Slow Cooker Moroccan Chickpea Stew

Introduction & Inspiration

I’m always captivated by the warm, aromatic spices of Moroccan cuisine, and finding ways to enjoy those flavors easily at home is a real treat. This recipe for Slow Cooker Moroccan Chickpea Stew instantly appealed to me! It promised a hearty, flavorful, and healthy plant-based stew packed with chickpeas and vegetables, all simmered effortlessly in the slow cooker with fragrant spices like cumin, coriander, and cinnamon.

My inspiration came from wanting a simple, “dump and go” meal that felt both exotic and comforting. Traditional tagines can sometimes involve multiple steps, but this slow cooker version streamlines everything, making those wonderful Moroccan-inspired flavors accessible even on busy days.

My goal was to explore this incredibly straightforward recipe and share just how easy it is to create a nourishing and delicious vegan stew. It seemed perfect for meal prepping, a cozy vegetarian dinner, or anyone looking to add more plant-based meals into their rotation without a lot of fuss.

Let’s fill the kitchen with the warming aromas of Morocco with this easy slow cooker stew!

Nostalgic Appeal / Comfort Food Connection

While perhaps not a specific family heirloom recipe for everyone, this Slow Cooker Moroccan Chickpea Stew taps into the universal comfort derived from hearty stews and familiar global flavors. Bean and vegetable stews are staples in many cultures, evoking feelings of warmth, nourishment, and satisfying home cooking.

The specific spice blend – cumin, coriander, cinnamon, with a hint of cayenne – offers a comforting warmth and aromatic depth often associated with Middle Eastern, North African, or Indian cuisines. These fragrant spices create an inviting atmosphere as the stew simmers.

Using the slow cooker method adds its own layer of comfort. It allows the vegetables to become perfectly tender and the flavors to meld deeply over hours, promising a rich and satisfying meal ready with minimal active effort – the essence of stress-free comfort food preparation.

Enjoying a bowl of this aromatic, vegetable-packed stew feels both slightly adventurous due to the Moroccan-inspired spices and deeply comforting thanks to its hearty nature and slow-cooked tenderness.

Homemade Focus (Effortless Plant-Based Cooking)

This Slow Cooker Moroccan Chickpea Stew is a fantastic example of effortless homemade cooking, particularly for plant-based meals. It relies on simple chopping and the magic of the slow cooker to transform basic pantry staples and fresh vegetables into a flavorful and nourishing stew.

I love recipes that prove healthy, homemade vegan meals can be incredibly easy. This recipe requires minimal prep – just chopping the onion, carrots, bell pepper, and garlic. Everything else, including canned chickpeas and tomatoes, broth, and spices, gets added directly to the slow cooker.

Making this stew yourself ensures you’re using wholesome ingredients and allows you to control the salt levels and spice intensity. The slow cooking process gently tenderizes the vegetables and chickpeas while allowing the cumin, coriander, cinnamon, and cayenne to fully bloom and infuse the broth.

Despite its “dump-and-go” simplicity, the resulting stew, rich with vegetables and aromatic spices, tastes complex and satisfyingly homemade, showcasing the delicious potential of easy plant-based cooking.

Flavor Goal

The primary flavor goal of this Slow Cooker Moroccan Chickpea Stew is a harmonious blend of savory, sweet, earthy, and warm spice notes, featuring tender vegetables and hearty chickpeas in a flavorful tomato-based broth. It aims for a comforting yet distinctively aromatic flavor profile inspired by Moroccan cuisine.

The chickpeas provide a slightly nutty, satisfyingly dense texture and absorb the surrounding flavors well.

The vegetables – onion, carrots, and bell pepper – become very tender and contribute natural sweetness, balanced by the acidity of the diced tomatoes. Garlic adds essential aromatic depth.

The spice blend is key: cumin provides earthiness, coriander adds bright, citrusy warmth, cinnamon contributes a subtle sweet warmth, and optional cayenne offers a gentle background heat.

The vegetable broth creates the savory liquid base, carrying all the flavors. The final garnish of fresh cilantro adds a crucial burst of herbaceous freshness that cuts through the richness and completes the Moroccan-inspired profile.

Ingredient Insights

Let’s explore the key ingredients in this fragrant stew:

• Chickpeas (canned), drained and rinsed: The protein and fiber powerhouse of the dish. Canned offers convenience.
• Diced tomatoes (canned), undrained: Provide moisture, acidity, and form the tomato base. Undrained adds liquid crucial for the slow cooker.
• Onion, chopped; Carrots, sliced; Bell pepper, chopped: The vegetable base, adding sweetness and texture.
• Garlic cloves, minced: Essential aromatic flavor.
• Ground cumin, Ground coriander, Cinnamon, Cayenne pepper (optional): The warm, aromatic Moroccan-inspired spice blend. Ensure spices are relatively fresh for best flavor.
• Salt and pepper: To enhance and balance flavors.
• Vegetable broth: The liquid base for the stew. Use low-sodium to better control saltiness.
• Fresh cilantro, for garnish: Adds essential fresh, bright flavor at the end.
• Cooked couscous or bread, for serving: Perfect accompaniments for soaking up the sauce.

Using the specified spices – cumin, coriander, cinnamon – is key to the Moroccan flavor profile.

Essential Equipment

This recipe requires minimal equipment, centered around the slow cooker:

• A Slow Cooker (Crockpot): The primary cooking vessel. A 5-6 quart size is generally suitable.
• A cutting board and knife: For chopping onion, carrots, bell pepper, garlic, and cilantro.
• A can opener.
• Measuring cups and spoons.
• A spoon or ladle: For stirring and serving.

Incredibly simple tool requirements!

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes, undrained
• 1 medium onion, chopped
• 2 carrots, sliced
• 1 bell pepper, chopped
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp cinnamon
• 1/2 tsp cayenne pepper (optional, adjust to taste)
• Salt and pepper, to taste
• 2 cups vegetable broth
• Fresh cilantro, for garnish
• Cooked couscous or bread, for serving

These quantities make a hearty batch of stew, serving approximately 4-6 people.

Have all vegetables chopped before starting.

Step-by-Step Instructions (Ultimate Dump-and-Go!)

Let’s walk through this incredibly simple slow cooker method:

1. Combine Ingredients:

• In the insert of your slow cooker, combine the drained and rinsed chickpeas, undrained diced tomatoes, chopped onion, sliced carrots, chopped bell pepper, minced garlic, ground cumin, ground coriander, cinnamon, optional cayenne pepper, salt, and pepper.

2. Add Broth and Stir:

• Pour in the vegetable broth.
• Stir all the ingredients together well to ensure the spices are distributed and the vegetables and chickpeas are mixed.

3. Cook:

• Cover the slow cooker securely with the lid.
• Cook on the LOW heat setting for 6-7 hours OR on the HIGH heat setting for 3-4 hours. The vegetables should be very tender when pierced with a fork.

4. Finish and Serve:

• Once the cooking time is complete, give the stew a good stir. Taste and adjust seasoning (salt, pepper, or spices) if necessary.
• Serve the hot Moroccan Chickpea Stew, garnished generously with fresh chopped cilantro. Serve alongside or over cooked couscous, rice, or with crusty bread for dipping.

A fragrant, healthy meal prepared with incredible ease!

Troubleshooting

Slow cooker stews are generally forgiving, but here are potential points:

• Problem: Stew is too watery.
  • Solution: Vegetables release liquid. Remove the lid for the last 30-60 minutes of cooking on HIGH to allow evaporation. Alternatively, thicken slightly with a cornstarch slurry (1-2 tbsp cornstarch + cold water, stir into stew on HIGH for 15-20 mins), though less traditional for this style.
• Problem: Vegetables are too mushy.
  • Solution: Cook on LOW instead of HIGH. Check for tenderness earlier in the cooking window. Cut vegetables into slightly larger pieces next time if preferred.
• Problem: Flavor is bland or spices taste muted.
  • Solution: Ensure spices (cumin, coriander, cinnamon) are relatively fresh for best flavor. Be generous with salt and pepper. Taste and adjust seasonings at the end. Adding a squeeze of fresh lemon juice before serving can brighten the flavors significantly. Sautéing onion/garlic/spices first (optional extra step) deepens flavor.

Taste and adjust seasonings before serving!

Tips and Variations

Let’s customize this aromatic stew:

• Tip: Use fire-roasted diced tomatoes for an extra layer of smoky flavor.
• Variation: Add other vegetables like diced sweet potatoes, butternut squash, or zucchini (add zucchini during the last hour as it cooks faster).
• Tip: For deeper flavor, briefly sauté the onion, garlic, and spices in a separate skillet with olive oil before adding them to the slow cooker.
• Variation: Stir in some dried apricots or raisins along with the other ingredients for added sweetness, common in Moroccan tagines.
• Tip: Ensure chickpeas are well-rinsed to remove excess sodium from the canning liquid.
• Variation: Add a can of coconut milk (full-fat) along with or instead of some of the broth for a creamier, richer stew.
• Variation: Finish with a sprinkle of toasted almonds or pumpkin seeds for crunch.

Adapt the spices and additions to create your perfect stew!

Serving and Pairing Suggestions

This Slow Cooker Moroccan Chickpea Stew is a versatile and healthy main course or side dish.

Serving: Serve hot in bowls, garnished with fresh cilantro.

Pairing:

• Base: Traditionally served with fluffy couscous. Cooked quinoa or basmati rice are also excellent choices.
• Bread: Warm pita bread or crusty bread is perfect for soaking up the flavorful broth.
• Yogurt: A dollop of plain yogurt (dairy or vegan) provides a cool, tangy contrast to the warm spices.
• Salad: A simple cucumber and tomato salad dressed with lemon juice and olive oil complements the meal.

A complete, satisfying, and flavorful plant-based meal.

Nutritional Information

This stew is packed with vegetables and legumes, making it very nutritious. Info is approximate (per serving, assuming 6 servings, without couscous/rice):

• Calories: 200-300
• Fat: 5-10 grams (mostly from olive oil if added, chickpeas)
• Saturated Fat: <1-2 grams
• Cholesterol: 0 mg (vegan recipe)
• Sodium: 400-700+ mg (depends on broth, canned tomatoes, added salt)
• Total Carbs.: 35-50 grams
• Dietary Fiber: 10-15+ grams (Excellent source!)
• Sugars: 8-15 grams (natural from vegetables/tomatoes)
• Protein: 10-15+ grams (Good source!)

An excellent source of fiber and plant-based protein, low in fat. Choose low-sodium broth and tomatoes to manage sodium content.

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Slow Cooker Moroccan Chickpea Stew is an incredibly easy vegan dish where chickpeas, diced tomatoes, onion, carrots, bell pepper, garlic, and Moroccan-inspired spices (cumin, coriander, cinnamon, optional cayenne) are simmered together in vegetable broth in a slow cooker until the vegetables are tender. It’s served hot, typically over couscous or rice, garnished with fresh cilantro.

Q&A:

Q: Can I make this ahead of time? A: Yes, absolutely! Stews like this often taste even better the next day as the flavors meld. Cook as directed, cool, refrigerate, and gently reheat.

Q: How do I store leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 4-5 days.

Q: Can I freeze this stew? A: Yes, it freezes very well. Let cool completely, store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or microwave.

Q: Can I use dried chickpeas instead of canned? A: Yes, but you MUST cook the dried chickpeas completely before adding them to the slow cooker with the vegetables, as they won’t cook through fully in the time it takes the vegetables to become tender in this recipe’s liquid amount. Soak and cook them according to package directions first.

Q: What if I don’t have all the spices? A: Cumin, coriander, and cinnamon are key for the Moroccan flavor profile. You could substitute a pre-made Moroccan spice blend (like Ras el Hanout), or use just cumin and coriander for a simpler warm spice flavor, but it won’t taste quite the same.