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Bowl of Vegan Moroccan Meatball Stew and Couscous with Water Glass and Fresh Mint in the Background
Vegan Moroccan Meatball Stew
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
 

Chickpea balls are served over couscous and smothered in a mixture of spiced tomatoes, veggies and apricots to make this cozy vegan Moroccan meatball stew.

Course: Entree
Cuisine: Moroccan
Servings: 4
Calories: 522 kcal
Ingredients
For the Meatballs
  • 1 (14 ounce) can chickpeas, drained and rinsed
  • 1 cup panko breadcrumbs
  • 1/2 medium onion, coarsely chopped
  • 1 garlic clove, minced
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons tomato paste
  • 2 tablespoons soy sauce
  • 1 teaspoon ras el hanout (Moroccan spice blend)
  • 1 tablespoon olive oil
For the Stew
  • 1 tablespoon olive oil
  • 1/2 medium onion, diced
  • 2 medium carrots, diced
  • 1 medium red bell pepper, diced
  • 1 tablespoon freshly grated ginger
  • 3 garlic cloves, minced
  • 2-3 teaspoons ras el hanout (Moroccan spice blend)
  • 1 teaspoon ground cumin
  • 1 (14 ounce) can diced tomatoes
  • 1 (14 ounce) can crushed tomatoes
  • 1/2 cup dried apricots, diced
  • 1 teaspoon harissa sauce (or to taste)
  • Salt and pepper to taste
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • 2 scallions, chopped
For Serving
  • 4 cups cooked couscous
  • 1/4 cup chopped raw almonds
Instructions
To Make the Meatballs
  1. Preheat the oven to 375° and lightly oil a baking sheet or large oven-safe skillet.

  2. Place the chickpeas, panko, onion, ginger, garlic, tomato paste, soy sauce, and Moroccan spice blend into a food processor. Pulse until the ingredients are finely chopped and well mixed. Be careful not to overdo it—you want to keep some texture from the chickpeas.

  3. Transfer the chickpea mixture to a bowl and roll it into 1-inch balls (about 20). Arrange the balls on the prepared baking sheet, brush with olive oil, and bake for 30 minutes, flipping once about halfway through cooking, until lightly browned in spots.

To Make the Stew
  1. Coat the bottom of a medium pot with oil and place it over medium heat. When the oil is hot, add the onion, carrots, and bell pepper. Sauté until the veggies begin to soften, about 5 minutes. Stir in the ginger, garlic, and ras el hanout and cumin. Continue to sauté for about 1 minute more, until very fragrant.

  2. Stir in the diced tomatoes, crushed tomatoes, apricots, harissa, and 1 cup of water. Raise the heat and bring the mixture to a simmer. Lower heat and allow to cook until the veggies are soft, 30-40 minutes, adding water to the pot as needed when it becomes too dry.

  3. Remove the stew from heat and season with salt and pepper to taste. Stir in the mint, cilantro, parsley and scallions.

To Serve
  1. Divide the couscous among bowls, the top with meatballs and a ladle the stew overtop. Sprinkle with almonds and extra herbs, if desired. Serve.

Recipe Notes

Don't let the meatballs sit in the stew for too long or they'll fall apart. If you're going to have leftovers, store the meatballs and the stew separately.

Nutrition Facts
Vegan Moroccan Meatball Stew
Amount Per Serving
Calories 522 Calories from Fat 113
% Daily Value*
Fat 12.5g19%
Saturated Fat 1.5g8%
Sodium 1092mg46%
Potassium 993mg28%
Carbohydrates 87.2g29%
Fiber 16.5g66%
Sugar 16.1g18%
Protein 18.3g37%
Calcium 150mg15%
Iron 6.7mg37%
* Percent Daily Values are based on a 2000 calorie diet.