Description

Craving a warm, aromatic dish that transports you to the vibrant markets of Morocco? Slow Cooker Moroccan Chickpea Stew is your answer! This hearty, vegetarian stew combines tender chickpeas, colorful vegetables, and a fragrant blend of spices like cumin, coriander, and cinnamon, all simmered to perfection in a slow cooker

Ingredients

Chickpeas (2 cans, 15 oz each, drained and rinsed):
- Why it’s important: Provides protein-packed, hearty texture and absorbs the spices beautifully.
- Substitutions: White beans, lentils, or dried chickpeas (soaked and pre-cooked).
Diced Tomatoes (1 can, 14 oz, undrained):
- Why it’s important: Forms the tangy, juicy base of the stew.
- Substitutions: Fresh diced tomatoes (2 cups), crushed tomatoes, or fire-roasted tomatoes for extra depth.
Onion (1 medium, chopped):
- Why it’s important: Adds sweet, savory depth to the base.
- Substitutions: Shallots, leeks, or 1 tsp onion powder.
Carrots (2, sliced):
- Why it’s important: Brings sweet crunch and vibrant color.
- Substitutions: Parsnips, sweet potatoes, or butternut squash.
Bell Pepper (1, chopped, any color):
- Why it’s important: Adds sweet, colorful texture.
- Substitutions: Roasted red peppers, zucchini, or omit for a simpler stew.
Garlic (4 cloves, minced):
- Why it’s important: Infuses the stew with warm, aromatic flavor.
- Substitutions: 1 tsp garlic powder or 2 tsp garlic paste.
Ground Cumin (1 tbsp):
- Why it’s important: Provides earthy, warm flavor essential to Moroccan cuisine.
- Substitutions: Ground caraway or extra coriander.
Ground Coriander (1 tbsp):
- Why it’s important: Adds citrusy, floral notes to complement the cumin.
- Substitutions: Ground fennel or extra cumin.
Cinnamon (1 tsp):
- Why it’s important: Brings subtle sweetness and warmth for authentic Moroccan flavor.
- Substitutions: Allspice, nutmeg, or omit for a less sweet profile.
Cayenne Pepper (½ tsp, optional):
- Why it’s important: Adds a spicy kick to balance the flavors.
- Substitutions: Paprika, chili powder, or omit for no heat.
Salt and Pepper (to taste):
- Why it’s important: Enhances the flavors of the vegetables and spices.
Vegetable Broth (2 cups):
- Why it’s important: Cooks the vegetables and creates a flavorful base.
- Substitutions: Chicken broth (non-vegan), or water with a bouillon cube.
Fresh Cilantro (for garnish):
- Why it’s important: Adds a fresh, herbaceous finish and pop of color.
- Substitutions: Parsley, mint, or omit.
Cooked Couscous or Bread (for serving):
- Why it’s important: Soaks up the flavorful broth and completes the meal.
- Substitutions: Quinoa, rice, or gluten-free bread for dietary needs.

Tip: Use fresh, firm vegetables for the best texture, and rinse chickpeas thoroughly to remove excess sodium.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Combine Ingredients in the Slow Cooker

In the slow cooker, add 2 cans (15 oz each) drained and rinsed chickpeas, 1 can (14 oz) undrained diced tomatoes, 1 chopped medium onion, 2 sliced carrots, 1 chopped bell pepper, 4 minced garlic cloves, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp cinnamon, ½ tsp cayenne pepper (if using), and a pinch of salt and pepper.
Pour in 2 cups vegetable broth and stir well to combine, ensuring the vegetables and chickpeas are evenly coated with spices.
Tip: Lightly grease the slow cooker with cooking spray to prevent sticking.

Step 2: Cook

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the vegetables are tender and the flavors have melded.
Check doneness at the lower end of the time to avoid overcooking, as slow cookers vary.
Tip: Stir halfway through if possible to ensure even cooking, but it’s not essential.

Step 3: Serve

Stir the stew to blend the flavors. Taste and adjust salt, pepper, or cayenne as needed.
Spoon the stew into bowls, ensuring each serving gets a mix of chickpeas, vegetables, and broth.
Garnish with fresh cilantro leaves or chopped cilantro.
Serve hot alongside cooked couscous or with crusty bread for dipping.
Tip: If the stew is too thin, remove the lid and cook on high for 15–20 minutes to reduce the liquid, or mash a few chickpeas to thicken.