Imagine zipping up your jacket as the evening damp settles over the campsite. After a long day on the fells, a deep, primal hunger has set in —a hunger that demands more than just calories.
It demands warmth. It demands comfort. This is where this one-pot Moroccan stew becomes the hero of the trip.
It’s a meal that does more than just feed you; it transports you, with a fragrant aroma that cuts through the chilly air and feels like a luxury in the wild.
This isn’t just another vegetable stew. The complex, heady blend of spices—sweet cinnamon and ginger, earthy cumin, and a hint of chilli—is the perfect antidote to a cold day.
It’s a truly hearty, “incidentally vegan” meal that is so robust and flavourful it will satisfy everyone in your group.
The natural sweetness of the sweet potatoes and the subtle tartness of dried apricots balance the rich, spiced tomato broth, creating a sophisticated depth that’s hard to believe came from a single camping pot.
Stews are the ultimate camp food because they’re forgiving, a great way to use up any vegetables you have on hand, and this one is no exception.
Better still, it’s a fantastic make-ahead option; the flavours only intensify and meld after a day or two in a container, making your campsite job even easier.
This is a memorable, soul-warming trailside dinner that proves one-pot convenience doesn’t mean sacrificing flavour.
The combination of earthy sweet potatoes, fragrant spices, and a touch of sweetness from dried fruit creates a truly memorable trailside dinner.
At-Home Prep
To save time at the campsite, combine all the dry spices for the spice blend into small containers or reusable bags. You can also pre-chop the onion, garlic, sweet potatoes, and pepper.
I always end up on camping trips with lots of little freezer bags full of pre-prepared and chopped ingredients.
Hearty Hiker’s Stew: One-Pot Moroccan Vegetable & Sweet Potato Stew
Warm up after a day on the trail with this fragrant and hearty Moroccan vegetable and sweet potato stew. A delicious, easy, one-pot vegan meal for your camping stove.
4
servings15
minutes30
minutes440
kcalIngredients
1 tbsp Cooking Oil
1 Large Onion, chopped
2 cloves Garlic, minced
2 Medium Sweet Potatoes (about 500g / 1.1lb), peeled and diced into 1.5cm (1/2 inch) cubes
1 Red Bell Pepper, sliced
1 can (400g / 15oz) Tinned Chickpeas, drained and rinsed
2 cans (400g each / 15oz each) Tinned Chopped Tomatoes
750 ml (approx. 3 cups) Vegetable Stock
75 g (approx. 1/2 cup) Dried Apricots or Raisins, roughly chopped
- For the Spice Blend
1 tsp Ground Cumin
1 tsp Ground Ginger
1 tsp Turmeric
1/2 tsp Ground Cinnamon
1/4 tsp Chilli Flakes or Cayenne Pepper (optional, to taste)
Salt and Black Pepper, to taste
To Serve (optional): Couscous, crusty bread, or rice
Directions
- Sauté Aromatics: Place a large pan or Dutch oven on your camping stove over a medium heat. Add the oil and allow it to warm up. Add the chopped onion and garlic and fry for 5-7 minutes, stirring occasionally, until softened and fragrant.
- Bloom the Spices: Add the entire pre-mixed spice blend to the pot. Stir constantly for about one minute until the spices are toasted and aromatic. This step is key to unlocking their full flavour.
- Combine Ingredients: Add the diced sweet potatoes, sliced red pepper, drained chickpeas, and tinned tomatoes to the pot. Give everything a good stir to combine it all with the spices.
- Simmer the Stew: Pour in the vegetable stock and add the chopped dried apricots or raisins. Bring the stew to a boil, then reduce the heat to a low simmer.
- Cook Until Tender: Cover the pot with a lid and let it simmer for 20–25 minutes, stirring occasionally to prevent sticking. The stew is ready when a fork can easily pierce the sweet potato cubes. If the stew looks too dry at any point, you can add a little more water.
- Serve: Remove the pot from the heat and season with salt and pepper to taste. Let it cool slightly before serving. This stew is delicious on its own or served over a bed of quick-cook couscous.
