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
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Chickpeas (2 cans, 15 oz each, drained and rinsed): Hearty, protein-packed base.
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Substitution: Cooked dried chickpeas (3 cups), white beans, or lentils.
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Diced Tomatoes (1 can, 14 oz, undrained): Creates a tangy, juicy base.
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Substitution: Fresh diced tomatoes (1.5 cups) or crushed tomatoes for a smoother texture.
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Onion (1 medium, chopped): Adds sweet, savory depth.
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Substitution: Shallots, leeks, or 1 tsp onion powder.
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Carrots (2, sliced): Brings natural sweetness and crunch.
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Substitution: Sweet potatoes, parsnips, or zucchini.
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Bell Pepper (1, chopped): Adds color and mild sweetness (any color works).
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Substitution: Roasted red peppers, poblano peppers, or extra carrots.
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Garlic (4 cloves, minced): Infuses the stew with warm, aromatic flavor.
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Substitution: 1 tsp garlic powder if fresh isn’t available.
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Ground Cumin (1 tbsp): Provides earthy, warm flavor.
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Substitution: Ground caraway or chili powder for a different vibe.
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Ground Coriander (1 tbsp): Adds citrusy, floral notes.
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Substitution: Ground fennel or parsley.
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Cinnamon (1 tsp): Brings subtle warmth and sweetness.
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Substitution: Nutmeg or allspice (use ½ tsp).
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Cayenne Pepper (½ tsp, optional): Adds a gentle kick for spice lovers.
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Substitution: Paprika for mild flavor or red pepper flakes for adjustable heat.
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Salt and Pepper (to taste): Enhances all the flavors.
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Substitution: Sea salt or low-sodium options for dietary needs.
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Vegetable Broth (2 cups): Adds depth and helps meld the ingredients.
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Substitution: Chicken broth (not vegan) or water with a bouillon cube.
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Fresh Cilantro (for garnish): Adds a fresh, herbaceous finish.
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Substitution: Parsley, mint, or no garnish.
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Cooked Couscous or Bread (for serving): Soaks up the flavorful broth.
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Substitution: Rice, quinoa, or flatbread like naan.
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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
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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.
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Pour in 2 cups vegetable broth and stir gently to combine, ensuring the vegetables and chickpeas are evenly coated with spices and liquid.
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Tip: Rinse chickpeas thoroughly to remove excess sodium, and chop vegetables into uniform sizes for even cooking.
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Step 2: Cook
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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.
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Check at the lower end of the time range to maintain vegetable texture; stir gently if needed to ensure even cooking.
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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.
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Step 3: Serve
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Stir the stew to blend the flavors and check the consistency. Taste and adjust seasoning with extra salt, pepper, or cayenne if needed.
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Serve hot, garnished with chopped fresh cilantro for a vibrant, fresh finish.
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Pair with cooked couscous or crusty bread to soak up the flavorful broth, or serve over rice or quinoa for a heartier meal.
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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.
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