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To make this Moroccan chickpea stew, you need a few key items: - 2 cups canned chickpeas, drained and rinsed - 1 large onion, diced - 2 cloves garlic, minced - 1 can (14 oz) diced tomatoes, with juices - 1 medium zucchini, diced - 1 cup carrots, sliced - 1 red bell pepper, diced - 2 cups vegetable broth - 2 tablespoons olive oil - 2 teaspoons ground cumin - 1 teaspoon ground coriander - 1 teaspoon ground cinnamon - 1 teaspoon turmeric - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - Fresh cilantro or parsley, for garnish - Lemon wedges, for serving For added taste, consider these optional ingredients: - 1 cup spinach or kale, for extra greens - 1 cup sweet potato, diced, for sweetness - 1 tablespoon fresh ginger, grated, for warmth - ¼ cup raisins or dried apricots, for sweetness - A dash of smoked paprika, for smokiness You can swap several ingredients based on what you have: - Use dried chickpeas instead of canned; just soak and cook them first. - Swap vegetable broth with chicken broth for more flavor. - Replace zucchini with eggplant for a different texture. - Use any bell pepper color you prefer. - If you're out of cayenne, try red pepper flakes for spice. Start by gathering all your ingredients. You need: - 2 cups canned chickpeas, drained and rinsed - 1 large onion, diced - 2 cloves garlic, minced - 1 can (14 oz) diced tomatoes, with juices - 1 medium zucchini, diced - 1 cup carrots, sliced - 1 red bell pepper, diced - 2 cups vegetable broth - 2 tablespoons olive oil - 2 teaspoons ground cumin - 1 teaspoon ground coriander - 1 teaspoon ground cinnamon - 1 teaspoon turmeric - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - Fresh cilantro or parsley, for garnish - Lemon wedges, for serving Once you have everything, chop your veggies into small pieces. This helps them cook evenly. In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté it until soft, about 5 minutes. Next, stir in the minced garlic and cook for one more minute. This step adds a rich aroma. Transfer this mixture to your slow cooker. Now, add the chickpeas, diced tomatoes, zucchini, carrots, and red bell pepper to the slow cooker. Pour in the vegetable broth. Add all the spices: cumin, coriander, cinnamon, turmeric, and cayenne pepper. Stir well to combine. Season with salt and pepper to your taste. Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. The goal is to make the vegetables tender and let the flavors blend. When the cooking time is done, taste the stew. Adjust the seasoning if needed. Serve it hot, garnished with fresh cilantro or parsley. Add lemon wedges on the side for a zesty finish. This adds a bright note to your rich stew! To boost the flavor of your stew, try these tips: - Fresh Herbs: Add fresh cilantro or parsley at the end. This brightens the dish. - Citrus Zest: Grate lemon zest into the stew. It adds a nice kick. - Adjust Spices: Taste the stew before serving. Add more cayenne if you like heat. - Umami Boost: Stir in a tablespoon of soy sauce or miso for depth. These simple changes make a big difference! Every slow cooker cooks differently. Here are my tips: - Low Setting: Cook for 6-8 hours. This gives the best flavor and texture. - High Setting: If short on time, cook for 3-4 hours. The stew will still be good. - Check Early: If you use a new slow cooker, check the stew an hour early. Some models cook faster. Adjust based on your cooker to ensure perfect results. Pair this stew with easy sides to complete your meal: - Couscous: Fluffy couscous soaks up the stew's sauce well. - Rice: Serve over brown or white rice for a hearty dish. - Flatbread: Offer warm flatbread for dipping and scooping. - Salad: A fresh salad adds crunch and brightness. These pairings make your meal even more delightful! {{image_2}} If you want to add protein, you can easily do so. Chicken or turkey works well. Just add bite-sized pieces to the slow cooker. You can also use tofu for a plant-based option. Cook it until it’s hot and tender. These options will make the stew heartier and more filling. This stew is already vegetarian. To make it vegan, ensure you use vegetable broth. You can also add more veggies, like spinach or kale. This adds nutrients and color to the dish. Both versions taste great and are healthy too. You can change ingredients based on the season. In spring, use fresh peas or asparagus. In fall, add sweet potatoes or butternut squash. Using seasonal veggies keeps the stew fresh and exciting. It also helps you enjoy what’s local and in season. Store your leftover Moroccan chickpea stew in an airtight container. Let it cool first. Once cooled, place it in the fridge. It stays fresh for several days. If you want to keep it longer, you can freeze it. To reheat the stew, use a pot on the stove. Heat it over medium heat until warm. Stir often to prevent sticking. You can also use the microwave. Heat in short bursts and stir in between. The stew lasts up to five days in the fridge. If you freeze it, it can last up to three months. Make sure to label your containers with the date. This way, you know when to use them! Yes, you can freeze this stew. Let it cool first. Then, place it in a freezer-safe container. It keeps well for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. To add heat, increase the cayenne pepper. Start with an extra ¼ teaspoon. You can also add sliced jalapeños for more spice. If you want a deeper heat, try smoked paprika. Remember to taste as you go to find your perfect level of heat. This stew pairs well with warm bread like pita or crusty rolls. You can also serve it over fluffy couscous or rice for a filling meal. A fresh salad with lemon dressing adds a nice crunch. For a complete meal, offer yogurt or a dollop of sour cream on the side. We explored the key ingredients, cooking steps, and tips for your Slow Cooker Moroccan Chickpea Stew. You can use essential and optional items for the best flavor. Adjust cooking times based on your slow cooker. We also discussed how to store leftovers and answered common questions. Embrace your creativity with variations like adding protein or seasonal swaps. Your stew will shine and warm any table. Enjoy discovering new flavors and impressing everyone with your skills!

Slow Cooker Moroccan Chickpea Stew

Indulge in the flavors of North Africa with this Spiced Moroccan Chickpea Stew recipe! Packed with nutritious ingredients like chickpeas, zucchini, and vibrant spices, this hearty stew is perfect for a comforting meal. With easy instructions for slow cooking, it's a hands-off dish that lets the flavors meld beautifully. Ready to savor a delicious bowl of goodness? Click through for the full recipe and make your kitchen a spice-filled haven!
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Ingredients
  

2 cups canned chickpeas, drained and rinsed

1 large onion, diced

2 cloves garlic, minced

1 can (14 oz) diced tomatoes, with juices

1 medium zucchini, diced

1 cup carrots, sliced

1 red bell pepper, diced

2 cups vegetable broth

2 tablespoons olive oil

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon turmeric

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

Fresh cilantro or parsley, for garnish

Lemon wedges, for serving

Instructions
 

In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Transfer the onion and garlic mixture to a slow cooker.

        Add the chickpeas, diced tomatoes (with juices), zucchini, carrots, and red bell pepper to the slow cooker.

          Pour in the vegetable broth and add all the spices: cumin, coriander, cinnamon, turmeric, and cayenne pepper. Stir to combine.

            Season with salt and pepper to taste.

              Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and flavors meld together.

                Before serving, taste and adjust seasoning if needed.

                  Serve hot, garnished with fresh cilantro or parsley and lemon wedges on the side for a zesty finish.

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