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Savory Slow Cooker Moroccan Chickpea Stew Recipe

by on September 9, 2025
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Are you ready to create a warm, hearty dish that bursts with flavor? My Savory Slow Cooker Moroccan Chickpea Stew is just what you need! Packed with vibrant spices and rich ingredients, it’s perfect for any night of the week. Plus, it’s simple to make and requires only a few minutes of prep. Dive into this easy recipe, and let me show you how to impress your taste buds!

- 2 cans (15 oz each) chickpeas, rinsed and drained - 1 large onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 medium zucchini, diced - 1 red bell pepper, chopped - 1 can (14 oz) diced tomatoes with juices - 4 cups vegetable broth - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon ground cinnamon - 1 teaspoon turmeric - ½ teaspoon cayenne pepper (adjust for spice preference) - 1 cup dried apricots, chopped - Salt and pepper to taste - 2 tablespoons olive oil These ingredients create a rich and hearty stew. The chickpeas provide protein and fiber. The tomatoes add moisture and flavor. The spices bring warmth and depth to every bite. - Sweet potatoes, diced - Spinach or kale, chopped - Fresh ginger, grated - Coconut milk for creaminess Adding these optional ingredients can change the stew. Sweet potatoes bring sweetness. Spinach adds a vibrant color and nutrition. Ginger gives a fresh kick, while coconut milk adds a creamy texture. - Fresh cilantro, for garnish - Lemon wedges, for serving - Crusty bread or couscous, for pairing Garnishing with cilantro adds a pop of color and fresh taste. Lemon wedges brighten the flavors. Serving with crusty bread or couscous makes the meal filling. These choices elevate the meal experience. Start by heating the olive oil in a skillet over medium heat. Once hot, add the diced onion. Cook the onion for about 5 minutes. You want it to be soft and clear. Next, add the minced garlic. Cook the garlic for just 1-2 minutes. You will smell its strong, rich aroma. This step builds a great base for your stew. After sautéing, move the onion and garlic into your slow cooker. Now it's time to add the rest of the ingredients. Place the rinsed chickpeas in the slow cooker. Then, add the diced carrots, zucchini, and red bell pepper. Pour in the canned diced tomatoes with their juices. Next, add the vegetable broth. This adds moisture and flavor. Then, sprinkle in the spices: ground cumin, coriander, cinnamon, turmeric, and cayenne pepper. Be sure to season with salt and pepper. Stir everything together well. This mix of flavors is what makes this stew so special. Cover your slow cooker with its lid. Cook the stew on low for about 6 to 8 hours. If you're in a hurry, you can set it on high for 4 hours. You will know it’s done when the vegetables are tender. About 30 minutes before serving, add the chopped dried apricots. This gives a sweet touch to the stew. After cooking, taste and adjust the seasoning if needed. Enjoy the rich flavors you created! When making your Moroccan chickpea stew, there are some common mistakes to watch for. First, don't skip rinsing the canned chickpeas. This helps remove extra salt. Second, be careful not to overcook the vegetables. They should be tender, not mushy. Lastly, always taste your stew before serving. You might want to add more salt or spices. To boost the flavor, consider adding fresh herbs like parsley or mint. You can also use vegetable broth instead of water for a richer taste. If you want more heat, increase the cayenne pepper. For a hint of sweetness, add more dried apricots or even a splash of honey. Remember, you can always adjust the spices to fit your taste. Garnishing adds beauty and flavor to your stew. Use fresh cilantro to brighten up the dish. A squeeze of lemon juice over the stew brings out the flavors. Serve your stew in deep bowls with warm crusty bread or fluffy couscous on the side. This makes for a filling and appealing meal. Enjoy! {{image_2}} You can change the protein in this dish. Try adding chicken, beef, or lamb. They will add richness. If you want a vegetarian option, you can add tofu. Just cut it into small cubes. Cook the protein before adding it to the slow cooker. This helps to build the flavor. Feel free to swap out vegetables. You can use sweet potatoes or butternut squash. These add a nice sweetness to the stew. Other great choices are spinach or kale for greens. Just add them in the last hour of cooking. This keeps them bright and fresh. Spice level is key for flavor. The cayenne pepper adds heat, but you can adjust it. If you want less spice, use half a teaspoon. For more heat, add more cayenne or try red pepper flakes. Taste the stew as it cooks, and adjust to your liking. After cooking your stew, let it cool at room temperature for about an hour. This cooling step helps prevent warm food from raising the temperature in your fridge. Once cooled, transfer the stew into airtight containers. Refrigerate within two hours to keep it fresh. Properly stored, your stew lasts up to five days in the fridge. To freeze your Moroccan chickpea stew, use freezer-safe containers. Leave space at the top for expansion as it freezes. You can also use freezer bags, removing as much air as possible. Your stew can stay frozen for up to three months. When ready to enjoy, thaw it in the fridge overnight before reheating. For reheating, the stovetop is best. Pour the stew into a pot and heat it over medium heat, stirring often. You can also use the microwave. Place the stew in a microwave-safe bowl, cover it, and heat in short intervals, stirring in between. Make sure it reaches an internal temperature of 165°F for safety. Enjoy the warm flavors just like the first time! Yes, you can use dried chickpeas. Just soak them overnight. Cook them for about 40 minutes before adding to the slow cooker. This helps them get soft. This stew pairs well with crusty bread or fluffy couscous. You can also serve it with rice for a filling meal. A simple green salad makes a fresh side. To add spice, increase the cayenne pepper. You can also add diced jalapeños for extra heat. If you want it milder, reduce the cayenne. Adding yogurt can also help cool it down. This blog post covered all you need for a tasty Slow Cooker Moroccan Chickpea Stew. We went through essential and optional ingredients, plus how to cook it step by step. I shared tips to avoid mistakes and ways to add flavor. You now know variations you can make and how to store leftovers. With this guide, you can confidently whip up a delicious meal that suits your taste. Enjoy making this warm, hearty dish for yourself or loved ones!

Ingredients

Essential Ingredients for Slow Cooker Moroccan Chickpea Stew

– 2 cans (15 oz each) chickpeas, rinsed and drained

– 1 large onion, diced

– 3 cloves garlic, minced

– 2 medium carrots, diced

– 2 medium zucchini, diced

– 1 red bell pepper, chopped

– 1 can (14 oz) diced tomatoes with juices

– 4 cups vegetable broth

– 1 tablespoon ground cumin

– 1 tablespoon ground coriander

– 1 teaspoon ground cinnamon

– 1 teaspoon turmeric

– ½ teaspoon cayenne pepper (adjust for spice preference)

– 1 cup dried apricots, chopped

– Salt and pepper to taste

– 2 tablespoons olive oil

These ingredients create a rich and hearty stew. The chickpeas provide protein and fiber. The tomatoes add moisture and flavor. The spices bring warmth and depth to every bite.

Optional Ingredients to Enhance Flavor

– Sweet potatoes, diced

– Spinach or kale, chopped

– Fresh ginger, grated

– Coconut milk for creaminess

Adding these optional ingredients can change the stew. Sweet potatoes bring sweetness. Spinach adds a vibrant color and nutrition. Ginger gives a fresh kick, while coconut milk adds a creamy texture.

Recommended Garnishes and Serving Suggestions

– Fresh cilantro, for garnish

– Lemon wedges, for serving

– Crusty bread or couscous, for pairing

Garnishing with cilantro adds a pop of color and fresh taste. Lemon wedges brighten the flavors. Serving with crusty bread or couscous makes the meal filling. These choices elevate the meal experience.

Step-by-Step Instructions

Preparing the Base of the Stew

Start by heating the olive oil in a skillet over medium heat. Once hot, add the diced onion. Cook the onion for about 5 minutes. You want it to be soft and clear. Next, add the minced garlic. Cook the garlic for just 1-2 minutes. You will smell its strong, rich aroma. This step builds a great base for your stew. After sautéing, move the onion and garlic into your slow cooker.

Adding Vegetables and Broth

Now it’s time to add the rest of the ingredients. Place the rinsed chickpeas in the slow cooker. Then, add the diced carrots, zucchini, and red bell pepper. Pour in the canned diced tomatoes with their juices. Next, add the vegetable broth. This adds moisture and flavor. Then, sprinkle in the spices: ground cumin, coriander, cinnamon, turmeric, and cayenne pepper. Be sure to season with salt and pepper. Stir everything together well. This mix of flavors is what makes this stew so special.

Cooking Times and Temperature Settings

Cover your slow cooker with its lid. Cook the stew on low for about 6 to 8 hours. If you’re in a hurry, you can set it on high for 4 hours. You will know it’s done when the vegetables are tender. About 30 minutes before serving, add the chopped dried apricots. This gives a sweet touch to the stew. After cooking, taste and adjust the seasoning if needed. Enjoy the rich flavors you created!

Tips & Tricks

Common Mistakes to Avoid

When making your Moroccan chickpea stew, there are some common mistakes to watch for. First, don’t skip rinsing the canned chickpeas. This helps remove extra salt. Second, be careful not to overcook the vegetables. They should be tender, not mushy. Lastly, always taste your stew before serving. You might want to add more salt or spices.

Flavor Enhancements and Adjustments

To boost the flavor, consider adding fresh herbs like parsley or mint. You can also use vegetable broth instead of water for a richer taste. If you want more heat, increase the cayenne pepper. For a hint of sweetness, add more dried apricots or even a splash of honey. Remember, you can always adjust the spices to fit your taste.

Best Practices for Garnishing and Serving

Garnishing adds beauty and flavor to your stew. Use fresh cilantro to brighten up the dish. A squeeze of lemon juice over the stew brings out the flavors. Serve your stew in deep bowls with warm crusty bread or fluffy couscous on the side. This makes for a filling and appealing meal. Enjoy!

Variations

Different Protein Options

You can change the protein in this dish. Try adding chicken, beef, or lamb. They will add richness. If you want a vegetarian option, you can add tofu. Just cut it into small cubes. Cook the protein before adding it to the slow cooker. This helps to build the flavor.

Vegetable Substitutions and Additions

Feel free to swap out vegetables. You can use sweet potatoes or butternut squash. These add a nice sweetness to the stew. Other great choices are spinach or kale for greens. Just add them in the last hour of cooking. This keeps them bright and fresh.

Adjusting the Spice Level for Personal Preference

Spice level is key for flavor. The cayenne pepper adds heat, but you can adjust it. If you want less spice, use half a teaspoon. For more heat, add more cayenne or try red pepper flakes. Taste the stew as it cooks, and adjust to your liking.

Storage Info

Proper Cooling and Refrigeration Techniques

After cooking your stew, let it cool at room temperature for about an hour. This cooling step helps prevent warm food from raising the temperature in your fridge. Once cooled, transfer the stew into airtight containers. Refrigerate within two hours to keep it fresh. Properly stored, your stew lasts up to five days in the fridge.

Freezing Instructions for Long-Term Storage

To freeze your Moroccan chickpea stew, use freezer-safe containers. Leave space at the top for expansion as it freezes. You can also use freezer bags, removing as much air as possible. Your stew can stay frozen for up to three months. When ready to enjoy, thaw it in the fridge overnight before reheating.

Reheating Guidelines for Best Results

For reheating, the stovetop is best. Pour the stew into a pot and heat it over medium heat, stirring often. You can also use the microwave. Place the stew in a microwave-safe bowl, cover it, and heat in short intervals, stirring in between. Make sure it reaches an internal temperature of 165°F for safety. Enjoy the warm flavors just like the first time!

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas. Just soak them overnight. Cook them for about 40 minutes before adding to the slow cooker. This helps them get soft.

What can I serve with Slow Cooker Moroccan Chickpea Stew?

This stew pairs well with crusty bread or fluffy couscous. You can also serve it with rice for a filling meal. A simple green salad makes a fresh side.

How can I make this dish spicier or milder?

To add spice, increase the cayenne pepper. You can also add diced jalapeños for extra heat. If you want it milder, reduce the cayenne. Adding yogurt can also help cool it down.

This blog post covered all you need for a tasty Slow Cooker Moroccan Chickpea Stew. We went through essential and optional ingredients, plus how to cook it step by step. I shared tips to avoid mistakes and ways to add flavor. You now know variations you can make and how to store leftovers. With this guide, you can confidently whip up a delicious meal that suits your taste. Enjoy making this warm, hearty dish for yourself or loved ones!

- 2 cans (15 oz each) chickpeas, rinsed and drained - 1 large onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 medium zucchini, diced - 1 red bell pepper, chopped - 1 can (14 oz) diced tomatoes with juices - 4 cups vegetable broth - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon ground cinnamon - 1 teaspoon turmeric - ½ teaspoon cayenne pepper (adjust for spice preference) - 1 cup dried apricots, chopped - Salt and pepper to taste - 2 tablespoons olive oil These ingredients create a rich and hearty stew. The chickpeas provide protein and fiber. The tomatoes add moisture and flavor. The spices bring warmth and depth to every bite. - Sweet potatoes, diced - Spinach or kale, chopped - Fresh ginger, grated - Coconut milk for creaminess Adding these optional ingredients can change the stew. Sweet potatoes bring sweetness. Spinach adds a vibrant color and nutrition. Ginger gives a fresh kick, while coconut milk adds a creamy texture. - Fresh cilantro, for garnish - Lemon wedges, for serving - Crusty bread or couscous, for pairing Garnishing with cilantro adds a pop of color and fresh taste. Lemon wedges brighten the flavors. Serving with crusty bread or couscous makes the meal filling. These choices elevate the meal experience. Start by heating the olive oil in a skillet over medium heat. Once hot, add the diced onion. Cook the onion for about 5 minutes. You want it to be soft and clear. Next, add the minced garlic. Cook the garlic for just 1-2 minutes. You will smell its strong, rich aroma. This step builds a great base for your stew. After sautéing, move the onion and garlic into your slow cooker. Now it's time to add the rest of the ingredients. Place the rinsed chickpeas in the slow cooker. Then, add the diced carrots, zucchini, and red bell pepper. Pour in the canned diced tomatoes with their juices. Next, add the vegetable broth. This adds moisture and flavor. Then, sprinkle in the spices: ground cumin, coriander, cinnamon, turmeric, and cayenne pepper. Be sure to season with salt and pepper. Stir everything together well. This mix of flavors is what makes this stew so special. Cover your slow cooker with its lid. Cook the stew on low for about 6 to 8 hours. If you're in a hurry, you can set it on high for 4 hours. You will know it’s done when the vegetables are tender. About 30 minutes before serving, add the chopped dried apricots. This gives a sweet touch to the stew. After cooking, taste and adjust the seasoning if needed. Enjoy the rich flavors you created! When making your Moroccan chickpea stew, there are some common mistakes to watch for. First, don't skip rinsing the canned chickpeas. This helps remove extra salt. Second, be careful not to overcook the vegetables. They should be tender, not mushy. Lastly, always taste your stew before serving. You might want to add more salt or spices. To boost the flavor, consider adding fresh herbs like parsley or mint. You can also use vegetable broth instead of water for a richer taste. If you want more heat, increase the cayenne pepper. For a hint of sweetness, add more dried apricots or even a splash of honey. Remember, you can always adjust the spices to fit your taste. Garnishing adds beauty and flavor to your stew. Use fresh cilantro to brighten up the dish. A squeeze of lemon juice over the stew brings out the flavors. Serve your stew in deep bowls with warm crusty bread or fluffy couscous on the side. This makes for a filling and appealing meal. Enjoy! {{image_2}} You can change the protein in this dish. Try adding chicken, beef, or lamb. They will add richness. If you want a vegetarian option, you can add tofu. Just cut it into small cubes. Cook the protein before adding it to the slow cooker. This helps to build the flavor. Feel free to swap out vegetables. You can use sweet potatoes or butternut squash. These add a nice sweetness to the stew. Other great choices are spinach or kale for greens. Just add them in the last hour of cooking. This keeps them bright and fresh. Spice level is key for flavor. The cayenne pepper adds heat, but you can adjust it. If you want less spice, use half a teaspoon. For more heat, add more cayenne or try red pepper flakes. Taste the stew as it cooks, and adjust to your liking. After cooking your stew, let it cool at room temperature for about an hour. This cooling step helps prevent warm food from raising the temperature in your fridge. Once cooled, transfer the stew into airtight containers. Refrigerate within two hours to keep it fresh. Properly stored, your stew lasts up to five days in the fridge. To freeze your Moroccan chickpea stew, use freezer-safe containers. Leave space at the top for expansion as it freezes. You can also use freezer bags, removing as much air as possible. Your stew can stay frozen for up to three months. When ready to enjoy, thaw it in the fridge overnight before reheating. For reheating, the stovetop is best. Pour the stew into a pot and heat it over medium heat, stirring often. You can also use the microwave. Place the stew in a microwave-safe bowl, cover it, and heat in short intervals, stirring in between. Make sure it reaches an internal temperature of 165°F for safety. Enjoy the warm flavors just like the first time! Yes, you can use dried chickpeas. Just soak them overnight. Cook them for about 40 minutes before adding to the slow cooker. This helps them get soft. This stew pairs well with crusty bread or fluffy couscous. You can also serve it with rice for a filling meal. A simple green salad makes a fresh side. To add spice, increase the cayenne pepper. You can also add diced jalapeños for extra heat. If you want it milder, reduce the cayenne. Adding yogurt can also help cool it down. This blog post covered all you need for a tasty Slow Cooker Moroccan Chickpea Stew. We went through essential and optional ingredients, plus how to cook it step by step. I shared tips to avoid mistakes and ways to add flavor. You now know variations you can make and how to store leftovers. With this guide, you can confidently whip up a delicious meal that suits your taste. Enjoy making this warm, hearty dish for yourself or loved ones!

Slow Cooker Moroccan Chickpea Stew

Experience a burst of flavor with this Spiced Moroccan Chickpea Delight! This hearty stew combines chickpeas, vibrant vegetables, and aromatic spices for a dish that's not only delicious but also easy to prepare in your slow cooker. Perfect for meal prep, it serves six and is packed with nutrients. Click through to explore the full recipe and transform your dinner routine with this comforting, healthy option!
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Ingredients
  

2 cans (15 oz each) chickpeas, rinsed and drained

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 medium zucchini, diced

1 red bell pepper, chopped

1 can (14 oz) diced tomatoes with juices

4 cups vegetable broth

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon turmeric

½ teaspoon cayenne pepper (adjust for spice preference)

1 cup dried apricots, chopped

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro, for garnish

Lemon wedges, for serving

Instructions
 

Begin by heating the olive oil in a skillet over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent and tender.

    Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

      Transfer the sautéed onion and garlic to the slow cooker.

        Add the rinsed chickpeas, diced carrots, zucchini, red bell pepper, diced tomatoes (with juices), and vegetable broth to the slow cooker.

          Sprinkle in the ground cumin, coriander, cinnamon, turmeric, cayenne pepper, and season with salt and pepper.

            Stir everything together until well combined.

              Cover and cook on low for approximately 6-8 hours or on high for 4 hours, until the vegetables are tender.

                About 30 minutes before serving, stir in the chopped dried apricots and let them warm through.

                  Taste and adjust seasoning as necessary.

                    Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6

                      - Presentation Tips: Ladle the stew into bowls, garnish with fresh cilantro, and serve with lemon wedges on the side for a burst of freshness. Pair with crusty bread or over couscous for a hearty meal!