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Slow Cooker Moroccan Chickpea Stew

Slow Cooker Moroccan Chickpea Stew

iamwinfred
Fall evenings call for something hearty that fills the whole house with warm, exotic aromas, and this Slow Cooker Moroccan Chickpea Stew delivers exactly that. Cumin, cinnamon, and ginger mingle with tender chickpeas, sweet potatoes, and carrots in a dish that tastes like it simmered all day on a busy Marrakech street. The slow cooker does all the heavy lifting, so you get big flavor with very little effort.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine African
Servings 6 servings
Calories 280 kcal

Equipment

  • 6-quart slow cooker
  • Cutting board
  • Sharp knife
  • Can opener
  • Measuring spoons
  • Wooden spoon for stirring

Ingredients
  

  • 2 cans chickpeas 15 oz each, drained and rinsed
  • 1 large sweet potato peeled and cubed
  • 1 medium onion diced
  • 3 carrots sliced into coins
  • 4 garlic cloves minced
  • 1 can diced tomatoes 14.5 oz
  • 3 cups vegetable broth 720ml
  • 1/4 cup dried apricots chopped, about 40g
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper optional for heat
  • salt and black pepper to taste
  • fresh cilantro for garnish
  • lemon wedges for serving

Instructions
 

  • Wash and peel the large sweet potato, then cut it into 1-inch cubes. Dice the medium onion finely, slice the 3 carrots into 1/4-inch thick coins, and mince the 4 garlic cloves until paste-like. Open the cans of chickpeas and diced tomatoes.
  • Add the diced onion and minced garlic to the bottom of the slow cooker insert. Scatter the carrot coins and sweet potato cubes evenly over the onions.
  • Drain and rinse the chickpeas thoroughly under cold water to remove excess sodium, then add them on top of the vegetables. Sprinkle the cumin, cinnamon, ginger, paprika, turmeric, and cayenne directly over the vegetables and chickpeas.
  • Pour in the entire can of diced tomatoes, juices included. Chop the dried apricots into quarter-inch pieces and nestle them among the vegetables. Add the 3 cups of vegetable broth until the ingredients are just submerged, then season generously with salt and black pepper.
  • Secure the lid and set the slow cooker to low for 6 hours. Resist stirring for the first 4 hours so the delicate sweet potato cubes do not break down too early. Check at the 5-hour mark; the vegetables should yield easily to a fork while still holding their shape. If using the high setting, reduce the time to 3-4 hours and monitor closely.
  • Taste the stew and add more salt, pepper, or a pinch of cinnamon if needed for balance. Stir gently to combine the flavors without mashing the chickpeas. Ladle into bowls and top each one with fresh cilantro leaves. Serve with lemon wedges on the side.

Notes

  • Toast whole spices in a dry pan before grinding them for a deeper, nuttier flavor.
  • Add a cinnamon stick during cooking and remove it before serving for subtle warmth.
  • Rinse the chickpeas well to avoid excess foam and bitterness in the finished stew.
  • Cut the vegetables uniformly so some pieces do not turn to mush while others stay crunchy.
  • Stir in a handful of spinach during the last 30 minutes for extra greens without overcooking them.
  • Use a spice grinder for freshly ground cumin when you want the most aromatic pot.
  • For stovetop variation: simmer everything in a heavy pot over low heat for about 45 minutes, stirring occasionally.
  • Substitute dried apricots with golden raisins, chopped dates, or a drizzle of honey stirred in at the end.
  • To thicken the stew if too watery: mash some chickpeas against the side of the pot, or stir in a cornstarch slurry during the last 30 minutes. Cooking uncovered on high for the final hour also reduces the liquid.
  • Storage: Cool completely before transferring to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop over medium-low heat, adding a splash of broth if needed.

Nutrition

Serving: 1BowlCalories: 280kcalCarbohydrates: 52gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 720mgPotassium: 650mgFiber: 12gSugar: 15gVitamin A: 120IUVitamin C: 20mgCalcium: 8mgIron: 20mg
Keyword crockpot chickpea stew, fall stew recipe, moroccan chickpea stew, slow cooker moroccan chickpea stew, vegan chickpea stew
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