Save It This Slow Cooker Moroccan Chickpea Stew has become my weeknight hero when I need a cozy but wholesome dinner with almost no hands-on work. Packed with vibrant spices and hearty chickpeas, each spoonful feels nourishing and satisfying.
My family smells this stew simmering as they walk in the door and gather eagerly at the table. It became our go-to after a chilly camping trip when I needed big flavor from pantry staples.
Ingredients
- Canned chickpeas: tender and filling plus convenient for busy cooks choose unsalted for more control over seasoning
- Diced tomatoes: bring tangy brightness to the stew seek out fire-roasted for deeper flavor if possible
- Sweet potatoes: add gentle sweetness and creamy body pick ones that feel heavy for their size and free of blemishes
- Red bell pepper: provides crunch and a pop of color look for one with shiny firm skin
- Yellow onion: forms the aromatic backbone of the dish make sure it feels firm and not sprouting
- Garlic cloves: deliver signature depth use fresh cloves for best aroma
- Ground cumin: gives earthy warmth opt for whole seeds and grind just before using if you can
- Ground cinnamon: adds a sweet-scented lift and signature Moroccan charm
- Ground turmeric: infuses the stew with golden color and subtle peppery notes choose organic for brightest yellow
- Ground smoked paprika: creates subtle smokiness select a Spanish variety for complexity
- Vegetable broth: blends everything together use low-sodium for gentle seasoning control
- Raisins: introduce bursts of sweetness golden or regular work well here
- Fresh cilantro: brings brightness at the end look for leaves that are vibrant with no wilting
- Fresh lemon: finishes the stew with a citrusy sparkle select one that feels heavy and yields slightly to pressure
Instructions
- Prepare the Vegetables:
- Dice the onion sweet potato and red bell pepper into even bite-sized pieces to help everything cook at the same speed. Mince garlic finely to melt into the pot.
- Bloom the Spices:
- Add cumin cinnamon turmeric and smoked paprika into your slow cooker while it is still cool. Stir the spices with diced onion and garlic letting them coat everything evenly. This helps draw out oils and aroma before the liquids go in.
- Layer and Pour:
- Add chickpeas diced tomatoes sweet potatoes bell pepper vegetable broth and raisins into the pot. Stir gently so the spices mix throughout but do not mash the potatoes.
- Slow Cook for Maximum Flavor:
- Set the slow cooker to low for six to eight hours or on high for three to four hours. The slow and steady simmer allows the spices to infuse all the ingredients and the sweet potato to become perfectly tender.
- Finish and Brighten:
- Once cooking ends stir in chopped fresh cilantro and a generous squeeze of lemon juice. Taste and adjust salt or lemon as you like for just-right seasoning.
- Serve and Enjoy:
- Ladle stew into bowls. If desired add a little more cilantro or an extra wedge of lemon for freshness at the table.
Save It Chickpeas have always been my favorite pantry staple and seeing them transform with North African spices reminds me of family Sunday dinners when everything felt festive and warm. My kid now requests extra lemon squeezed on top every time.
Storage Tips
This stew keeps in the fridge for up to five days and only grows more flavorful. Store in a glass container to avoid color transfer from the turmeric. For freezing portion stew into meal-sized containers and freeze for up to three months. Thaw in the fridge overnight for easiest reheating.
Ingredient Substitutions
If you do not have sweet potatoes try butternut squash or regular potatoes which hold up nicely. For a spicy kick add a pinch of cayenne or stir in a sliced jalapeño. Spinach or kale can be layered in the last hour for a leafy green boost.
Serving Suggestions
Spoon this stew over fluffy couscous or steamed rice for a heartier meal. Warm flatbread is perfect for scooping up every last bit. Top bowls with extra cilantro toasted almonds or even crumbled feta if dairy works for you.
Cultural Inspiration
Moroccan cuisine is famous for its artful layering of spices and nourishing stews slow cooked for hours. This version brings those classic flavors to the slow cooker so even on busy nights you can enjoy something special. The sweet and savory balance with raisins is a classic North African touch that always surprises first-timers.
Save It Double the recipe and freeze half before adding fresh herbs or lemon juice. When ready to eat reheat in a pot over low heat then stir in fresh cilantro and lemon for that just-made flavor.
Recipe FAQs
- → What vegetables work best in this stew?
Carrots, sweet potatoes, tomatoes, onions, and bell peppers add heartiness and absorb Moroccan spices well.
- → Can I use canned chickpeas?
Yes, canned chickpeas work well. Rinse and drain them before adding for an easy and quick preparation.
- → How spicy is the final dish?
The stew is mildly spiced. Adjust cayenne or chili powder to your taste for extra heat.
- → What should I serve alongside this dish?
Pair it with couscous, rice, or crusty bread to soak up the flavorful sauce.
- → How long does it take to cook in the slow cooker?
Cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender and flavors melded.