Description
Some meals just warm you from the inside out, and this Slow Cooker Moroccan Chickpea Stew is exactly that kind of dish. It’s rich in flavor, full of comforting spices, and made with pantry staples I almost always have on hand
Ingredients
2 cans (15 oz each) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes, undrained
1 medium onion, chopped
2 carrots, sliced
1 bell pepper, chopped
4 cloves garlic, minced
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp cinnamon
½ tsp cayenne pepper (optional)
Salt and pepper, to taste
2 cups vegetable broth
Fresh cilantro, for garnish
Cooked couscous or bread, for serving
Instructions
Step 1: Add Base Ingredients
Start by adding the chickpeas, diced tomatoes (with juice), chopped onion, carrots, and bell pepper to the slow cooker.
Then toss in the minced garlic.
Step 2: Add Seasonings and Broth
Sprinkle the cumin, coriander, cinnamon, and cayenne over the vegetables.
Season with salt and pepper to taste.
Pour in the vegetable broth and stir everything together gently to combine.
Step 3: Set and Cook
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the vegetables are tender and the broth is richly flavored.
Try not to lift the lid too often—let the flavors develop undisturbed.
Step 4: Finish and Garnish
Once the stew is done, give it a good stir and taste for seasoning. Adjust with more salt, pepper, or a dash of lemon juice if needed.
Serve hot in bowls, garnished with fresh chopped cilantro.
Enjoy with a scoop of couscous or a warm piece of flatbread.
