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- 2 cans (15 oz each) chickpeas, rinsed and drained - 1 large onion, diced - 3 cloves garlic, minced - 2 carrots, diced - 1 red bell pepper, diced - 1 zucchini, diced - 1 can (14 oz) diced tomatoes - 1 cup vegetable broth - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon ground cinnamon - 1/2 teaspoon turmeric - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1 cup spinach (fresh or frozen) - 1/4 cup raisins or dried apricots, chopped (optional) - 2 tablespoons olive oil - Fresh cilantro or parsley for garnish When choosing chickpeas, pick canned ones with no added salt. This keeps the stew healthy. Look for firm vegetables. Fresh veggies add the best flavor. The bell pepper should be bright and smooth, while the onion should feel heavy. For spices, check the date on the jar. Fresh spices give more taste. Always choose good quality vegetable broth for depth of flavor. To enhance your stew, consider adding chopped raisins or dried apricots. They bring a sweet touch that pairs well with spices. A squeeze of lemon juice brightens the dish too. You can also add a handful of nuts like almonds for crunch. If you love heat, toss in some red pepper flakes. Adjust these add-ins based on your taste. Start by rinsing the chickpeas under cold water. This removes any excess salt. Next, dice the onion, garlic, carrots, bell pepper, and zucchini. Aim for bite-sized pieces to ensure even cooking. Each vegetable adds its own flavor and texture. In a skillet, heat two tablespoons of olive oil over medium heat. Add the diced onion and garlic. Sauté for about five minutes. You want them to turn translucent and smell fragrant. This step builds a great base for your stew. Transfer the sautéed onions and garlic to the slow cooker. Add the chickpeas, diced carrots, bell pepper, zucchini, and canned tomatoes with their juice. Pour in one cup of vegetable broth. This will keep the stew moist and flavorful. Now it’s time to season! Sprinkle in cumin, coriander, cinnamon, turmeric, smoked paprika, salt, and pepper. If you like, add raisins or chopped dried apricots for a sweet twist. Stir everything well to mix the flavors. Set the slow cooker on low for six to eight hours. If you’re short on time, the high setting cooks it in three to four hours. Just until the vegetables are tender will do! When making Moroccan chickpea stew, avoid overcooking the vegetables. They should stay tender, not mushy. Also, don’t skip rinsing the chickpeas. This helps remove excess salt and improves taste. If you forget to add spices, your stew will lack flavor. Always season well before cooking. Lastly, don’t rush. Slow cooking lets flavors blend beautifully. To boost the flavor, use fresh herbs like cilantro or parsley. Add them just before serving for a bright taste. You can also mix in a pinch of cayenne pepper for heat. If you love depth, try adding fresh ginger. It pairs well with the spices. You can also toast your spices in olive oil before adding them to the stew. This step brings out their full aroma. Serve your stew in deep bowls for a cozy feel. Pair it with crusty bread or fluffy couscous. This helps soak up all the delicious broth. You can also top it with a dollop of yogurt for creaminess. For a fun twist, add a sprinkle of lemon juice. It brightens the dish and adds a fresh zing. Enjoy it with friends or family for a hearty meal. {{image_2}} This stew is a great vegetarian dish. You just need chickpeas and veggies. It is also vegan. Simply skip any animal products. Use vegetable broth, and you are all set. Add more veggies, like sweet potatoes or kale, for extra nutrients. Want to add protein? Chicken or tofu works well. For chicken, use diced pieces. Add it to the slow cooker with the other ingredients. For tofu, use firm tofu. Cube it and add it in the last hour of cooking. This way, it absorbs the flavors. Feel free to swap veggies based on what you have. Try butternut squash or green beans. Each vegetable brings its own taste. You can mix and match to keep things fresh. Carrots and zucchini add a nice crunch. Use your favorite seasonal veggies for the best flavor! To store leftovers, let the stew cool first. Transfer it to an airtight container. You can keep it in the fridge for up to five days. Make sure to label the container with the date. This way, you know when it was made. When you're ready to eat, you can easily reheat the stew. Pour it into a pot over medium heat. Stir it occasionally until it’s hot. If it’s too thick, add a splash of water or broth. You can also use the microwave. Heat it in a safe bowl for about two to three minutes. Stir halfway through for even heating. To freeze the stew, let it cool completely. Place it in freezer-safe containers or bags. Leave some space at the top, as liquids expand when frozen. The stew can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Then reheat it on the stove or in the microwave. Enjoy a quick and tasty meal anytime! If you need a substitute for chickpeas, you have options. You can use white beans, black beans, or lentils. Each will add protein and texture. If you use lentils, they cook faster. Adjust your cooking time to ensure they don’t become mushy. Yes, you can use fresh tomatoes! Use about 4-5 medium tomatoes. Dice them and add them to the stew. Fresh tomatoes will give a bright flavor. Just keep in mind, they may need a bit more time to soften compared to canned ones. Absolutely! You can make this stew in a regular pot. Start by sautéing the onions and garlic as in the slow cooker. Then add the rest of the ingredients. Cover the pot and let it simmer on low for about 30-40 minutes. Stir occasionally until the veggies are tender. To adjust for different slow cooker sizes, simply change the ingredient amounts. If you have a smaller cooker, halve the recipe. For a larger cooker, double the ingredients. Always check if the stew has enough liquid, adding more broth if needed. This blog post covers the key steps to making a delicious stew. We talked about picking great ingredients, and how to prepare and cook them. You learned tips to avoid mistakes and ways to boost flavor. We explored variations, so you can adjust the stew to your taste. Finally, we shared how to store and reheat leftovers. With these insights, you can make a hearty stew that fits your needs perfectly. Enjoy creating your meal and share it with others!

Slow Cooker Moroccan Chickpea Stew

Savor the flavors of the Mediterranean with this easy Slow Cooker Moroccan Chickpea Stew! Packed with nutritious ingredients like chickpeas, fresh vegetables, and warm spices, this wholesome dish is perfect for any meal. Simply combine everything in your slow cooker for a deliciously aromatic stew that will impress family and friends. Click through to explore the full recipe and make this delightful dish your new favorite!
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Ingredients
  

2 cans (15 oz each) chickpeas, rinsed and drained

1 large onion, diced

3 cloves garlic, minced

2 carrots, diced

1 red bell pepper, diced

1 zucchini, diced

1 can (14 oz) diced tomatoes

1 cup vegetable broth

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1/2 teaspoon turmeric

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup spinach (fresh or frozen)

1/4 cup raisins or dried apricots, chopped (optional)

2 tablespoons olive oil

Fresh cilantro or parsley for garnish

Instructions
 

Prepare the Ingredients: Start by rinsing the chickpeas under cold water. Dice the onion, garlic, carrots, bell pepper, and zucchini into bite-sized pieces.

    Sauté Aromatics: In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing for about 5 minutes until translucent and fragrant.

      Combine in Slow Cooker: Transfer the sautéed onions and garlic to the slow cooker. Add the chickpeas, carrots, bell pepper, zucchini, diced tomatoes (with juice), and vegetable broth.

        Season it Up: Sprinkle in cumin, coriander, cinnamon, turmeric, smoked paprika, salt, and pepper. If using, add the raisins or chopped dried apricots for a touch of sweetness.

          Stir and Cook: Stir everything together to combine. Set the slow cooker on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.

            Add Spinach: About 15 minutes before serving, stir in the spinach until wilted (if using frozen spinach, let it warm through).

              Taste and Adjust: Check the seasoning and adjust with more salt and pepper if necessary.

                Serve: Ladle the stew into bowls and garnish with fresh cilantro or parsley.

                  Prep Time: 20 minutes | Total Time: 6-8 hours | Servings: 6