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Moroccan Chickpea Stew Recipe

Delicious Moroccan Chickpea Stew Recipe for Cozy Nights

A hearty vegan Moroccan Chickpea Stew that's perfect for cozy nights, filled with spices and vegetables.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: Moroccan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive Oil Substitute with any neutral oil if needed.
  • 1 medium White Onion Yellow or sweet onion works well too.
  • 4 cloves Garlic Fresh minced is preferred.
  • 2 medium Carrots Consider parsnips or bell peppers for variation.
  • 1 medium Red Bell Pepper Use green bell pepper if desired.
  • 1 teaspoon Kosher Salt Adjust based on preference.
  • 1 teaspoon Black Pepper Fresh-ground is best.
  • 1 teaspoon Ground Cumin Omit if allergic.
  • 1 teaspoon Smoked Paprika Regular paprika can be used.
  • 1 teaspoon Ground Coriander Could be omitted.
  • 1 teaspoon Ground Cinnamon Enhances warmth.
  • 1 teaspoon Ground Ginger Replace with fresh ginger if preferred.
  • 1/4 teaspoon Cayenne Pepper Adjust based on spice tolerance.
  • 2 cups Diced Sweet Potato Can switch with butternut squash.
  • 1 cup Peeled and Chopped Golden Beet Red beet is an acceptable substitute.
  • 1 can Fire-Roasted Diced Tomatoes Regular diced tomatoes can be used.
  • 1 cup Dried Chickpeas Canned can be added later if short on time.
  • 4 cups Vegetable Broth Use homemade or store-bought.
  • 1/2 cup Chopped Dried Apricots Can be swapped with raisins.
  • 1/4 cup Fresh Cilantro Can use parsley or omit.
  • 1 medium Lemon Juiced to balance flavors.

Equipment

  • Slow Cooker
  • Skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat olive oil over medium heat. Add diced onion, minced garlic, sliced carrots, and chopped red bell pepper. Sauté for about 5 minutes until softened.
  2. Stir in ground cumin, smoked paprika, ground coriander, ground cinnamon, and cayenne pepper. Toast the spices for 1-2 minutes until fragrant.
  3. Transfer sautéed mixture into a slow cooker. Add diced sweet potato, chopped golden beet, diced tomatoes, dried chickpeas, vegetable broth, and dried apricots. Stir to combine.
  4. Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours until chickpeas and vegetables are softened.
  5. Stir in chopped cilantro and juice of one lemon. Adjust seasoning with salt and pepper.
  6. Ladle stew into bowls and garnish with additional cilantro if desired.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 40gProtein: 10gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 300mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 150IUVitamin C: 50mgCalcium: 6mgIron: 20mg

Notes

For best flavor, sauté aromatics before adding to the slow cooker. Fresh herbs add brightness to the stew.

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