Vegan Moroccan Recipes

Moroccan food is a favorite among many people, yet as travelers and cooks will discover there are not a lot of vegan options available other than a good tangine. But not to worry, just because there is not a large choice of vegan cuisine, it does 't mean that original recipes aren't good with a few differences here and there to be vegan-friendly.

Without changing too much, one can opt for a classic juice or smoothie. A popular and available choice in the country. Juices and smoothies are often consumed in Morocco, and what’s more, they are not super pricey and you can choose the base of your drink: milk or orange juice. A favorite is an avocado smoothie with dried fruit.

A travel tip! If you are in Morocco and offered a juice or smoothie, do not be surprised if you see two glasses to share between five people. In this country, sharing is caring and it is part of the ritual of sitting together, drinking and eating.

In addition, there are a lot of pulses to add as the main part of your dish. Peas, lentils, beans, and chickpeas are found in abundance. They are great for filling you up and providing the nutrients you need to stay energized throughout the day.

Here is a great recipe that uses chickpeas as a base.

INSTANT POT MOROCCAN CHICKPEA STEW, NO OIL

A vibrant Instant Pot Moroccan Chickpea stew with no oil and all the flavor. This recipe comes together in mere minutes, and there’s minimal hands-on time. A vegan, soy-free and gluten-free recipe.

Ingredients:

2 1/2 cups cooked or canned chickpeas, drained

1 large onion (finely chopped)

4 cloves garlic

1-inch piece ginger

2 medium carrots (diced)

4 potatoes (diced)

1 green pepper (diced)

25 cherry tomatoes, or 2 large tomatoes (cut cherry tomatoes in half and cut large tomatoes in a dice)

2 tsp coriander powder

1 tsp cumin powder

1/2 tsp turmeric

2 tsp dry thyme (can sub with 2 tbsp fresh

thyme)

2 1/2 cups vegetable stock

2 tbsp parsley (chopped)

Lemon, green onions and cherry tomatoes for serving

For Harissa Paste:

4 dry red chili peppers, like Arbol for more heat and Kashmiri chilies or guajillo peppers for moderate heat)

4 cloves garlic

1 tsp cumin seeds

1 tsp coriander seeds

1/4 cup vegetable stock

Instructions:

1. Soak the red chilies in water for about two hours. 
2. Drain and then toast on a hot, dry skillet until they start to darken. Add the garlic, cumin and coriander and toast until the seeds turn a couple of shades darker. 
3. Remove everything to a blender or food processor along with the vegetable stock and process into a fairly smooth paste. Set aside.
4. Put the liner in the Instant Pot and set to saute. Add 1/4 cup of vegetable stock and when it is hot, add the onions, garlic and ginger with some salt.
5. Saute until the onions soften. Add a quarter cup more of water if they start to stick.
6. Add the chickpeas, carrots, potatoes, tomatoes, coriander and cumin powders, thyme and turmeric into the Instant Pot. Stir to mix and add 2 cups of vegetable stock. Add salt to taste and mix it in.
7. Place the lid on the Instant Pot and set to pressure cook at high for 10 minutes. After cooking is done, wait 10 minutes and release the pressure manually. 
8. Put the IP back on saute and stir in 2 tbsp of harissa. Bring to a boil, and turn it off. (Store remaining harissa in the freezer in an airtight container for future use).
9. Serve the chickpea stew hot over rice with wedges of lemon, spring onions and cherry tomatoes for a healthy, vibrant meal.