Easy Slow Cooker Moroccan Chickpea Stew (Vegan!)

Introduction & Inspiration

Let me whisk you away to the vibrant flavors of Morocco with this incredibly easy and soul-warming Slow Cooker Chickpea Stew! Imagine tender chickpeas, sweet carrots, colorful bell peppers, and onions slowly simmered in a fragrant tomato broth infused with a beautiful blend of classic Moroccan spices like cumin, coriander, and cinnamon, plus a gentle kick of cayenne if you like. The slow cooker does all the work, melding these flavors into a rich, satisfying stew.

My inspiration for this recipe comes from my love for the complex, warm spice profiles found in Moroccan tagines, but wanting a super simple, hands-off vegetarian version perfect for weeknight meals. Using canned chickpeas and diced tomatoes makes the prep incredibly fast – mostly just chopping vegetables!

This stew is perfect for anyone looking for a healthy, flavorful, plant-based meal. It’s packed with fiber and nutrients, naturally vegan and gluten-free, and makes your house smell absolutely amazing while it cooks. It is a perfect comforting recipe.

Nostalgic Appeal / Comfort Factor

Hearty stews brimming with vegetables and aromatic spices are the epitome of comfort food, especially on cooler days. While specifically Moroccan flavors might be less universally nostalgic than some dishes, the warm spice blend (cumin, coriander, cinnamon) is incredibly inviting and comforting in its own right. The combination of tender chickpeas and vegetables in a savory broth feels deeply nourishing and satisfying.

This recipe offers the comfort of a slow-cooked meal – easy preparation leading to deeply melded flavors – combined with the vibrant, slightly exotic appeal of Moroccan spices. It’s a wonderful way to explore new flavors within a familiar, comforting stew format.

It’s a wholesome, satisfying dish that feels both adventurous and deeply comforting. A perfect dish to warm up.

Homemade Focus (Effortless Slow Cooking & Spice Blend)

This recipe shines through its simple, homemade preparation using the effortless magic of the slow cooker. You’re combining fresh vegetables like onion, carrots, and bell peppers with convenient pantry staples (canned chickpeas and tomatoes) and crafting the flavor profile yourself with a specific blend of dried spices.

The “homemade” aspect lies in this fresh vegetable prep and the thoughtful combination of spices that define the dish. Letting these ingredients simmer slowly together allows the flavors to deepen and meld in a way that quick stovetop cooking can’t replicate, all while you attend to other things.

It celebrates how easy it is to create a flavorful, globally-inspired, and healthy meal from scratch using the convenience of a slow cooker. The homemade taste is rich and satisfying.

Flavor Goal

The primary flavor goal is a rich, balanced stew with earthy, warm, and slightly sweet notes from the Moroccan-inspired spice blend, complemented by tender vegetables and hearty chickpeas in a savory tomato-vegetable broth.

The cumin and coriander should provide earthy depth, the cinnamon a subtle warmth and sweetness, and the optional cayenne a gentle background heat. The vegetables (carrots, peppers, onions) should become very tender and contribute their natural sweetness. The chickpeas provide a satisfying, slightly nutty base.

The overall experience should be a thick, flavorful, aromatic stew that is both comforting and vibrant, showcasing the beautiful interplay of spices and vegetables. A perfect balance between flavour and texture.

Ingredient Insights

• Chickpeas (Canned): The hearty, protein-packed star. Using canned chickpeas (drained and rinsed) makes this incredibly easy for the slow cooker.
• Diced Tomatoes (Canned, Undrained): Provide the tomato base, acidity, and essential cooking liquid. Undrained adds necessary moisture.
• Onion (Chopped): Essential aromatic base, sweetens during slow cooking.
• Carrots (Sliced): Add natural sweetness, color, and texture.
• Bell Pepper (Chopped): Adds sweetness and softens beautifully. Any color works.
• Garlic (Minced): Provides crucial savory depth.
• Spices (Ground Cumin, Ground Coriander, Cinnamon, Cayenne Pepper – optional): The Moroccan-inspired flavor core. Cumin is earthy, coriander is bright/citrusy, cinnamon adds warmth (use sparingly), cayenne adds optional heat.
• Salt and Pepper: Essential to enhance all the flavors. Adjust based on broth/tomato saltiness.
• Vegetable Broth: Adds liquid volume and savory depth. Use low-sodium if possible to control salt level.
• Fresh Cilantro (Garnish): Adds a crucial pop of fresh, herbaceous flavor at the end that brightens the stew. Fresh parsley could substitute.
• Serving Suggestions (Couscous or Bread): Couscous is a classic pairing with Moroccan stews. Crusty bread is great for dipping.

Essential Equipment

• Slow Cooker (Crockpot): The main cooking appliance. A 5-6 quart size is generally suitable.
• Knife & Cutting Board: For chopping onion, carrots, bell pepper, mincing garlic, chopping cilantro.
• Can Opener: For chickpeas and tomatoes.
• Measuring Cups & Spoons:
• Large Spoon or Spatula: For stirring ingredients in the slow cooker.

Ingredients

(Based on 1x column)

Stew Ingredients:

• ▢ 2 cans (15 oz each) chickpeas, drained and rinsed
• ▢ 1 can (14 oz) diced tomatoes, undrained
• ▢ 1 medium onion, chopped
• ▢ 2 carrots, sliced
• ▢ 1 bell pepper (any color), chopped
• ▢ 4 cloves garlic, minced
• ▢ 1 tbsp ground cumin
• ▢ 1 tbsp ground coriander
• ▢ 1 tsp cinnamon
• ▢ 1/2 tsp cayenne pepper (optional)
• ▢ Salt and pepper, to taste (start with ~1/2 tsp salt, 1/4 tsp pepper)
• ▢ 2 cups vegetable broth (low-sodium recommended)

Garnish:

• ▢ Fresh cilantro, chopped

For Serving (Optional):

• ▢ Cooked couscous or crusty bread

Step-by-Step Instructions

1. Prepare Vegetables:

• Chop the onion, slice the carrots (into rounds or half-moons), chop the bell pepper, and mince the garlic. Drain and rinse the canned chickpeas.

2. Combine Ingredients in Slow Cooker:

• Place the drained and rinsed chickpeas, undrained diced tomatoes, chopped onion, sliced carrots, chopped bell pepper, and minced garlic into the insert of your slow cooker.
• Sprinkle the ground cumin, ground coriander, cinnamon, optional cayenne pepper, salt, and black pepper over the vegetables and chickpeas.
• Pour in the vegetable broth.

3. Stir and Cook:

• Stir all the ingredients together well directly in the slow cooker insert, ensuring the spices are reasonably distributed.
• Place the lid securely on the slow cooker.
• Cook on the LOW setting for 6-7 hours OR on the HIGH setting for 3-4 hours. The vegetables should be very tender when done.

4. Serve:

• Once the cooking time is complete and the vegetables are tender, give the stew a gentle stir. Taste and adjust salt and pepper if needed.
• Ladle the hot Moroccan Chickpea Stew into bowls.
• Garnish generously with fresh chopped cilantro just before serving.
• Serve alongside cooked couscous or with warm crusty bread for dipping.

Troubleshooting

• Stew Too Watery: Vegetables release liquid. If it seems excessively watery at the end, remove the lid and cook on HIGH for another 30 minutes to allow some liquid to evaporate. Alternatively, mash some of the chickpeas against the side of the cooker with a spoon to help thicken the broth slightly.
• Vegetables Undercooked: Needs more cooking time, especially if using the LOW setting or if vegetables were cut very large. Ensure slow cooker was properly heated.
• Vegetables Too Mushy: Cooked too long, especially on HIGH or if vegetables were cut very small. Check for tenderness at the lower end of the cook time range next time.
• Flavor Bland: Needs more salt! Also ensure spices weren’t old (dried spices lose potency). Consider adding a squeeze of lemon juice or a dash of harissa paste at the end for brightness/depth.

Tips and Variations

• Spice Adjustment: Tailor the spices to your preference. Add more cumin/coriander if you love them, reduce cinnamon if preferred, adjust cayenne for heat. A pinch of turmeric or ground ginger also fits well.
• Add Sweetness/Texture: Stir in 1/2 cup of dried apricots or raisins during the last hour of cooking for a traditional sweet element.
• More Veggies: Add cubed sweet potato or butternut squash (add at the beginning as they take longer to cook). Stir in chopped zucchini or fresh spinach during the last 30 minutes.
• Greens: Besides spinach, chopped kale (added earlier) also works well.
• Lemon Brightness: Although not listed, stirring in 1-2 tablespoons of fresh lemon juice or adding some preserved lemon (chopped) at the end significantly brightens the flavors.
• Make Ahead/Freezing: This stew reheats beautifully and the flavors often deepen overnight. Store leftovers refrigerated for 3-4 days. It also freezes well; cool completely and freeze in airtight containers for up to 3 months. Thaw and reheat gently.

Serving and Pairing Suggestions

• Serve Hot: Best enjoyed warm.
• With Couscous: Fluffy couscous (plain or pearl) is the classic pairing to soak up the broth.
• With Rice or Quinoa: Brown rice, white rice, or quinoa are also great bases.
• With Crusty Bread: Essential for dipping!
• Toppings: Besides cilantro, a dollop of plain yogurt (dairy or non-dairy), a sprinkle of toasted almonds or pumpkin seeds, or a drizzle of harissa paste are great additions.

Nutritional Information

(Note: Estimated, per serving, assuming 4-6 servings. Very healthy, high fiber.)

• Calories: 250-350
• Fat: 5-10g
• Saturated Fat: <1-2g
• Cholesterol: 0mg
• Sodium: 600-900mg+ (Depends heavily on broth, canned tomatoes, added salt)
• Total Carbohydrates: 40-55g
• Dietary Fiber: 10-15g+
• Sugars: 10-18g (natural sugars from vegetables)
• Protein: 10-15g+

Print

Recipe Summary and Q&A

Summary: This Slow Cooker Moroccan Chickpea Stew is a vegan, one-pot meal made by combining canned chickpeas, canned diced tomatoes, fresh onion, carrots, bell pepper, garlic, vegetable broth, and a blend of Moroccan-inspired spices (cumin, coriander, cinnamon, optional cayenne) in a slow cooker. It’s cooked on low or high until the vegetables are tender and served hot, garnished with fresh cilantro, often alongside couscous or bread.

Q&A:

• Q: Can I use dried chickpeas instead of canned?
  • A: Yes, but you MUST soak and cook the dried chickpeas completely before adding them to the slow cooker with the other ingredients, as they will not cook fully from dry in the slow cooker within the recipe’s timeframe and liquid amount. Using canned chickpeas is key to the ease of this recipe.
• Q: Is this recipe spicy?
  • A: Only if you include the optional cayenne pepper. The amount listed (1/2 tsp) will add a noticeable warmth. Adjust or omit based on your preference. The other spices (cumin, coriander, cinnamon) are warm and aromatic, not hot.
• Q: Can I add other spices?
  • A: Absolutely! Turmeric, ginger, a pinch of saffron (bloomed first), or smoked paprika would all fit well within the Moroccan flavor profile.
• Q: What if I don’t have all the vegetables listed?
  • A: This recipe is flexible! You can omit one if needed, or substitute with similar vegetables like celery, zucchini, or sweet potato (adjust cook time for harder veg). The core flavors come from the chickpeas, tomatoes, onions, garlic, and spices.