Slow Cooker Moroccan Chickpea Stew (Printable Version)

Aromatic Moroccan spices with chickpeas and veggies brought together in a flavorful slow-cooked dish.

# What You'll Need:

→ Vegetables

01 - 1 large onion, diced
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, chopped
04 - 1 large red bell pepper, chopped
05 - 1 can (14.5 oz) diced tomatoes, with juice

→ Legumes

06 - 2 cans (15 oz each) chickpeas, drained and rinsed

→ Spices and Seasonings

07 - 2 teaspoons ground cumin
08 - 1 1/2 teaspoons ground coriander
09 - 1 teaspoon ground cinnamon
10 - 3/4 teaspoon smoked paprika
11 - 1/2 teaspoon ground turmeric
12 - 1/4 teaspoon cayenne pepper
13 - 1 teaspoon salt
14 - 1/2 teaspoon freshly ground black pepper

→ Liquids

15 - 3 cups vegetable broth

→ Additional

16 - 2 tablespoons tomato paste
17 - 2 tablespoons olive oil
18 - 2 cloves garlic, minced
19 - 2 cups baby spinach, roughly chopped

# Directions:

01 - Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 4 minutes until translucent. Stir in garlic, carrots, celery, and bell pepper, cooking for 4 more minutes.
02 - Transfer sautéed vegetables to the slow cooker. Add chickpeas, diced tomatoes with juice, tomato paste, ground cumin, coriander, cinnamon, smoked paprika, turmeric, cayenne, salt, and black pepper.
03 - Pour vegetable broth over all ingredients. Stir well to combine. Cover and cook on low setting for 7 hours, or until vegetables are tender and flavours meld.
04 - Stir in chopped baby spinach during the final 10 minutes of cooking, allowing it to wilt fully.
05 - Ladle stew into bowls and garnish as desired. Serve hot.

# Additional Tips::

01 -
  • Ready to throw together in minutes before work then dinner is done when you arrive home
  • Packed with plant-based protein and warming North African flavors
  • Gently simmers into rich comfort with barely any effort
02 -
  • Naturally vegan and gluten free
  • Freezes beautifully for future fast meals
  • High in fiber and resistant starch for lasting fullness
03 -
  • Always rinse canned chickpeas really well to keep the stew from tasting flat
  • Do not skip blooming the spices at the start as it makes all the difference in flavor
  • If your slow cooker runs hot check at the earlier end of the time window sweet potatoes should be tender but not mushy

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