Vegan Challenge Recipe: Chickpea Moroccan Vegetable Stew
Try this healthy recipe for Chickpea Moroccan Vegetable Stew, featured in our 21-day vegan challenge.
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See also The Benefits of Going Vegan: The 21-Day Vegan Challenge
Ingredients
- 1 cup canned diced tomatoes
- 1 cup canned chickpeas
- 1 cup chopped cauliflower
- 1 cup chopped carrots
- 1/2 chopped small size onion
- 1/2 chopped bell pepper
- 1/2 chopped zucchini
- 1/2 tsp cumin
- 1/2 tsp minced ginger
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp cayenne
- salt
Black pepper
- 1/2 cup cooked couscous
- 1/2 pita
- 2 tbsp tahini
- 1/2 cup grapes
- 1 cup plant-based milk
Preparation
2 servings
In a large pot, bring to a simmer 2 cups water, 1 can (14.5 oz) diced tomatoes, 1 can (15 oz) chickpeas (rinsed and drained), 1 cup chopped cauliflower, 1 cup chopped carrots, 1/2 chopped small size onion, 1/2 chopped bell pepper, 1/2 chopped zucchini, 1/2 tsp cumin, 1/2 tsp minced ginger, 1/2 tsp turmeric, 1/4 tsp cinnamon, and 1/4 tsp cayenne. Cook until vegetables are tender, about 15-20 minutes. Season with salt and black pepper.
1 serving
Serve over 1/2 cup cooked couscous, with a side of 1/2 pita with 2 tbsp tahini. For dessert, have 1/2 cup grapes and 1 cup plant-based milk.
Nutrition Information
- Calories 0
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g