SLOW COOKER MOROCCAN CHICKPEA STEW
on Nov 02, 2025, Updated Jan 19, 2026
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Sweet potatoes, carrots, and bell pepper are combined with veggie broth, coconut milk, chickpeas, and loads of spices in this bold, rich, plant-based slow cooker recipe.
This Moroccan Chickpea Stew is the perfect nourishing meal when you just want to cozy up on the sofa. And best of all, it takes less than 10 minutes to prep because the slow cooker does all the work!
Just add some chopped veggies along with pantry staples like broth, canned tomatoes, and coconut milk, and a handful of rich spices into the pot. In a few hours – either 3 or 6, depending on your slow cooker’s setting – you’ll have a nutrient-dense stew that will fill you up on plant-based protein.
Canned chickpeas are a great way to get some protein in, and the beans add another dimension to the stew, too.
And if you do eat meat, go ahead and add some pulled or shredded chicken once everything is cooked. Either way, I know you’re going to love it. Enjoy!
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Key Ingredients for Moroccan Stew
Sprinkle a few spices, open a few cans, and pour everything into the slow cooker for a nutrient-packed stew. Here’s what you’ll need.
- Onion, Garlic, and Ginger: A trifecta of bold flavors! The fresh ginger really amps up the coziness of this recipe.
- Veggies: Carrots, red bell pepper, and sweet potatoes form the base of this Moroccan-inspired stew. For an extra boost of goodness, I toss in a few cups of either baby spinach or kale at the very end of cooking.
- Canned Chickpeas: A popular ingredient in Middle Eastern and Mediterranean cuisine, chickpeas have a mild, buttery flavor. They’re also a great source of plant-based protein!
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Pin It- Fire-roasted Diced Tomatoes: Leaning on canned staples like fire-roasted diced tomatoes is great for those of us who are trying to make dinnertime easier.
- Full-fat Coconut Milk: Canned coconut milk gives the stew a richness without the need for heavy cream.
- Vegetable Broth: To keep this 100% plant-based, I relied on vegetable broth for the base, but you could swap it with chicken bone broth for extra protein.
- Spices: Moroccan food is all about the spice! Cumin, ground coriander, smoked paprika, cinnamon, and ground turmeric are commonly found in this African country.
- Maple Syrup: Totally optional, but a bit of maple syrup can make the dish really sing.
- Lemon Juice: Some acid helps brighten the stew after it’s done cooking low and slow.
- Garnishes: If desired, some chopped parsley or cilantro is a nice touch, as is a dollop of unsweetened dairy-free yogurt or even a drizzle of tahini to really complement the heartiness of the veggies.
How to Make Moroccan Chicken Stew
It couldn’t get easier than this…Add everything to the slow cooker, leaving out the spinach/kale, lemon juice, and garnishes. Stir well.
Cover and cook on low for 6 hours or high for 3 hours, until sweet potatoes and carrots are fork-tender.
Stir in spinach or kale and lemon juice in the last 5 to 10 minutes until wilted. Taste and adjust salt or maple syrup as needed.
To make the stew a bit more creamy, you can ladle 1/3 of the stew into a blender and blend until smooth. Return the blended mixture to the stew. This is an optional step, so feel free to skip it if you’re short on time.
When ready to serve, top with herbs and a dollop of dairy-free yogurt or a drizzle of tahini, if desired. Enjoy!
FAQ and Recipe Variations for Moroccan Stew
I haven’t tried making this in a Dutch oven or similar pot, but it should work just as well! Follow the recipe as is, allowing the sweet potato and carrots to become fork-tender. Let it simmer on medium-low before adding the spinach/kale and lemon juice.
Absolutely! Pulled rotisserie chicken would be an easy addition for extra protein. You could also add cubed chicken thighs, allowing them to fully cook with everything else in the slow cooker.
Unsweetened cashew milk should be an easy substitute for coconut milk. Note, it won’t be as rich or creamy as canned coconut milk, but it won’t greatly impact the taste or texture.
More Slow Cooker Recipes You’ll Love:
- Slow Cooker Salsa Verde Chicken Tacos
- Slow Cooker Pulled Chicken Sandwich with Cabbage Slaw
- Slow Cooker Hot Honey Chicken Bowls
SLOW COOKER MOROCCAN CHICKPEA STEW
Ingredients
- 1 small yellow onion, diced
- 3 cloves garlic, grated
- 1 tablespoon grated fresh ginger
- 2 medium carrots, peeled and chopped
- 1 red bell pepper, chopped
- 1 small sweet potato, peeled and diced
- (1) 15-ounce can chickpeas, drained and rinsed
- (1) 15-ounce can fire roasted diced tomatoes
- (1) 13.5-ounce can full-fat coconut milk
- 1 ½ cups vegetable broth
- 2 teaspoons cumin
- 1 ½ teaspoons ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- ¼ teaspoon ground turmeric
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon fresh ground black pepper
- 1-2 teaspoons maple syrup (optional)
- 1-2 cups baby spinach or kale, roughly chopped
- Juice of ½ lemon
- Chopped parsley or cilantro, for garnish (optional)
- Unsweetened dairy-free yogurt or drizzle of tahini, for garnish (optional)
Instructions
- Add everything to the slow cooker, leaving out the spinach/kale, lemon juice, and garnishes. Stir well.
- Cover and cook on low for 6 hours or high for 3 hours, until sweet potatoes and carrots are fork-tender.
- Stir in spinach/kale and lemon juice in the last 5 to 10 minutes until wilted. Taste and adjust salt or maple syrup as needed.
- Optional: Ladle 1/3 of the stew into a blender and blend until smooth. Return the blended mixture to the stew.
- Top with herbs and a dollop of dairy-free yogurt or a drizzle of tahini, if desired. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing Recipe and so easy to make!
Thank you so much, Michelle!