Cook Up A Spice-Storm with this Moroccan-Inspired Vegan Stew

Moroccan Stew

Spice up the kitchen with the bold flavors of this this hearty Moroccan Stew.

Serves: 4
Prep time: 45 mins


  • 1 tsp coconut or olive oil
  • 1 onion, diced
  • 1 eggplant, diced
  • 2 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 1-2 tsp fresh turmeric, minced
  • 1 tsp ground cinnamon
  • 1/2 tsp cumin seeds, freshly ground
  • 1/2 tsp coriander seeds, ground
  • 2 cups chickpeas
  • 2 cups canned whole tomatoes
  • 1 head cauliflower, chopped into bite size pieces
  • Salt and pepper, to taste


  1. Heat coconut oil in a soup pan. Sauté onion until translucent. Add in eggplant and cook for 7 to 10 minutes, or until soft.
  2. Add garlic, ginger and turmeric, sauté for 2 to 3 minutes. Add ground cumin and coriander, and cook, stirring constantly for 2 minutes.
  3. Using hands, crush whole tomatoes and add into pot with chickpeas and cauliflower. Season with salt and pepper.
  4. Simmer stew for 20 to 30 minutes until cauliflower is tender.

Originally posted on the Vega Recipe Center

Morgan Shupe

Head Chef at Vega
Morgan Shupe is head chef at Vega. She transforms Vega HQ’s kitchen into a soup and salad bar of epic proportions to nourish Vegatopians every weekday. Morgan has wanted to be a chef since the age of 5 and is currently studying to become a registered holistic nutritionist. You can find more of her recipes on her blog—Shupe’s Soups + Mo & Lo

Find More From Morgan
Vegan and Raw Food Recipes here >>
Nutrition and Health Tips here >>