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

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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.

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.