Description
Warm, aromatic, and effortless, this Slow Cooker Moroccan Chickpea Stew is a meatless main that’s hearty yet light, filled with cozy, fragrant spices.
Ingredients
Scale
- 2 cans chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a slow cooker, combine the chickpeas, onion, garlic, carrots, bell pepper, zucchini, and diced tomatoes.
- Pour in the vegetable broth and add the cumin, coriander, cinnamon, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 360 to 480 minutes or high for 180 to 240 minutes.
- Once cooked, stir well, taste and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro.
Notes
For firmer vegetables, add zucchini and bell pepper in the last 1–2 hours of cooking. Leftovers can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: slow cooker, Moroccan, chickpea stew, vegetarian, vegan, comfort food, easy weeknight meal, healthy recipe