One-Pot Moroccan Chickpea & Quinoa Stew – Easy Vegan Dinner Recipe USA

⏱️ Prep Time: 15 mins | 🍳 Cook Time: 45 mins | 🍽️ Servings: 6

Jump to Recipe

⭐ Introduction

Welcome to your next favorite easy vegan dinner recipe USA: a hearty, one-pot, plant-based masterpiece that combines the nutty goodness of quinoa with protein-packed chickpeas, aromatic Moroccan spices like cumin, cinnamon, turmeric, and a touch of harissa for warmth. This healthy plant-based stew is perfect for busy weeknights—minimal prep, big flavors, and a nutrient-rich dish that satisfies both taste and wellness goals. With effortless cleanup and gluten-free ingredients, this recipe makes the ideal one-pot quinoa chickpea meal for families, meal prep, or cozy dinners at home.

🛒 Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced (~1½ cups)
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• ¼ tsp cayenne pepper (optional)
• 1 large carrot, sliced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1½ cups rinsed quinoa
• 1 can (15 oz) chickpeas, drained & rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp salt, or to taste
• ½ tsp black pepper
• 2 tbsp chopped fresh cilantro or parsley (plus extra for garnish)
• Juice of ½ lemon

🍴 Tools You’ll Need

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon or heat-proof spatula
• Measuring cups and spoons
• Fine-mesh strainer (for rinsing quinoa & chickpeas)
• Knife and cutting board

👨‍🍳 Step-by-Step Instructions

1. Sauté aromatics: Heat olive oil over medium heat. Add diced onion and cook 5 minutes until translucent. Stir in garlic and ginger, cook for 1 minute until fragrant.
2. Add spices: Add cumin, coriander, paprika, cinnamon, and cayenne (if using). Stir continuously for 1–2 minutes to toast the spices and release full flavor.
3. Add vegetables: Mix in carrots, bell pepper, and zucchini. Cook 4–5 minutes, stirring occasionally, until veggies soften.
4. Quinoa & chickpeas: Stir in dry quinoa and chickpeas, coating in spice mixture. Cook for 1 minute.
5. Simmer with liquids: Add diced tomatoes and vegetable broth. Season with salt and pepper. Increase heat to high, bring to a boil.
6. Cook the stew: Once boiling, reduce heat, cover, and simmer 20 minutes until quinoa is tender and liquid is mostly absorbed. Check halfway and stir.
7. Finish & season: Remove lid. Stir in chopped cilantro or parsley and lemon juice. Taste and adjust salt, pepper, or cayenne for heat.
8. Rest and serve: Turn off heat and let the pot stand 5 minutes to blend flavors. Garnish with extra herbs before serving.

🍽️ Serving Suggestions

Serve hot with warm pita bread, naan, or rice. Great alongside a green salad or tzatziki-style yogurt dip for contrast. Drizzle with extra-virgin olive oil or sprinkle with toasted almonds for added texture.

🧠 Tips & Variations

• Meal Prep Friendly: Store in airtight containers for 4–5 days; reheat on stove or microwave.
• Make it Spicier: Add chopped jalapeño or red pepper flakes when adding spices.
• Kid-Friendly: Omit cayenne and add extra tomato broth for mild flavor.
• Extra Protein: Stir in cooked lentils or tofu cubes before simmering.
• Freezer-Friendly: Freeze cooled stew in portions up to 3 months; thaw overnight in fridge.
• Greens Boost: Add spinach or kale in last 5 minutes of simmering.

📦 Nutrition & Storage

Freezer: Cools completely, store in freezer-safe containers for up to 3 months.
Refrigerator: Store in airtight container for up to 5 days. Reheat gently, adding a splash of broth if thickened.
Nutrition (per serving): Approx. 360 kcal, 12g protein, 8g fiber, 42g carbs, 14g fat. High in vitamins A & C, iron, and plant-based protein.