Dive into the exotic flavors of North Africa with this delightful Slow Cooker Moroccan Chickpea Stew. Bursting with aromatic spices, hearty chickpeas, and tender vegetables, this stew is a perfect blend of savory and satisfying. It’s not only delicious but also incredibly nutritious, making it a must-try for any food lover.
This Slow Cooker Moroccan Chickpea Stew is a nutritious and flavorful meal that’s perfect for any occasion. The combination of spices like cumin, coriander, and cinnamon gives this stew a unique and aromatic flavor profile.
I love making this stew on a chilly day when I want something warm and comforting. It’s like taking a culinary journey to Morocco without leaving the comfort of your home. Plus, it’s packed with protein and fiber, making it a wholesome and satisfying meal.
Cuisine: Moroccan
Number of Servings: 6
Prep Time: 15 minutes
Cooking Time: 6-8 hours on low, 3-4 hours on high
Total Time: 6 hours 15 minutes – 8 hours 15 minutes
Ingredients:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 3 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 cups chopped spinach or kale
- Cooked couscous, for serving
- Fresh cilantro, for garnish
- Lemon wedges, for serving
Equipment/Utensils Required:
- Slow cooker
- Cutting board
- Knife
- Wooden spoon
- Serving bowls
Instructions:
- In the slow cooker, combine the chickpeas, diced onion, minced garlic, diced carrots, diced celery, diced bell pepper, diced tomatoes, vegetable broth, ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
- About 30 minutes before serving, stir in the chopped spinach or kale.
- Taste and adjust seasoning with salt and pepper if necessary.
- Serve hot over cooked couscous, garnished with fresh cilantro and lemon wedges.
Nutritional Information (per serving):
- Calories: 220
- Total Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
Slow Cooker Moroccan Chickpea Stew
Ingredients
- 2 cans 15 oz each chickpeas, drained and rinsed
- 1 onion diced
- 3 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 bell pepper diced
- 1 can 14 oz diced tomatoes
- 3 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 cups chopped spinach or kale
- Cooked couscous for serving
- Fresh cilantro for garnish
- Lemon wedges for serving
Instructions
- In the slow cooker, combine the chickpeas, diced onion, minced garlic, diced carrots, diced celery, diced bell pepper, diced tomatoes, vegetable broth, ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
- About 30 minutes before serving, stir in the chopped spinach or kale.
- Taste and adjust seasoning with salt and pepper if necessary.
- Serve hot over cooked couscous, garnished with fresh cilantro and lemon wedges.
Notes
- Calories: 220
- Total Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
