Description

There’s something magical about a warm, spiced stew simmering away in a slow cooker, especially when the flavors come from a place as rich and vibrant as Morocco. This Slow Cooker Moroccan Chickpea Stew is a dish I turn to when I need something hearty, healthy, and completely soul-satisfying.

Ingredients

Scale

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 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
2 cups vegetable broth
Fresh cilantro, for garnish
Cooked couscous or bread, for serving

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Instructions

Step 1: Prep Your Ingredients
Start by chopping your onions, carrots, bell pepper, and garlic. Rinse and drain your chickpeas and open your can of diced tomatoes. Have your spices measured and ready to go for a smooth assembly.

Step 2: Add Everything to the Slow Cooker
Add the chickpeas, tomatoes (with their juice), chopped vegetables, garlic, cumin, coriander, cinnamon, cayenne (if using), salt, and pepper into the slow cooker. Pour the vegetable broth over everything and stir well to combine the spices and ingredients evenly.

Step 3: Let It Simmer
Cover the slow cooker with a lid and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. You’ll know it’s ready when the carrots are fork-tender and the broth is richly colored and aromatic.

Step 4: Serve and Garnish
Before serving, give everything a gentle stir and taste for seasoning. Add more salt, pepper, or cayenne if desired. Spoon into bowls and garnish with plenty of fresh chopped cilantro. Serve with fluffy couscous, warm naan, or crusty bread to soak up the flavorful broth.