Go Back
For this stew, you need key ingredients that make it rich and tasty. Here’s what you need: - 2 cups canned chickpeas, drained and rinsed - 1 large onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 1 red bell pepper, diced - 1 zucchini, diced - 1 can (14 oz) diced tomatoes - 2 cups vegetable broth - 2 tsp ground cumin - 2 tsp ground coriander - 1 tsp smoked paprika - 1/2 tsp ground cinnamon - 1/2 tsp cayenne pepper (optional) - 1/4 cup dried apricots, chopped - 1/4 cup raisins - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro or parsley for garnish These ingredients create a base full of flavor and texture. The chickpeas add protein, while the veggies bring color and nutrients. To make the stew more special, you can add some extra ingredients. Here are a few ideas: - A squeeze of lemon juice for brightness - A pinch of turmeric for earthiness - A dash of soy sauce for umami These additions can really boost your stew's taste. Experiment and find what you enjoy most! If you don't have some ingredients, don't worry! Here are some easy swaps: - Use sweet potatoes instead of carrots for a different flavor. - Swap the zucchini with eggplant or squash. - Replace canned tomatoes with fresh ones if you prefer. - Use any beans if you’re out of chickpeas. These substitutions keep your stew fun and flexible. Cooking should fit your taste and what you have at home! Start by gathering your ingredients. You will need: - 2 cups canned chickpeas, drained and rinsed - 1 large onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 1 red bell pepper, diced - 1 zucchini, diced - 1 can (14 oz) diced tomatoes - 2 cups vegetable broth - 2 tsp ground cumin - 2 tsp ground coriander - 1 tsp smoked paprika - 1/2 tsp ground cinnamon - 1/2 tsp cayenne pepper (optional) - 1/4 cup dried apricots, chopped - 1/4 cup raisins - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro or parsley for garnish Next, heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the diced onion and sauté for about 5 minutes. You want the onion to become soft and slightly golden. Then, stir in the minced garlic and cook for one more minute. This step adds great flavor. Now, transfer the onion and garlic mix into the slow cooker. Add the chickpeas, carrots, red bell pepper, zucchini, and diced tomatoes. Pour in 2 cups of vegetable broth. Next, sprinkle in the ground cumin, coriander, smoked paprika, cinnamon, and cayenne pepper if you like some heat. Toss in the chopped apricots and raisins for sweetness. Stir everything well to mix the flavors. Season with salt and pepper to taste. Cover the slow cooker with the lid. Cook on low heat for 6-8 hours or on high heat for 3-4 hours. Your stew is ready when the veggies are tender and the flavors blend well. Before serving, take a moment to taste the stew. Adjust the seasoning if needed. This is key to achieving the right flavor balance. Ladle the stew into vibrant bowls. For a beautiful finish, garnish with fresh cilantro or parsley. Serve it warm alongside pita or couscous for a lovely meal. Enjoy the rich flavors and textures of your Moroccan chickpea stew! To make your stew pop, use fresh spices. Ground spices lose flavor over time. Try to grind whole spices for the best taste. Adding fresh herbs at the end gives a nice lift. I love adding cilantro or parsley for a burst of flavor. Serve the stew in bright bowls. Garnish with fresh herbs for a lovely look. Pair it with warm pita or fluffy couscous. You can also add a side salad for crunch. A dollop of yogurt on top adds creaminess and tang. If you like spice, add more cayenne pepper. Start with a little and taste before adding more. If you prefer mild, skip the cayenne. You can balance heat with a squeeze of lemon juice. This adds freshness and cuts through any heat. {{image_2}} This stew is great for both vegetarians and vegans. The main ingredient is chickpeas, a great source of protein. To keep it vegan, use vegetable broth. If you want a vegetarian twist, add cheese or yogurt on top when serving. Both options taste amazing and are very filling. For meat lovers, adding chicken or sausage can enhance the stew. Use diced chicken breast or thighs for a tender bite. Cook it in the slow cooker with the other ingredients. If you enjoy sausage, choose a spicy or mild type to match your taste. Both choices add depth and flavor to the dish. Feel free to mix in other veggies. Sweet potatoes or potatoes add a nice creaminess. Spinach or kale can boost the nutritional value. Peas or corn add a pop of color and sweetness. Each veggie brings its own flavor, making your stew unique. Experiment with what you have on hand for fun new tastes. To keep your Moroccan chickpea stew fresh, let it cool. Once cool, transfer it to an airtight container. Make sure to seal it tightly. Store the container in the fridge. It can last for about three to five days. If you want to enjoy it later, freezing is a great option. When you are ready to eat the stew again, take it out of the fridge. Pour it into a pot and heat it on the stove. Stir it often to make sure it heats evenly. You can also reheat it in the microwave. Use a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between. This keeps the stew from drying out. If you want to freeze the stew, use a freezer-safe container. Pour the cooled stew in, leaving some space at the top. This space helps when it expands while freezing. Label the container with the date. It can last up to three months in the freezer. When you’re ready to eat it, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Enjoy a warm, comforting meal whenever you want! Yes, you can use dried chickpeas. They will need soaking first. Soak them overnight in water. After soaking, cook them until soft before adding to the stew. This step adds a richer taste and texture. This stew lasts about 5 days in the fridge. Store it in an airtight container. Make sure it cools completely before sealing. This helps keep the flavors fresh and vibrant. You can serve it with warm pita bread or fluffy couscous. A side of rice also pairs well. Fresh herbs like cilantro or parsley add a pop of color and flavor. Try a simple salad for extra crunch. This blog post covered the key ingredients, steps, and tips for making Slow Cooker Moroccan Chickpea Stew. You learned about essential ingredients, how to enhance flavor, and variations to suit your taste. Remember, cooking is fun and flexible. Don’t hesitate to try new ingredients or adjust the heat. Enjoy your stew fresh or save it for later, knowing it will still taste great. Cooking should bring joy, so dive in and create something delicious!

Slow Cooker Moroccan Chickpea Stew

Savor the flavors of the Mediterranean with this delicious Slow Cooker Moroccan Chickpea Stew! Packed with protein-rich chickpeas, vibrant veggies, and aromatic spices, this hearty dish is perfect for any meal. It's easy to prepare — just toss the ingredients in your slow cooker and let them meld into a delightful stew. Ready to elevate your dinner game? Click through for the full recipe and tips for serving this delightful meal!
Print Recipe Pin Recipe

Ingredients
  

2 cups canned chickpeas, drained and rinsed

1 large onion, diced

2 cloves garlic, minced

2 medium carrots, diced

1 red bell pepper, diced

1 zucchini, diced

1 can (14 oz) diced tomatoes

2 cups vegetable broth

2 tsp ground cumin

2 tsp ground coriander

1 tsp smoked paprika

1/2 tsp ground cinnamon

1/2 tsp cayenne pepper (optional, for heat)

1/4 cup dried apricots, chopped

1/4 cup raisins

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Instructions
 

In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.

    Add the minced garlic and sauté for another minute until fragrant.

      Transfer the onion and garlic mixture to the slow cooker.

        Add the chickpeas, carrots, red bell pepper, zucchini, diced tomatoes, and vegetable broth to the slow cooker.

          Sprinkle in the cumin, coriander, smoked paprika, cinnamon, cayenne (if using), along with chopped apricots and raisins. Stir everything to combine well.

            Season with salt and pepper to taste.

              Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and flavors have melded.

                Before serving, taste and adjust seasoning if necessary.

                  Garnish with fresh cilantro or parsley before serving.

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

                      - Presentation Tips: Ladle the stew into vibrant bowls, garnishing with chopped herbs and serving alongside warm pita or couscous for an authentic touch.