Moroccan Chickpea Stew Recipe (With Slow Cooker Option)

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If things are still on the chillier side where you’re at, this delicious Moroccan chickpea stew will warm you up with a hearty blend of chickpeas, tomatoes, onions, and lots of heady Moroccan spices. This is one of those meals that makes the whole house smell great as it cooks. It’s simple to make with minimal ingredients, and you can serve it alone or over any grain you like best.

Itching to try some more delicious dishes that are hearty and full of warm spices? Try this Garam Masala Red Lentil Stew, this Instant Pot Lentils And Rice, or this Moroccan Chicken for dinner tonight.

Can I Make Moroccan Chickpea Stew With A Slow Cooker?

You can, but you’ll need to add more liquid and use dry beans, otherwise, the slow cooker is rendered pretty useless. This recipe is quick and uses canned or jarred chickpeas for convenience. But it can definitely be converted. Here’s how:

Slow Cooker Moroccan Chickpea Stew

Ingredients

• 1 ½ cups dry chickpeas (no need to pre-soak)
• 4 cups vegetable broth (or water)
• 2 tbsp olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, minced (optional but recommended)
• 1 tbsp ground cumin
• 2 tsp ground turmeric
• ½ tsp ground cinnamon
• ½ tsp paprika
• 1 can (14.5 oz) diced tomatoes (or 3 fresh tomatoes, chopped)
• Salt and black pepper to taste
• Fresh parsley or cilantro (optional, for garnish)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the diced onion and ginger and sauté for 5-7 minutes until the onions are translucent. Stir in the garlic, cooking for another minute. Add all the spices and stir for 30-45 seconds. They should smell really good before you remove them from the heat.
2. Transfer everything from the skillet to the slow cooker. Add the dry chickpeas, diced tomatoes, and vegetable broth. Stir well.
3. Cook
   • Low setting: Cook for 8-10 hours until the chickpeas are tender.
   • High setting: Cook for 4-6 hours until the chickpeas are soft.
4. Stir the stew and season with salt and black pepper to taste. If the stew is too thick, add a little more broth. Garnish with fresh parsley or cilantro before serving.
5. If you want this to be creamy, stir in the yogurt in after you have turned off the slow cooker and serve immediately over rice or quinoa.

Tips For Making This Moroccan Chickpea Stew In A Slow Cooker

• Extra Veggies? You can add chopped carrots, potatoes, bell peppers, or zucchini.

• No Pre-Soaking Needed: The long cook time softens the chickpeas without pre-soaking, but if you prefer, you can soak them overnight to reduce cooking time by about 1-2 hours.

• Want More Depth? Add a squeeze of lemon juice at the end to brighten the flavors.

What To Serve With Moroccan Chickpea Stew

• Warm whole-grain flatbread
• Steamed brown basmati
• Quinoa
• Whole wheat couscous
• Bulgur
• Simple cucumber & tomato salad
• Roasted carrots with cumin & honey
• Sautéed or steamed greens (kale, spinach, Swiss chard)
• Lemon wedges

What You’ll Need To Make Moroccan Chickpea Stea

Extra virgin olive oil – Or any light-flavored oil you prefer.

Red onion – In a pinch, a yellow onion will work here as well.

Garlic cloves – Pick the largest cloves on the bulb.

Fresh ginger – Use a cheese grater to grate this. You can also mince it, but get it as fine as you possibly can.

Ground cumin

Ground turmeric

Ground cinnamon

Paprika

Diced tomatoes – No sugar added. You can use fresh tomatoes if that’s what you have.

Chickpeas – No sugar added. Use dry beans for the slow cooker method and cooked beans for the main recipe below.

Vegetable broth – No sugar added.

Salt and black pepper – To taste after cooking.

Fresh parsley or cilantro – For garnish.

Yogurt – Optional. Plain yogurt (regular or plant-based) if you want this to be a creamy soup.

How To Make Moroccan Chickpea Stew

Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the diced onion and ginger, and sauté for 5-7 minutes until soft and translucent.

Add the garlic and cook for another 1 minute.

Stir in the cumin, turmeric, cinnamon, and paprika (if using). Let the spices bloom for about 30-45 seconds.

Add the diced tomatoes and stir to combine with the spices. Let the mixture cook for about 5 minutes, allowing the tomatoes to break down slightly. Add the chickpeas and vegetable broth. Stir well, bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15-20 minutes. This allows the flavors to meld together.

Taste the stew and season with salt, black pepper, and red pepper flakes (if you want some heat). Squeeze in the lemon juice to brighten the flavor before serving.

If you want this to be a creamy dish, you can stir in yogurt at the very end, just before serving.

Ladle the stew into bowls over rice or quinoa and garnish with fresh parsley or cilantro.

Storage

Store any leftovers in an airtight container in the fridge for up to five days.

Freezing

This freezes well if packed well. It will keep in the freezer for up to 6 months.

Reheating

Reheat in a pot on the stovetop.

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