I love this recipe because it’s effortless yet full of complex, exotic flavors. The chickpeas become tender and soak up the Moroccan-inspired spices beautifully. It’s naturally vegan, full of protein and fiber, and perfect for meal prep since the flavors get even better the next day. I can easily toss everything into the slow cooker in the morning and come home to a ready-to-eat, delicious dinner that feels both wholesome and indulgent.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cans (15 oz each) chickpeas, drained and rinsed 1 large onion, chopped 2 garlic cloves, minced 2 medium carrots, diced 1 red bell pepper, chopped 1 zucchini, diced 1 can (14 oz) diced tomatoes 2 cups vegetable broth 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground cinnamon 1/2 teaspoon cayenne pepper (adjust for heat preference) Salt and pepper to taste 1/2 cup raisins or dried apricots, chopped (for sweetness) 2 cups fresh spinach (added at the end) 2 tablespoons olive oil Fresh cilantro or parsley, for garnish
Directions
I start by adding the chickpeas, chopped onion, minced garlic, diced carrots, chopped bell pepper, and diced zucchini into the slow cooker.
I pour in the diced tomatoes (including their juices) and vegetable broth.
I sprinkle in the cumin, coriander, cinnamon, cayenne, and a generous pinch of salt and pepper, then give everything a good stir to combine.
I drizzle in the olive oil and stir once more to evenly coat all the ingredients with the spices and oil.
I cover the slow cooker and let it cook on low for 6–8 hours or high for 3–4 hours, until the vegetables are tender and the flavors are well blended.
About 30 minutes before serving, I stir in the raisins (or chopped dried apricots) and fresh spinach, letting the spinach wilt into the stew.
Before serving, I taste and adjust seasoning if needed. I like to garnish with fresh cilantro or parsley for a pop of color and freshness.
Servings and Timing
This recipe makes about 6 servings and takes 15 minutes of prep time plus 6–8 hours in the slow cooker.
Variations
I sometimes add diced sweet potato or butternut squash for extra heartiness. If I want more protein, I toss in a handful of cooked lentils or quinoa. For a richer flavor, I replace half the vegetable broth with coconut milk. I also like to serve it over couscous, rice, or with warm pita bread. For a little extra tang, a squeeze of fresh lemon juice just before serving brightens up all the flavors beautifully.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the stew gently on the stovetop over medium heat, adding a splash of broth or water if it thickens too much. It also freezes well for up to 3 months—I just thaw it overnight in the fridge and reheat as usual.
FAQs
Can I use dried chickpeas instead of canned?
Yes, I soak and cook them beforehand until tender, then use about 3 cups of cooked chickpeas in place of the canned ones.
Can I make this recipe on the stovetop?
Definitely. I simmer everything in a large pot for 30–40 minutes until the vegetables are soft and the flavors have developed.
Is this stew spicy?
It has a mild heat from the cayenne, but I can easily adjust it by adding more or leaving it out completely.
Can I add meat to this recipe?
Yes, sometimes I add shredded chicken or lamb for a heartier version while keeping the same spice blend.
What should I serve with Moroccan chickpea stew?
I love it with couscous, basmati rice, or crusty bread for soaking up the flavorful sauce.
Can I skip the dried fruit?
Yes, but I recommend keeping it in because the touch of sweetness balances the spices beautifully.
Can I make this recipe oil-free?
Yes, I omit the olive oil and add an extra splash of broth for moisture—it still tastes great.
What kind of vegetable broth works best?
I use a low-sodium vegetable broth so I can control the salt level and let the spices shine through.
How do I thicken the stew?
I mash a few chickpeas or simmer uncovered for a few minutes to reduce the liquid.
Can I use frozen vegetables?
Yes, frozen bell peppers or carrots work fine—just add them directly to the slow cooker without thawing.
Conclusion
This Slow Cooker Moroccan Chickpea Stew is a flavorful, nourishing dish that’s as easy as it is satisfying. I love how the spices fill the kitchen with warmth while the slow cooker does all the work. Whether I make it for a comforting weeknight dinner or a healthy meal prep option, it’s a simple recipe that always delivers big, comforting flavor with every bowl.
A hearty and aromatic Slow Cooker Moroccan Chickpea Stew filled with tender vegetables, protein-rich chickpeas, and warming spices like cumin, coriander, and cinnamon. This naturally vegan stew is easy to prepare, full of flavor, and perfect for cozy weeknights or healthy meal prep.
Total Time:6 hours 15 minutes
Yield:6 servings
Ingredients
2 cans (15 oz each) Chickpeas, drained and rinsed
1 large Onion, chopped
2 Garlic cloves, minced
2 medium Carrots, diced
1 Red bell pepper, chopped
1 Zucchini, diced
1 can (14 oz) Diced tomatoes, with juices
2 cups Vegetable broth
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Ground cinnamon
1/2 teaspoon Cayenne pepper (adjust to taste)
Salt and pepper, to taste
1/2 cup Raisins or chopped dried apricots
2 cups Fresh spinach, added at the end
2 tablespoons Olive oil
Fresh cilantro or parsley, for garnish
Instructions
Add chickpeas, onion, garlic, carrots, bell pepper, and zucchini to the slow cooker.
Pour in diced tomatoes with their juices and vegetable broth.
Add cumin, coriander, cinnamon, cayenne pepper, salt, and pepper. Stir well to combine.
Drizzle olive oil over the mixture and stir again to evenly coat the ingredients with the spices.
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until vegetables are tender and flavors are well developed.
About 30 minutes before serving, stir in the raisins (or dried apricots) and fresh spinach. Let the spinach wilt.
Taste and adjust seasoning if needed. Garnish with fresh cilantro or parsley before serving.
Notes
Add sweet potato or butternut squash for extra heartiness.
For creaminess, replace half the vegetable broth with coconut milk.
Serve with couscous, rice, or warm pita bread.
A squeeze of lemon juice before serving brightens the flavors.
The stew freezes well for up to 3 months; thaw before reheating.
