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- 2 cups cooked chickpeas (or 1 can, drained and rinsed) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 large carrot, diced - 1 red bell pepper, diced - 1 zucchini, diced - 1 can (14 oz) diced tomatoes - 2 cups vegetable broth - 1 tablespoon olive oil - 2 teaspoons ground cumin - 1 teaspoon ground coriander - 1 teaspoon smoked paprika - 1 teaspoon turmeric - 1/2 teaspoon cinnamon - Salt and pepper to taste - 1/4 cup dried apricots, chopped - Fresh cilantro or parsley for garnish - Cooked couscous or quinoa for serving (optional) When you gather your ingredients, think about the flavors you want. The chickpeas are the star of this stew. They add protein and a nice texture. Use cooked chickpeas for ease. Canned works too; just rinse them well. Fresh veggies bring life to the dish. The onion and garlic give it a strong base. Carrots and bell peppers add sweetness, while zucchini adds a nice crunch. Spices are vital. Cumin and coriander create warmth. Smoked paprika adds depth, while turmeric and cinnamon give it an exotic twist. Don't forget salt and pepper to balance everything. Liquid helps cook the stew. Vegetable broth is perfect, while diced tomatoes add more flavor. If you want a touch of sweetness, toss in chopped dried apricots. They blend beautifully with the spices. For a finishing touch, fresh herbs like cilantro or parsley add brightness. Serve the stew over couscous or quinoa for a filling meal. This blend of ingredients makes the Moroccan chickpea stew a savory delight. Start by heating 1 tablespoon of olive oil in a medium skillet over medium heat. Add 1 medium onion, finely chopped, and 2 cloves of minced garlic. Sauté these for about 3-5 minutes until the onion softens and turns translucent. Once done, transfer this mixture to your slow cooker. This adds a nice depth to the stew. Next, you will add the main ingredients into the slow cooker. Incorporate 2 cups of cooked chickpeas or 1 can, drained and rinsed. Then, toss in 1 large diced carrot, 1 diced red bell pepper, and 1 diced zucchini. Don't forget to add 1 can of diced tomatoes with their juices and 2 cups of vegetable broth. Stir everything together to mix well. Now, it’s time to add flavor. In a small bowl, combine the spices: 2 teaspoons of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of smoked paprika, 1 teaspoon of turmeric, and 1/2 teaspoon of cinnamon. Add salt and pepper to taste. Mix this spice blend well, then stir it into the slow cooker along with the vegetables and chickpeas. For a touch of sweetness, add 1/4 cup of chopped dried apricots. This will balance the spices and bring a unique flavor to the stew. Make sure everything is evenly mixed. Now, cover your slow cooker. You have two options for cooking: you can set it to low heat for 6-8 hours or high heat for 3-4 hours. If you choose low heat, it allows the flavors to meld beautifully. If you're in a hurry, high heat works well too. Check the stew for readiness. It is ready when the vegetables are tender, and the flavors are combined. Before serving, taste the stew and adjust the seasoning as needed. Serve your Moroccan chickpea stew hot, garnished with fresh cilantro or parsley. For a complete meal, ladle the stew over cooked couscous or quinoa, adding a delightful texture to your dish. To boost flavor, you can add extra spices. Try a pinch of cayenne for heat. You can also sprinkle in some ground ginger for warmth. Always taste your stew before serving. Adjust the salt and pepper to your liking. Ensure even cooking by chopping vegetables into similar sizes. This way, they cook at the same rate. I recommend using the low setting for 6-8 hours. If you are in a rush, you can use the high setting for 3-4 hours. Just check that the veggies are tender before serving. {{image_4}} You can change the chickpeas to other legumes. Try lentils or kidney beans for a twist. Each legume brings its own flavor and texture. This keeps the stew exciting and fresh. Adding seasonal vegetables is another great way to mix things up. In spring, toss in asparagus or peas. In winter, use root veggies like sweet potatoes or parsnips. Each season offers new tastes to enjoy. To add sweetness, consider using honey or maple syrup. This balances the spices well. If you like heat, add red pepper flakes or fresh chili. These options can make your stew more exciting. Different herbs can lift your stew's flavor, too. Instead of cilantro, try parsley or mint for a fresh twist. Each herb adds a unique touch. Experiment to find your favorite combination! To keep your Moroccan chickpea stew fresh, follow these tips: - Refrigeration: Cool the stew to room temperature. Place it in an airtight container. Store it in the fridge for up to 4 days. - Freezing: For long-term storage, freeze the stew in a freezer-safe container. Use it within 3 months for the best taste. Leave space at the top to allow for expansion. When it’s time to enjoy the stew again, here’s how: - Methods: Reheat the stew on the stove over low heat. Stir it often to warm evenly. You can also use the microwave in short bursts, stirring in between. - Texture and Flavor: To keep the stew’s texture, add a splash of vegetable broth if it seems thick. Taste it again and add more seasoning if needed. You can enjoy this stew with various sides. Here are some tasty options: - Couscous - Quinoa - Rice - Fresh pita bread - A simple green salad These sides add great texture and flavor to your meal. Yes, this stew is vegan-friendly. All the ingredients are plant-based. You can use canned chickpeas or cook them yourself. The vegetable broth and spices keep it flavorful and hearty. This dish fits well in a vegan diet. Cooking times depend on your slow cooker settings. On low heat, it takes about 6-8 hours. If you choose high heat, it cooks in 3-4 hours. The stew is ready when the veggies are tender and the flavors mix well. This blog post covered how to make a delicious Moroccan chickpea stew. We discussed key ingredients like chickpeas, fresh veggies, and spices. I provided step-by-step instructions for cooking in a slow cooker, along with tips to enhance flavor. You can swap ingredients or adjust seasonings to suit your taste. Finally, I shared storage tips to help keep your stew fresh. With these simple steps, you can enjoy a tasty meal that is easy to make.

Slow Cooker Moroccan Chickpea Stew

Discover the delicious flavors of Savory Moroccan Chickpea Stew made easy in your slow cooker! This comforting dish combines tender chickpeas with vibrant veggies and fragrant spices, creating a hearty meal that's perfect for any night of the week. Ideal for busy schedules, just set it and forget it! Ready to savor this delightful stew? Click through for the full recipe and tips on serving it with couscous or quinoa for an unforgettable dinner experience.
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Ingredients
  

2 cups cooked chickpeas (or 1 can, drained and rinsed)

1 medium onion, finely chopped

2 cloves garlic, minced

1 large carrot, diced

1 red bell pepper, diced

1 zucchini, diced

1 can (14 oz) diced tomatoes

2 cups vegetable broth

1 tablespoon olive oil

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 teaspoon turmeric

1/2 teaspoon cinnamon

Salt and pepper to taste

1/4 cup dried apricots, chopped

Fresh cilantro or parsley for garnish

Cooked couscous or quinoa for serving (optional)

Instructions
 

Begin by heating the olive oil in a medium skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing them until the onion softens and becomes translucent, approximately 3-5 minutes.

    Once sautéed, transfer the mixture of onion and garlic into the bowl of your slow cooker.

      Into the slow cooker, add the vegetable broth, diced tomatoes (with juices), diced carrots, bell pepper, zucchini, and the chickpeas. Stir well to combine.

        In a separate small bowl, combine the ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, salt, and pepper. Mix these spices thoroughly, then stir this flavorful blend into the vegetables and chickpeas in the slow cooker.

          Toss in the chopped dried apricots, which will contribute a natural sweetness and enhance the overall flavor profile. Ensure everything is evenly mixed.

            Securely cover the slow cooker and set it to cook on low heat for 6-8 hours. Alternatively, if you're short on time, you can cook it on high for 3-4 hours. The stew is ready when the vegetables are tender and all the flavors are harmoniously combined.

              Before serving, give the stew a taste and adjust the seasoning with extra salt or pepper if desired.

                Serve the Moroccan chickpea stew hot, garnished generously with fresh cilantro or parsley for a vibrant touch. For a heartier meal, ladle the stew over cooked couscous or quinoa, adding an enjoyable texture to the dish.

                  Prep Time, Total Time, Servings: 15 minutes | 6-8 hours cooking | 4 servings