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Moroccan Slow Cooker Chickpea Stew - Olivia Adriance
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5 from 1 vote

SLOW COOKER MOROCCAN CHICKPEA STEW

This is a cozy, hearty stew that takes only 10 minutes of prep time and is meal-prep friendly. A meal everyone, including your plant-based friends, will love!
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Dinner, Main Course
Cuisine: American, Moroccan, North African
Keyword: Plant-based recipes, Slow cooker chicken, Slow cooker recipes, Vegan recipes
Servings: 6
Author: Olivia Adriance

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

Like most slow cooker recipes, this one is great for meal prep! It can be stored in an airtight container in the fridge for up to three days, or in the freezer for one to three months.

Nutrition

Calories: 310kcal | Carbohydrates: 36g | Protein: 9g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 580mg | Potassium: 586mg | Fiber: 8g | Sugar: 10g | Vitamin A: 7693IU | Vitamin C: 32mg | Calcium: 101mg | Iron: 6mg