Easy Slow Cooker Moroccan Chickpea Stew (Vegan!)
Make a hearty and flavorful Slow Cooker Moroccan Chickpea Stew! This easy vegan recipe features chickpeas, vegetables, and warm spices simmered in a crockpot.
Ingredients
(Based on 1x column)
Stew Ingredients:
- ▢ 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 (any color), chopped
- ▢ 4 cloves garlic, minced
- ▢ 1 tbsp ground cumin
- ▢ 1 tbsp ground coriander
- ▢ 1 tsp cinnamon
- ▢ 1/2 tsp cayenne pepper (optional)
- ▢ Salt and pepper, to taste (start with ~1/2 tsp salt, 1/4 tsp pepper)
- ▢ 2 cups vegetable broth (low-sodium recommended)
Garnish:
- ▢ Fresh cilantro, chopped
For Serving (Optional):
- ▢ Cooked couscous or crusty bread
Instructions
1. Prepare Vegetables:
- Chop the onion, slice the carrots (into rounds or half-moons), chop the bell pepper, and mince the garlic. Drain and rinse the canned chickpeas.
2. Combine Ingredients in Slow Cooker:
- Place the drained and rinsed chickpeas, undrained diced tomatoes, chopped onion, sliced carrots, chopped bell pepper, and minced garlic into the insert of your slow cooker.
- Sprinkle the ground cumin, ground coriander, cinnamon, optional cayenne pepper, salt, and black pepper over the vegetables and chickpeas.
- Pour in the vegetable broth.
3. Stir and Cook:
- Stir all the ingredients together well directly in the slow cooker insert, ensuring the spices are reasonably distributed.
- Place the lid securely on the slow cooker.
- Cook on the LOW setting for 6-7 hours OR on the HIGH setting for 3-4 hours. The vegetables should be very tender when done.
4. Serve:
- Once the cooking time is complete and the vegetables are tender, give the stew a gentle stir. Taste and adjust salt and pepper if needed.
- Ladle the hot Moroccan Chickpea Stew into bowls.
- Garnish generously with fresh chopped cilantro just before serving.
- Serve alongside cooked couscous or with warm crusty bread for dipping.