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.

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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.