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- 1 can (15 oz) chickpeas, drained and rinsed - 1 large onion, chopped - 2 cloves garlic, minced - 1 medium sweet potato, diced - 1 red bell pepper, chopped - 1 zucchini, chopped Chickpeas are the star of this stew. They add protein and a creamy texture. Onions and garlic create a strong base. Sweet potatoes add sweetness and heartiness. Red bell peppers and zucchini bring color and crunch. - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon ground cinnamon - 1 teaspoon turmeric - ½ teaspoon cayenne pepper (adjust for spice preference) - 2 cups vegetable broth - 2 tablespoons olive oil The spices give this stew a warm, inviting taste. Cumin and coriander are key for that classic Moroccan flavor. Cinnamon adds depth, while turmeric brings a lovely color. Cayenne pepper gives it a kick, but you can adjust it. Olive oil adds richness and helps blend all the flavors. - Fresh cilantro or parsley - Lemon wedges Fresh herbs brighten up each bowl. Cilantro or parsley adds a fresh touch. Lemon wedges let you add a zesty burst to each bite. This stew is perfect with crusty bread or over fluffy couscous. Start by adding the chopped onion and minced garlic to the bottom of your slow cooker. This creates a fragrant base that will infuse the stew with great flavor. Next, layer the diced sweet potato, chopped bell pepper, and zucchini right over the onion and garlic. This mix of veggies not only adds color but also texture. Now rinse the canned chickpeas under cold water. This step helps remove excess salt. Add the rinsed chickpeas on top of the veggie layers. Then, pour in the can of diced tomatoes, juices included. The tomatoes will help create a nice sauce for the stew. In a separate bowl, mix together the vegetable broth with ground cumin, coriander, cinnamon, turmeric, cayenne pepper, salt, and pepper. Stir it well to blend the spices. Pour this spiced broth mixture over the ingredients in the slow cooker. It should cover everything nicely. Finally, drizzle the olive oil over the top to add richness and depth of flavor. Cover the slow cooker and set it to cook on low for 6-8 hours or high for 4-5 hours. This slow cooking helps meld all the flavors together. After the cooking time, check for doneness. The vegetables should be tender and the stew should smell amazing. If needed, adjust the seasoning before serving. How to adjust spice levels To change spice levels, start with less cayenne pepper. Taste the stew after cooking. If you want more heat, add a bit more cayenne. You can also use hot sauce at the end. Varying cook times based on slow cooker models Each slow cooker cooks a bit differently. Check your stew for doneness after about six hours on low. If your cooker is faster, it may be done sooner. If it’s slower, it may need more time. Always trust your taste buds! Additional spices and herbs to consider You can add more spices for a deeper flavor. Try some smoked paprika or ginger. Fresh herbs like thyme or mint can also add a nice touch. Mix and match to find your favorite blend. Suggestions for umami boosters To boost umami, add a tablespoon of soy sauce or miso paste. These add a savory depth to your stew. You can also include a splash of balsamic vinegar for extra richness. Serving suggestions and pairings Serve the stew over fluffy couscous or rice for a filling meal. You can also pair it with warm, crusty bread. A side salad with lemon vinaigrette brightens the meal. Creative garnish options Garnish each bowl with fresh cilantro or parsley. Add a sprinkle of toasted sesame seeds for crunch. A squeeze of lemon juice right before eating enhances the flavors wonderfully. {{image_2}} You can customize your stew with different vegetables. Try using carrots or eggplant. These veggies add unique flavors and textures. If you want a new twist, swap chickpeas for lentils or black beans. Each bean brings its own taste and texture, making your stew special. To make the stew vegan, ensure your broth is plant-based. The current recipe is already vegan friendly. If you need it gluten-free, check your vegetable broth. Most are gluten-free, but it's good to confirm. For low-sodium diets, use low-sodium broth and skip the added salt. You still get great flavor while keeping it healthy. Add dried fruits for a sweet touch. Raisins or apricots pair well with the spices. They add a nice contrast and depth to the dish. Feel free to play with spices too! Instead of the usual mix, try curry powder or garam masala. These options will give your stew a whole new vibe. To store leftover stew, let it cool first. Then, transfer it into a container. Use a glass or plastic container with a tight lid. This keeps the stew fresh and prevents spills. Keep it in the fridge for up to five days. You can freeze portions for later use. Divide the stew into smaller containers or freezer bags. Make sure to leave some space for expansion. When you're ready to eat, take it out and thaw in the fridge overnight. Reheat it on the stove or in the microwave until hot. In the fridge, the stew lasts for about five days. In the freezer, it can last up to three months. Make sure to label your containers with the date. This helps you keep track of how long it’s been stored. Yes, you can use dried chickpeas! You must soak and cook them first. Soak the dried chickpeas overnight in water. This helps them soften. After soaking, drain and rinse them. Then, boil them in fresh water for 1 to 1.5 hours. Ensure they are tender before adding them to the stew. This method takes more time but adds a great texture and flavor. You can serve this stew with several tasty sides. Here are some ideas: - Steamed rice or quinoa - Crusty bread or pita - A fresh green salad - Couscous for an extra Moroccan touch - Yogurt for a creamy contrast These pairings balance the flavors and add variety to your meal. To increase the heat, add more cayenne pepper. Start with a small amount, around a half teaspoon. Taste the stew, and add more if you like. You can also try adding fresh chili peppers or red pepper flakes. For a smoky flavor, include smoked paprika. Just be careful not to overpower the other spices. Adjust to your taste for the perfect spicy kick! In this post, we explored the rich, tasty world of Moroccan Chickpea Stew. We covered the key ingredients, including chickpeas and various vegetables. I shared easy steps for preparing and cooking the stew, along with tips to enhance its flavors. We also discussed ingredient swaps and dietary options to suit different needs. This stew is simple, healthy, and full of flavor. It's perfect for any meal. Enjoy making it your own and delight in the warmth it brings to your table.

Slow Cooker Moroccan Chickpea Stew

Discover the incredible flavors of Slow Cooker Moroccan Chickpea Stew in your kitchen! This hearty, nutritious dish combines chickpeas, sweet potatoes, and colorful veggies with aromatic spices for a delightful meal that practically cooks itself. Perfect for busy days, just prepare the ingredients, set your slow cooker, and let the magic happen. Click through to explore the full recipe and bring a taste of Morocco to your table!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 large onion, chopped

2 cloves garlic, minced

1 medium sweet potato, diced

1 red bell pepper, chopped

1 zucchini, chopped

1 can (14 oz) diced tomatoes

2 cups vegetable broth

2 tablespoons olive oil

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon turmeric

½ teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Lemon wedges for serving

Instructions
 

In the slow cooker, add the chopped onion and garlic at the bottom to create a fragrant base.

    Layer the diced sweet potato, bell pepper, and zucchini over the onions and garlic.

      Rinse and add the chickpeas on top of the vegetables, then pour in the diced tomatoes along with their juices.

        In a separate bowl, mix the vegetable broth with cumin, coriander, cinnamon, turmeric, cayenne pepper, as well as salt and pepper. Stir to combine.

          Pour the spiced broth mixture into the slow cooker, ensuring it covers all the ingredients.

            Drizzle the olive oil over the top of the mixture for added richness.

              Cover the slow cooker and set it to cook on low for 6-8 hours or high for 4-5 hours, until vegetables are tender and flavors melded.

                Once cooked, taste the stew and adjust seasoning if necessary.

                  Serve warm, garnished with fresh cilantro or parsley and alongside lemon wedges for squeezing.

                    Prep Time: 15 minutes | Total Time: 6-8 hours (slow cooker) | Servings: 4-6