Moroccan
Slow Cooker Moroccan Chickpea Stew
Chickpeas simmer with tomatoes, sweet potato, and warm spices into a thick vegetarian stew. Serve over couscous or with flatbread.
- Prep
- 15 min
- Cook
- 7 hr
- Total
- 7 hr 15 min
- Servings
- 6
- Difficulty
- Easy
Photo: epredator (CC BY). Source
Why you’ll love it
- Dried spices bloom gently during the long cook.
- Sweet potato softens and thickens the broth naturally.
- Pantry beans keep the cost low and protein steady.
- One pot means minimal cleanup after dinner.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Add olive oil, onion, garlic, sweet potato, chickpeas, and crushed tomatoes to the slow cooker.
- 2
Stir in cumin, coriander, cinnamon, smoked paprika, and vegetable broth.
- 3
Cover and cook on low for 7 hours until the sweet potato is soft.
- 4
Mash a few chickpeas against the side of the pot to thicken the stew slightly.
- 5
Stir in cilantro, taste, and add salt if needed.
- 6
Ladle into bowls and serve hot.
Pro tips
- Cut sweet potato into even 1-inch cubes so they cook at the same rate.
- If the stew is thin, leave the lid ajar for the last 30 minutes on high.
- A squeeze of lemon at the table brightens the spices.
Easy substitutions
- sweet potato
- butternut squash cubes
- chickpeas
- cannellini beans
- cilantro
- fresh parsley
Storage and reheating
Storage
Cool and refrigerate up to 5 days or freeze in portions up to 3 months.
Reheating
Reheat on the stovetop over medium heat, adding a splash of broth if thick.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 280
- Protein
- 12 g
- Carbs
- 48 g
- Fat
- 6 g
- Fiber
- 12 g
Budget friendly · Slow Cooker · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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