Introduction
Craving a warm, aromatic dish that transports you to the bustling souks of Morocco? Look no further than Slow Cooker Moroccan Chickpea Stew! This hearty, vegan-friendly stew combines tender chickpeas, vibrant vegetables, and a fragrant blend of spices like cumin, coriander, and cinnamon, all simmered to perfection in a slow cooker. It’s a wholesome, budget-friendly meal that’s bursting with exotic flavors. Ready to fill your kitchen with the irresistible aroma of Moroccan spices? Let’s dive into this easy, delicious recipe that’s perfect for any occasion!
Overview: Why Slow Cooker Moroccan Chickpea Stew is a Must-Try
Slow Cooker Moroccan Chickpea Stew is a flavorful, nutrient-packed dish that blends protein-rich chickpeas with a savory tomato-based broth, sweetened by carrots and warmed by a medley of spices. The slow cooker simplifies the cooking process, allowing the ingredients to meld into a cohesive, comforting stew with minimal effort. It’s a versatile meal that’s perfect as a main dish or side, served with couscous, bread, or even on its own.
- Time Requirement: 15 minutes prep, 6-7 hours on low or 3-4 hours on high, plus 5 minutes for serving.
- Difficulty Level: Super easy! It’s a “combine and cook” recipe, ideal for beginners or busy cooks.
- Why It’s Special: This dish is vegan, gluten-free (with appropriate sides), and high in fiber and protein. The slow cooker ensures tender vegetables and bold flavors, and the Moroccan spices make it a unique, crowd-pleasing option.
This recipe is ideal for weeknight dinners, meal prep, or cozy gatherings. It’s a dish that celebrates bold flavors and wholesome ingredients!
Essential Ingredients
The magic of Slow Cooker Moroccan Chickpea Stew comes from its vibrant, aromatic ingredients. Each one adds flavor, texture, or nutrition to create a balanced, Moroccan-inspired dish. Here’s what you’ll need:
- Chickpeas (2 cans, 15 oz each, drained and rinsed): Hearty, protein-packed base.
- Substitution: Cooked dried chickpeas (3 cups), white beans, or lentils.
- Diced Tomatoes (1 can, 14 oz, undrained): Creates a tangy, juicy base.
- Substitution: Fresh diced tomatoes (1.5 cups) or crushed tomatoes for a smoother texture.
- Onion (1 medium, chopped): Adds sweet, savory depth.
- Substitution: Shallots, leeks, or 1 tsp onion powder.
- Carrots (2, sliced): Brings natural sweetness and crunch.
- Substitution: Sweet potatoes, parsnips, or zucchini.
- Bell Pepper (1, chopped): Adds color and mild sweetness (any color works).
- Substitution: Roasted red peppers, poblano peppers, or extra carrots.
- Garlic (4 cloves, minced): Infuses the stew with warm, aromatic flavor.
- Substitution: 1 tsp garlic powder if fresh isn’t available.
- Ground Cumin (1 tbsp): Provides earthy, warm flavor.
- Substitution: Ground caraway or chili powder for a different vibe.
- Ground Coriander (1 tbsp): Adds citrusy, floral notes.
- Substitution: Ground fennel or parsley.
- Cinnamon (1 tsp): Brings subtle warmth and sweetness.
- Substitution: Nutmeg or allspice (use ½ tsp).
- Cayenne Pepper (½ tsp, optional): Adds a gentle kick for spice lovers.
- Substitution: Paprika for mild flavor or red pepper flakes for adjustable heat.
- Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
- Vegetable Broth (2 cups): Adds depth and helps meld the ingredients.
- Substitution: Chicken broth (not vegan) or water with a bouillon cube.
- Fresh Cilantro (for garnish): Adds a fresh, herbaceous finish.
- Substitution: Parsley, mint, or no garnish.
- Cooked Couscous or Bread (for serving): Soaks up the flavorful broth.
- Substitution: Rice, quinoa, or flatbread like naan.
Why They’re Important: Chickpeas provide protein and heartiness, vegetables and tomatoes create a vibrant base, and the spice blend delivers authentic Moroccan flavor. Cilantro and couscous or bread elevate the dish with freshness and comfort.
Step-by-Step Instructions
Making Slow Cooker Moroccan Chickpea Stew is incredibly simple—just combine the ingredients and let the slow cooker work its magic. Here’s how to do it:
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), a pinch of salt, and a pinch of pepper.
- Pour in 2 cups vegetable broth and stir gently to combine, ensuring the vegetables and chickpeas are evenly coated with spices and liquid.
- Tip: Rinse chickpeas thoroughly to remove excess sodium, and chop vegetables into uniform sizes for even cooking.
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 at the lower end of the time range to maintain vegetable texture; stir gently if needed to ensure even cooking.
- Tip: If the stew looks too watery, cook uncovered on high for the last 15-30 minutes to reduce the liquid. If too thick, add ¼ cup more broth.
Step 3: Serve
- Stir the stew to blend the flavors and check the consistency. Taste and adjust seasoning with extra salt, pepper, or cayenne if needed.
- Serve hot, garnished with chopped fresh cilantro for a vibrant, fresh finish.
- Pair with cooked couscous or crusty bread to soak up the flavorful broth, or serve over rice or quinoa for a heartier meal.
- Tip: For a thicker stew, mash a few chickpeas against the side of the slow cooker or blend a portion and stir it back in.
Assembly: Serving Your Slow Cooker Moroccan Chickpea Stew
Now it’s time to plate this aromatic, colorful dish and make it look as good as it tastes! Here’s how to assemble Slow Cooker Moroccan Chickpea Stew:
- Serve the Stew: Spoon a generous portion of the stew into shallow bowls, ensuring a mix of chickpeas, vegetables, and spiced broth in each serving.
- Choose a Base or Side: Serve over cooked couscous or beside crusty bread to soak up the broth. Alternatively, pair with rice, quinoa, or flatbread like naan for a complete meal.
- Garnish: Sprinkle with chopped fresh cilantro for a pop of color and freshness. A drizzle of olive oil or a pinch of extra cumin adds a polished touch.
- Presentation Tip: Use colorful or white bowls to highlight the vibrant vegetables and red broth. A cilantro sprig or a lemon wedge makes it Instagram-worthy.
- Optional Add-Ins: Offer harissa, yogurt (not vegan), or toasted almonds on the side for extra flavor and texture.
Pro Tip: Serve family-style by placing the stew in a large serving bowl with a ladle, alongside a bowl of couscous or a basket of bread, letting everyone help themselves—it’s a warm, communal way to enjoy this dish!
Storage and Make-Ahead Tips
Slow Cooker Moroccan Chickpea Stew is perfect for leftovers or meal prep, as the flavors deepen over time. Here’s how to keep it fresh:
- Storing Leftovers:
- Let the stew cool, then store in an airtight container in the fridge for up to 5 days.
- Reheat in the microwave (1-2 minutes, stirring with a splash of broth or water) or on the stovetop over low heat to restore consistency.
- Make-Ahead Tips:
- Vegetables and Spices: Chop onion, carrots, bell pepper, and garlic, and mix with spices up to 2 days ahead; store in the fridge. Combine with chickpeas and tomatoes when ready to cook.
- Assembly: Layer all ingredients in the slow cooker insert up to 24 hours ahead, cover, and refrigerate. Start cooking when ready.
- Freezing: Freeze cooked stew in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight and reheat gently, adding a splash of broth if needed.
- Sides: Prep couscous or bread fresh for the best texture, or store cooked couscous in the fridge for up to 3 days. Garnish with fresh cilantro just before serving.
Tip: Use leftovers as a filling for wraps with hummus, a topping for grain bowls, or blended into a creamy soup with extra broth for a new twist.
Recipe Variations
Slow Cooker Moroccan Chickpea Stew is super versatile—here are some fun ways to mix it up:
- Spicy Version: Increase cayenne to 1 tsp or add a diced fresh chili or 1 tsp harissa for extra heat.
- Protein Boost: Add diced chicken or lamb at the start (not vegan), or stir in cooked lentils for a vegan protein option.
- Sweet Twist: Include ¼ cup raisins or chopped dried apricots with the vegetables for a traditional Moroccan sweet-savory balance.
- Veggie Boost: Add diced zucchini, eggplant, or cauliflower with the other vegetables for extra variety and texture.
- Grain-Free: Serve over cauliflower rice or skip the grain for a low-carb, stew-only dish.
- Creamy Version: Stir in ½ cup coconut milk or Greek yogurt (not vegan) in the last 10 minutes for a richer, creamier stew.
Get creative and make it your own—this recipe loves a little experimentation!
Conclusion
You’re now ready to make Slow Cooker Moroccan Chickpea Stew that’ll bring the exotic flavors of Morocco to your table! This dish is all about hearty chickpeas, vibrant vegetables, and bold spices, made effortless by the slow cooker. Whether you’re serving it for a weeknight dinner, a vegan-friendly gathering, or meal-prepping for the week, it’s sure to impress. So grab your slow cooker, toss in those ingredients, and let the kitchen fill with the irresistible aroma of cumin and cinnamon. Play with garnishes, try new sides, and enjoy every warm, flavorful bite. Happy cooking!
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Slow Cooker Moroccan Chickpea Stew
Description
Craving a warm, aromatic dish that transports you to the bustling souks of Morocco? Look no further than Slow Cooker Moroccan Chickpea Stew! This hearty, vegan-friendly stew combines tender chickpeas, vibrant vegetables, and a fragrant blend of spices like cumin, coriander, and cinnamon, all simmered to perfection in a slow cooker. It’s a wholesome, budget-friendly meal that’s bursting with exotic flavors
Ingredients
-
Chickpeas (2 cans, 15 oz each, drained and rinsed): Hearty, protein-packed base.
-
Substitution: Cooked dried chickpeas (3 cups), white beans, or lentils.
-
-
Diced Tomatoes (1 can, 14 oz, undrained): Creates a tangy, juicy base.
-
Substitution: Fresh diced tomatoes (1.5 cups) or crushed tomatoes for a smoother texture.
-
-
Onion (1 medium, chopped): Adds sweet, savory depth.
-
Substitution: Shallots, leeks, or 1 tsp onion powder.
-
-
Carrots (2, sliced): Brings natural sweetness and crunch.
-
Substitution: Sweet potatoes, parsnips, or zucchini.
-
-
Bell Pepper (1, chopped): Adds color and mild sweetness (any color works).
-
Substitution: Roasted red peppers, poblano peppers, or extra carrots.
-
-
Garlic (4 cloves, minced): Infuses the stew with warm, aromatic flavor.
-
Substitution: 1 tsp garlic powder if fresh isn’t available.
-
-
Ground Cumin (1 tbsp): Provides earthy, warm flavor.
-
Substitution: Ground caraway or chili powder for a different vibe.
-
-
Ground Coriander (1 tbsp): Adds citrusy, floral notes.
-
Substitution: Ground fennel or parsley.
-
-
Cinnamon (1 tsp): Brings subtle warmth and sweetness.
-
Substitution: Nutmeg or allspice (use ½ tsp).
-
-
Cayenne Pepper (½ tsp, optional): Adds a gentle kick for spice lovers.
-
Substitution: Paprika for mild flavor or red pepper flakes for adjustable heat.
-
-
Salt and Pepper (to taste): Enhances all the flavors.
-
Substitution: Sea salt or low-sodium options for dietary needs.
-
-
Vegetable Broth (2 cups): Adds depth and helps meld the ingredients.
-
Substitution: Chicken broth (not vegan) or water with a bouillon cube.
-
-
Fresh Cilantro (for garnish): Adds a fresh, herbaceous finish.
-
Substitution: Parsley, mint, or no garnish.
-
-
Cooked Couscous or Bread (for serving): Soaks up the flavorful broth.
-
Substitution: Rice, quinoa, or flatbread like naan.
-
Why They’re Important: Chickpeas provide protein and heartiness, vegetables and tomatoes create a vibrant base, and the spice blend delivers authentic Moroccan flavor. Cilantro and couscous or bread elevate the dish with freshness and comfort.
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), a pinch of salt, and a pinch of pepper.
-
Pour in 2 cups vegetable broth and stir gently to combine, ensuring the vegetables and chickpeas are evenly coated with spices and liquid.
-
Tip: Rinse chickpeas thoroughly to remove excess sodium, and chop vegetables into uniform sizes for even cooking.
-
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 at the lower end of the time range to maintain vegetable texture; stir gently if needed to ensure even cooking.
-
Tip: If the stew looks too watery, cook uncovered on high for the last 15-30 minutes to reduce the liquid. If too thick, add ¼ cup more broth.
-
Step 3: Serve
-
Stir the stew to blend the flavors and check the consistency. Taste and adjust seasoning with extra salt, pepper, or cayenne if needed.
-
Serve hot, garnished with chopped fresh cilantro for a vibrant, fresh finish.
-
Pair with cooked couscous or crusty bread to soak up the flavorful broth, or serve over rice or quinoa for a heartier meal.
-
Tip: For a thicker stew, mash a few chickpeas against the side of the slow cooker or blend a portion and stir it back in.
-
FAQs
Q: Can I use dried chickpeas instead of canned?
A: Yes! Soak 1.5 cups dried chickpeas overnight, cook until tender (about 1-2 hours on the stovetop), then use in place of canned. Add ½ cup extra broth if needed.
Q: Is this recipe spicy?
A: It’s mildly spicy with optional cayenne. Omit cayenne for no heat, or increase to 1 tsp or add harissa for more spice.
Q: Can I cook this on the stovetop?
A: Yes! Sauté onion, garlic, carrots, and bell pepper in a large pot with olive oil, add spices, chickpeas, tomatoes, and broth, then simmer on low for 45-60 minutes until tender.
Q: Can I skip the cinnamon?
A: Yes! Cinnamon adds a warm, sweet note, but you can omit it or replace with ½ tsp nutmeg or allspice for a different flavor.
Q: Can I freeze leftovers?
A: Yes! Freeze for up to 3 months in an airtight container. Thaw in the fridge and reheat gently, adding a splash of broth to restore consistency.
Q: What’s the best way to serve this for a crowd?
A: Serve the stew warm in a large bowl with a ladle, alongside couscous, rice, or bread, and garnishes like cilantro and harissa. Let guests serve themselves for a festive, communal meal.