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.
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.
