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Stunning 8-Hour Slow Cooker Moroccan Chickpea Stew

Slow Cooker Moroccan Chickpea Stew
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Enjoy a warm, hearty, and completely plant-based Moroccan Chickpea Stew made simple in your slow cooker. This recipe delivers deep, comforting flavors perfect for a satisfying dinner.

Ingredients

Scale
  • 1 pound dried chickpeas, soaked overnight and drained
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can tomato sauce
  • 4 cups vegetable broth
  • 1 cup dried apricots, chopped
  • 1/2 cup pitted green olives, halved
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Place the soaked and drained chickpeas, chopped onion, minced garlic, diced tomatoes, tomato sauce, vegetable broth, chopped apricots, and olives into the slow cooker.
  2. In a small bowl, mix together the olive oil, cumin, coriander, turmeric, ginger, cinnamon, and cayenne pepper, if using.
  3. Pour the spice mixture over the ingredients in the slow cooker. Stir everything well to combine.
  4. Cover the slow cooker and cook on low for 7 to 8 hours, or on high for 3 to 4 hours, until the chickpeas are tender.
  5. Stir the stew before serving. Taste and adjust salt and pepper as needed.
  6. Ladle the stew into bowls and garnish generously with fresh cilantro.

Notes

  • If you skip soaking the chickpeas, use 3 (15 ounce) cans of rinsed and drained chickpeas instead, and reduce the cooking time by about 1 hour on low.
  • For a richer flavor, add a tablespoon of smoked paprika along with the other spices.
  • Serve this stew over couscous or with crusty bread for dipping.

Nutrition

Find it online: https://savoryskies.com/slow-cooker-moroccan-chickpea-stew/