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To make a tasty Slow Cooker Moroccan Chickpea Stew, you need some key ingredients. Here’s what you should gather: - 2 cans (15 oz each) chickpeas, drained and rinsed - 1 large onion, diced - 3 cloves garlic, minced - 2 carrots, sliced - 1 bell pepper, diced (red or yellow) - 1 zucchini, diced - 1 can (14 oz) diced tomatoes with juice - 2 cups vegetable broth - 1 tablespoon Moroccan spice blend (cumin, coriander, cinnamon, turmeric) - 1 teaspoon smoked paprika - 1 tablespoon honey or maple syrup - 1 cup dried apricots, chopped - Salt and pepper to taste - Fresh cilantro or parsley for garnish - 1 tablespoon olive oil Each of these ingredients adds to the stew’s rich taste and texture. Garnishes can make your stew look and taste even better. Here are some ideas: - Fresh cilantro or parsley for a pop of green - A squeeze of lemon juice for brightness - Toasted almonds for crunch - A dollop of yogurt for creaminess Mix and match to find your favorite combinations that suit your taste. The right spices create the heart of this dish. I recommend using a Moroccan spice blend that includes: - Cumin - Coriander - Cinnamon - Turmeric These spices give the stew a warm, earthy flavor. You can adjust the amounts to suit your taste. If you want more heat, add a pinch of cayenne pepper. Enjoy the rich and vibrant flavors they bring! First, heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 large diced onion. Sauté for about 5 minutes until it turns soft and clear. Next, stir in 3 minced garlic cloves. Cook for 1 more minute until the garlic smells great. This mix of onion and garlic adds a tasty base to your stew. Now, transfer the onion and garlic to your slow cooker. Add 2 cans of drained and rinsed chickpeas. Toss in 2 sliced carrots, 1 diced bell pepper (you can use red or yellow), and 1 diced zucchini. Then, pour in 1 can of diced tomatoes with their juice. Don’t forget to add 2 cups of vegetable broth for moisture. Next, sprinkle in 1 tablespoon of the Moroccan spice blend, plus 1 teaspoon of smoked paprika. Add 1 tablespoon of honey or maple syrup for a sweet touch. Season with salt and pepper, and stir all the ingredients well. Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. This time allows the veggies to soften and flavors to mix nicely. When done, taste the stew and adjust the seasonings if needed. Add 1 cup of chopped dried apricots about 15 minutes before serving to warm them through. Enjoy your warm, hearty dish! To make your stew even better, focus on the spices. Use fresh spices whenever possible. They bring out more taste. Add a squeeze of lemon juice just before serving. It brightens the flavors and adds a nice zing. For a bit of heat, mix in some crushed red pepper flakes. This will add warmth without overpowering the dish. Lastly, top it with fresh herbs like cilantro or parsley. Their green notes add freshness. One common mistake is skipping the sauté step. Sautéing the onion and garlic builds a rich base for your stew. Also, be careful not to add too much salt early on. You can always adjust later. Using low-quality canned tomatoes can dull the taste. Choose good-quality diced tomatoes for better flavor. Lastly, don’t forget the dried apricots. They add sweetness and balance the spices. Add them too early, and they might melt away. Pairing sides can enhance your meal. Serve the stew with fluffy couscous or warm pita bread. Both soak up the stew's rich flavors well. A simple green salad with a light vinaigrette is also great. It adds crunch and freshness. For a heartier option, consider serving with quinoa. It complements the chickpeas and adds protein. Enjoy your stew with these lovely sides for a complete meal! {{image_2}} You can easily make this stew vegan. Just skip honey and use maple syrup instead. This keeps the dish sweet and plant-based. The chickpeas provide protein, so it stays filling. You can also add more veggies like spinach or kale for extra nutrients. Feel free to swap ingredients based on what you like. If you don’t enjoy zucchini, try squash or eggplant. You can use any beans, too, like black beans or kidney beans, if you want a change. For a spicier kick, add jalapeños or chili flakes. If you want a faster option, use an Instant Pot. Cook on high pressure for about 15 minutes. For stovetop, just simmer everything in a pot for 30-40 minutes. Stir often to keep it from sticking. Both methods give you a tasty stew, just like the slow cooker. Store your leftover Moroccan chickpea stew in an airtight container. Let the stew cool before sealing it. You can keep it in the fridge for up to four days. The flavors will deepen as it sits, making it even tastier! To freeze the stew, use a freezer-safe container. Leave some space at the top for expansion. The stew can be frozen for up to three months. When you're ready to eat, let it thaw in the fridge overnight. Reheat the stew on the stove for best results. Use low heat and stir often to avoid sticking. You can add a splash of vegetable broth if it seems thick. The microwave works too; just cover it and heat in short bursts, stirring in between. Enjoy the warm, rich flavors! Yes, you can use dried chickpeas. First, soak them overnight in water. This softens them. Then, cook them until tender before adding to the stew. This process takes more time but gives a nice texture. To boost the heat, add cayenne pepper or chili powder. Start with a small amount and taste as you go. You can also add fresh jalapeños for a fresh kick. Stir them in during cooking for the best flavor. If you want a substitute for honey or maple syrup, try agave syrup or brown sugar. Both options will add sweetness and balance the spices. Adjust the amount to fit your taste. In this blog post, we explored making a delicious Slow Cooker Moroccan Chickpea Stew. We covered essential ingredients and spices that create authentic flavors. I shared step-by-step instructions and tips for perfecting your dish. My final thought is simple: enjoy the process. Feel free to adapt the recipe to your taste. Whether you’re vegan or want some spice, you can make this stew yours. Don't forget to store leftovers well to enjoy later!

Slow Cooker Moroccan Chickpea Stew

Discover the rich flavors of Slow Cooker Moroccan Chickpea Stew, a hearty dish that's perfect for any meal. With chickpeas, vibrant veggies, and aromatic spices, this easy recipe combines comfort and nutrition effortlessly. Just sauté, mix, and let your slow cooker work its magic! Ready to impress your family and friends? Click through to explore the full recipe and enjoy the warm, inviting taste of Morocco in your home!
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Ingredients
  

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

1 large onion, diced

3 cloves garlic, minced

2 carrots, sliced

1 bell pepper, diced (red or yellow)

1 zucchini, diced

1 can (14 oz) diced tomatoes with juice

2 cups vegetable broth

1 tablespoon Moroccan spice blend (cumin, coriander, cinnamon, turmeric)

1 teaspoon smoked paprika

1 tablespoon honey or maple syrup

1 cup dried apricots, chopped

Salt and pepper to taste

Fresh cilantro or parsley for garnish

1 tablespoon olive oil

Instructions
 

Sauté the Aromatics: Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

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

      Add Spices and Sweetness: Sprinkle in the Moroccan spice blend, smoked paprika, honey (or maple syrup), and season with salt and pepper. Stir to combine all ingredients thoroughly.

        Set and Forget: Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours, until the vegetables are tender and flavors meld beautifully.

          Finish and Serve: Once cooked, taste and adjust seasonings if necessary. Stir in the chopped dried apricots about 15 minutes before serving to warm them through.

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

              Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6