Moroccan Chickpea Stew in the Slow Cooker Recipe

If you’re craving something cozy, hearty, and full of warming spices, you’re going to adore this Moroccan Chickpea Stew in the Slow Cooker Recipe. It’s one of those dishes I turn to when I want effortless comfort without sacrificing flavor. Plus, it fills your home with the most irresistible aroma, making everyone eager to dig in before it’s even done! Stick with me—I’m going to share all my favorite tips to make sure your stew comes out just perfect.

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Ingredients You’ll Need

The beauty of this Moroccan Chickpea Stew in the Slow Cooker Recipe lies in its simple, wholesome ingredients that play perfectly off one another. The spices create that authentic North African warmth, while the chickpeas and butternut squash add hearty texture and nutrition.

• White onion: Adds a sweet, savory base that melts into the stew for depth of flavor.
• Garlic cloves: Fresh garlic gives a punchy aroma that’s essential to Moroccan dishes.
• Butternut squash: I love its natural sweetness balancing the spices, plus it holds its shape well in slow cooking.
• Red bell pepper: Offers a hint of brightness and soft texture without overpowering the stew.
• Red lentils: These cook down into a subtle creaminess to thicken the stew naturally.
• Chickpeas: A protein-rich staple that adds heartiness and the signature “chickpea” bite you’re after.
• Pure tomato sauce: Brings acidity and richness that ties the whole dish together.
• Freshly grated ginger: Adds a zesty ginger warmth that cuts through the earthiness.
• Spices (turmeric, cumin, smoked paprika, cinnamon): This blend delivers deep, layered flavor—don’t skimp on these!
• Salt and pepper: Essential for seasoning—adjust to your taste as it cooks.
• Vegetable broth: The liquid base that carries all the flavors without being too thin or thick.

Variations

One thing I love about this Moroccan Chickpea Stew in the Slow Cooker Recipe is how adaptable it is. Over time, I’ve found fun ways to switch things up depending on the season or what I have on hand—feel free to play with it!

• Add greens: I often stir in fresh spinach or kale near the end of cooking to boost the veggie count and add color—and my family never complains.
• Heat it up: For those who love a bit of spice, adding a pinch of cayenne or diced jalapeño brings a nice kick without overpowering the dish.
• Use sweet potatoes: Sometimes I swap butternut squash for sweet potatoes to get a slightly different sweetness and texture.
• Make it heartier: Toss in chopped carrots or zucchini for extra veggies; just be sure to adjust cooking time accordingly.

How to Make Moroccan Chickpea Stew in the Slow Cooker Recipe

Step 1: Prep and Toss Everything in

I like to start by prepping all my veggies—chopping the onion, mincing garlic, peeling and dicing the butternut squash into bite-sized pieces, and chopping the red bell pepper. Then, in the slow cooker, just add everything: the chopped veggies, rinsed chickpeas, red lentils, tomato sauce, spices, broth, and seasoning. Give it a good stir to combine all those flavors evenly.

Step 2: Slow Cooking—Let the Magic Happen

Cover your slow cooker and set it on high for 3 to 4 hours or low for 6 to 7. When I’m in more of a rush, I go with the high setting and it always comes out tender and flavorful. In the last hour of cooking, I recommend removing the lid if you want a thicker stew—that’s the trick to getting that beautifully rich, almost creamy consistency without extra effort.

Step 3: Serve and Enjoy

Once the stew is perfectly thickened and aromatic, I ladle it over fluffy cooked quinoa, add a handful of fresh peppery arugula on top, and finish with a dollop of creamy coconut yogurt. Trust me, these toppings add freshness, a touch of coolness, and a lovely texture contrast. If you’re serving guests, this presentation always impresses.

How to Serve Moroccan Chickpea Stew in the Slow Cooker Recipe

Garnishes

I personally love topping this stew with fresh arugula because the peppery bite cuts through the richness so nicely. Coconut yogurt adds a creamy, cooling finish that feels indulgent but dairy-free. Sometimes I sprinkle chopped fresh cilantro for bright herbal notes and a squeeze of lemon juice for zing—both easy ways to brighten the bowl before serving.

Side Dishes

Quinoa is my go-to side with this Moroccan Chickpea Stew in the Slow Cooker Recipe because it soaks up the sauce and adds a nice nutty flavor. Couscous or crusty bread are fantastic alternatives if you want a more traditional pairing. For a lighter meal, try serving with a simple green salad dressed with lemon vinaigrette.

Creative Ways to Present

If I’m hosting a dinner party, I like to serve the stew in small bowls garnished with edible flowers or a swirl of yogurt for visual flair. Layering it over a vibrant millet pilaf or roasted veggies adds extra color and makes the meal feel festive. It’s a great warm-up dish for colder evenings that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers, I let the stew cool completely before transferring it into an airtight container. It keeps beautifully in the fridge for up to 4 days. The flavors actually deepen overnight, so I often find day two is even better than the first.

Freezing

This Moroccan Chickpea Stew is freezer-friendly—perfect for batch cooking. I portion it out into freezer-safe containers, leaving a little room for expansion. It freezes well for up to 3 months, and I always label everything to make weeknight dinners a breeze.

Reheating

When reheating, I thaw the stew overnight in the fridge for the best texture, then warm it gently on the stovetop over medium heat, stirring occasionally. If reheating from frozen, low and slow is key to prevent splitting. A splash of broth helps revive the stew’s richness and prevents it from drying out.

FAQs

Final Thoughts

I absolutely love how this Moroccan Chickpea Stew in the Slow Cooker Recipe combines ease and flavor in one pot. It’s a staple in my kitchen when I want dinner that’s both nourishing and hands-off. I remember the first time I made it, the rich aroma filled my whole house and my family was literally fighting over who got the last bowl! I hope you give it a try—you’ll find it’s the kind of stew you want to come back to again and again.

Moroccan Chickpea Stew in the Slow Cooker Recipe

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• Author: Jessica
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 10 minutes
• Yield: 6 servings
• Category: Stew
• Method: Slow Cooking
• Cuisine: Moroccan
• Diet: Vegan

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Description

A hearty and flavorful Moroccan Chickpea Stew made effortlessly in the slow cooker. This nourishing stew combines chickpeas, red lentils, butternut squash, and aromatic spices like cumin, turmeric, and smoked paprika for a warming, healthy meal. Perfect served over quinoa with fresh arugula and creamy coconut yogurt.

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Ingredients

Stew Ingredients

• 1 medium white onion, chopped
• 3 garlic cloves, minced
• 1 small butternut squash, peeled and chopped into bite sized pieces
• 1 red bell pepper, chopped
• 3/4 cup red lentils
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (15 oz) can pure tomato sauce
• 1 teaspoon freshly grated ginger
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt and pepper, plus more as needed
• 3 cups vegetable broth

To Serve

• Cooked quinoa
• Arugula
• Coconut yogurt

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Instructions

1. Add Ingredients to Slow Cooker: Place the chopped onion, minced garlic, butternut squash, red bell pepper, red lentils, chickpeas, tomato sauce, grated ginger, turmeric, cumin, smoked paprika, cinnamon, salt, pepper, and vegetable broth into the slow cooker. Stir well to combine all ingredients evenly.
2. Slow Cook: Cover the slow cooker and cook the stew on high for 3 to 4 hours or alternatively on low for 6 to 7 hours, allowing the flavors to meld and the vegetables to become tender.
3. Thicken Stew: If you prefer a thicker stew, remove the lid during the last hour of cooking to allow excess liquid to evaporate, enhancing the texture.
4. Prepare to Serve: Serve the Moroccan chickpea stew hot over cooked quinoa, garnish with a handful of fresh arugula, and add a dollop of coconut yogurt on top for creaminess and cooling contrast.

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Notes

• This stew can be made a day ahead; flavors intensify with time and it reheats well.
• Adjust the spices to your preference for more heat or smokiness.
• For a gluten-free meal, ensure quinoa is labeled gluten-free and use certified gluten-free broth if needed.
• For vegan and vegetarian diets, this recipe is naturally suitable as it contains no animal products.
• Leftover stew can be frozen in airtight containers for up to 3 months.

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Nutrition

• Serving Size: 1 serving (approx. 1.5 cups)
• Calories: 280
• Sugar: 7g
• Sodium: 450mg
• Fat: 3.5g
• Saturated Fat: 0.3g
• Unsaturated Fat: 3.2g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 12g
• Protein: 12g
• Cholesterol: 0mg