge before reheating.

I reheat on the stovetop over medium heat, stirring every few minutes so it heats evenly and doesn’t stick. If it thickens, loosen with a splash of broth or water. Brighten leftovers with a squeeze of lemon and a pinch of salt and pepper.

On day two the lentils thicken the broth, potatoes soften, and the cinnamon-cumin spices taste deeper. Treat this recipe as a flexible template—swap in squash or extra vegetables and enjoy the protein-rich, cozy bowls for days.

FAQ

How long does this sweet potato chickpea stew take in a crockpot?

I usually set my slow cooker on low for 6 to 8 hours or high for 3 to 4 hours. That gives the sweet potatoes, lentils, and chickpeas enough time to become tender and let the spices meld without overcooking the greens I add near the end.

Can I make this recipe on the stovetop or in an Instant Pot?

Yes — I often use a large pot on the stovetop: bring everything to a boil, then reduce heat and simmer 25 to 35 minutes until potatoes are soft. For the Instant Pot, I cook on high pressure for 8 to 10 minutes with a natural release for 5 minutes; that keeps the texture just right.

Which spices should I not skip for authentic flavor?

I never skip ground cumin, coriander, cinnamon, and smoked paprika. They create the warming base. I add salt and black pepper to taste, and finish with lemon juice and chopped cilantro or parsley to brighten the broth.

How do I thicken the stew if it’s too thin?

I mash a cup of cooked chickpeas or sweet potato against the pot wall, stir it in, and simmer a few minutes. A spoonful of tomato paste or a brief uncovered simmer on high also concentrates the liquid and thickens the stew.

What can I serve alongside this stew?

I like to serve it over couscous, rice, or quinoa so the spiced tomato broth soaks in. A wedge of lemon and a drizzle of extra-virgin olive oil make a simple finishing touch.

Can I swap or add other vegetables?

Absolutely. I often add cauliflower florets, butternut squash, zucchini, or bell pepper. Root vegetables like regular potatoes or carrots work well too; adjust cooking time so nothing turns to mush.

How do I keep leafy greens bright and not overcooked?

I add kale or spinach in the last 5 to 10 minutes of cooking for the crockpot, or right after pressure release in the Instant Pot. That preserves color and texture while wilting them just enough.

Is this stew good for meal prep and freezing?

I make a big batch and refrigerate portions for up to 4 days. It freezes nicely in airtight containers for 2 to 3 months. Reheat gently on the stove, adding a splash of broth if it’s thickened.

How do I add more protein without changing the flavor profile?

I boost protein with extra canned chickpeas or cooked lentils. Red lentils break down slightly and help thicken the stew while adding plant-based protein without altering the spice balance.

Any tips for prepping faster on busy nights?

I peel and chop sweet potatoes and onions ahead, use canned chickpeas and crushed tomatoes, and measure spices into a jar so I can dump everything in quickly. A quick sauté of aromatics in a little oil before adding the rest really improves the depth of flavor.