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- 2 cans (15 oz each) chickpeas, drained and rinsed - 1 large onion, diced - 3 cloves garlic, minced - 2 medium carrots, sliced - 1 red bell pepper, diced - 1 zucchini, chopped - 1 can (14 oz) diced tomatoes - 1 cup vegetable broth - 1/4 cup raisins or dried apricots, chopped - 2 teaspoons ground cumin - 1 teaspoon ground coriander - 1 teaspoon ground cinnamon - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (optional, for spice) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro or parsley for garnish - Cooked couscous or quinoa for serving Chickpeas are the star of this stew. They add protein and fiber. I love using canned chickpeas for ease. Just rinse and drain them to reduce sodium. Next, I add a mix of colorful veggies. Onion and garlic bring deep flavor. Carrots and red bell pepper add sweetness. Zucchini gives a nice texture. This stew is like a rainbow in a bowl! Spices make this dish pop. Cumin gives warmth, while coriander and cinnamon add depth. Paprika brings a smoky note, and cayenne adds heat, if you like spice. Salt and pepper finish the flavor. Liquid ingredients keep the stew moist. I use diced tomatoes for tang and vegetable broth for richness. The sweet elements, like raisins or dried apricots, balance the spices and add fun bites of sweetness. For serving, I suggest a bed of couscous or quinoa. They soak up the stew nicely. Fresh herbs like cilantro or parsley add a bright touch and freshness on top. Enjoy your cooking! To start, gather your ingredients. You will need: - 2 cans (15 oz each) chickpeas, drained and rinsed - 1 large onion, diced - 3 cloves garlic, minced - 2 medium carrots, sliced - 1 red bell pepper, diced - 1 zucchini, chopped - 1 can (14 oz) diced tomatoes - 1 cup vegetable broth - 1/4 cup raisins or dried apricots, chopped - 2 teaspoons ground cumin - 1 teaspoon ground coriander - 1 teaspoon ground cinnamon - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (optional) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro or parsley for garnish - Cooked couscous or quinoa for serving For this dish, you'll need a slow cooker and a large skillet. First, heat the olive oil in the skillet over medium heat. Add the diced onion and sauté until it turns soft, about 5 minutes. Next, stir in the minced garlic, sliced carrots, and diced red bell pepper. Cook for another 3-4 minutes until the veggies soften. Once done, transfer this mix to your slow cooker. Add the chickpeas, chopped zucchini, diced tomatoes (with juices), vegetable broth, and raisins or dried apricots. Then, sprinkle in the spices: cumin, coriander, cinnamon, paprika, cayenne, salt, and pepper. Stir everything well. Now, cover the slow cooker. Set it to cook on low for 6-8 hours or on high for 3-4 hours. When the stew is done, taste it. Adjust the seasoning as needed. If the stew is too thick, stir in a bit more vegetable broth to get the right consistency. Serve the stew hot over a bed of couscous or quinoa. Garnish with fresh cilantro or parsley for a lovely finish. Enjoy your meal! - Adding extra spices: You can boost the taste with more spices. Try adding turmeric for warmth or ginger for a fresh kick. A pinch of cardamom can add a unique flavor too. Feel free to mix and match spices based on your taste! - Using fresh herbs: Fresh herbs like cilantro or parsley make a big difference. Chop them finely and stir them in just before serving. They brighten up the dish and add a fresh taste that balances the stew. - Adjusting broth levels: If your stew is too thick, add more vegetable broth. Start with a little at a time and stir well. It is best to check the consistency after cooking for a while. - Thickening agents: If you want a thicker stew, use mashed chickpeas. Just mash a few chickpeas with a fork and stir them in. You can also use cornstarch mixed with water to thicken the stew quickly. - Prepping ingredients in advance: Chop your veggies and store them in the fridge. This makes it easy to toss everything in the slow cooker. You can even soak and rinse the chickpeas a day ahead for less work. - Batch cooking and freezing: Make extra stew and freeze it in portions. It is perfect for busy days when you need a quick meal. Just thaw and reheat for a comforting dinner in minutes! {{image_2}} You can switch out chickpeas for other beans or legumes. Black beans and lentils work well. They add unique flavors and textures. For seasonal vegetables, try squash or sweet potatoes in fall. In summer, use fresh tomatoes or bell peppers. These swaps keep the stew fresh and exciting. This stew is naturally vegan. You can make it gluten-free by ensuring your broth is safe. Use gluten-free grains like quinoa or rice when serving. These options make the dish suitable for everyone at your table. North African spices can elevate the stew. Try adding harissa for heat or ras el hanout for a warm blend. You can also explore flavors like curry powder or turmeric. Each spice brings a new taste, making the dish special every time. To keep your Slow Cooker Moroccan Chickpea Stew fresh, cool it down first. Let it sit at room temperature for no more than two hours. Once cool, transfer it to an airtight container. Store it in the fridge for up to five days. Make sure to label the container with the date. This helps you track its freshness. You can freeze the stew if you want to save it for later. Use freezer-safe containers or bags. Leave some space at the top for expansion. This stew can last in the freezer for about three months. When you want to enjoy it, thaw it in the fridge overnight. This keeps it safe and tasty. You can reheat the stew in two ways: microwave or stovetop. For the microwave, place it in a bowl and cover it. Heat on high for about two minutes, stirring halfway. For stovetop, pour it into a pot and heat on medium. Stir often until it’s hot. Both methods work well, so choose what you prefer! Yes, you can make this stew on the stovetop. Start by heating olive oil in a large pot over medium heat. Sauté the onions for about five minutes until they look clear. Then add garlic, carrots, and bell pepper. Cook this mix for three to four minutes until soft. Next, add all the other ingredients, including chickpeas, diced tomatoes, broth, and spices. Bring this to a boil, then lower the heat. Let it simmer for about 30 to 40 minutes. Stir often and check the flavor. This stew pairs well with several sides. Here are some tasty options: - Cooked couscous or quinoa for a hearty base - Warm pita bread for dipping - A fresh salad with greens and lemon dressing - Plain yogurt to add creaminess and balance the spices - Pickled vegetables for a tangy contrast Leftovers of this stew can last for about three to four days in the fridge. Keep the stew in an airtight container. Make sure it cools down before putting it in the fridge. If you want to store it longer, you can freeze it. In the freezer, it can last for up to three months. Just thaw it in the fridge overnight before reheating. Always check for bad smells or changes in color before eating leftovers. In this article, we explored creating Slow Cooker Moroccan Chickpea Stew. We covered all the main ingredients, cooking steps, and helpful tips. You can easily adjust flavors, try new ingredients, and store leftovers well. Remember, cooking should be fun and flexible. Enjoy making this stew with your favorite twists. It's a great way to nourish yourself with tasty, wholesome food. Start creating your rich, flavorful meal today!

Slow Cooker Moroccan Chickpea Stew

Discover the vibrant flavors of Slow Cooker Moroccan Chickpea Stew that's perfect for a cozy dinner! Packed with wholesome ingredients like chickpeas, veggies, and aromatic spices, this hearty stew is not only delicious but also easy to make. Just throw everything in your slow cooker and let it do the work! Click to explore the full recipe and bring a taste of Morocco to your kitchen today. You won’t want to miss this delightful culinary adventure!
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Ingredients
  

2 cans (15 oz each) chickpeas, drained and rinsed

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, sliced

1 red bell pepper, diced

1 zucchini, chopped

1 can (14 oz) diced tomatoes

1 cup vegetable broth

1/4 cup raisins or dried apricots, chopped

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon paprika

1/2 teaspoon cayenne pepper (optional, for spice)

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro or parsley for garnish

Cooked couscous or quinoa for serving

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.

    Stir in the minced garlic, sliced carrots, and diced bell pepper; cook for another 3-4 minutes until softened.

      Transfer the mixture to the slow cooker. Add the chickpeas, chopped zucchini, diced tomatoes (with juices), vegetable broth, raisins or dried apricots, and the spices (cumin, coriander, cinnamon, paprika, cayenne, salt, and pepper).

        Stir everything together until well combined. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

          Once cooked, taste and adjust seasoning if necessary. If the stew is too thick, you can stir in additional vegetable broth to reach your desired consistency.

            Serve the stew hot over a bed of couscous or quinoa, garnished with fresh cilantro or parsley.

              Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 4-6