Slow Cooker Moroccan Chickpea Stew – Plant‑Based Crockpot Meal

Slow Cooker Moroccan Chickpea Stew brings exotic spices and plant‑based nutrition together in a single pot. Chickpeas, tomatoes, and sweet potatoes simmer with warm spices for a flavorful, healthy crockpot dinner.

Summary

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6
Difficulty: Easy

Equipment

• Slow cooker
• Cutting board & knife
• Measuring cups and spoons
• Wooden spoon

Ingredients for Slow Cooker Moroccan Chickpea Stew

• 2 cans (15 oz each) chickpeas, rinsed
• 1 can (15 oz) diced tomatoes
• 2 sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp turmeric
• Salt & black pepper to taste
• 1/4 cup chopped fresh cilantro (optional)

Directions for Slow Cooker Moroccan Chickpea Stew

1. Combine ingredients: Add chickpeas, tomatoes, sweet potatoes, onion, garlic, broth, and spices to the slow cooker.
2. Cook: Stir well and cook on low for 6 hours (or high for 3–4 hours) until sweet potatoes are tender.
3. Serve: Garnish with fresh cilantro if desired. Serve over couscous or brown rice.

Tips & Variations

• Add chopped apricots for a hint of sweetness.
• Stir in spinach during the last 30 minutes.
• Serve with lemon wedges for brightness.

Nutrition Facts (Per Serving)

Highlights

• Rich in fiber and plant protein.
• Warm spices provide antioxidants.
• Naturally vegan and gluten‑free.

Dietitian Tips

• Use unsalted chickpeas to control sodium.
• Pair with whole grains like quinoa for complete protein.
• Make a big batch and freeze extra servings.

Conclusion

This Slow Cooker Moroccan Chickpea Stew is a flavorful, nutrient‑dense meal that transports your taste buds to North Africa. It’s perfect for anyone seeking a healthy, plant‑based crockpot dinner.

Slow Cooker Moroccan Chickpea Stew – Plant‑Based Crockpot Meal

Chickpeas, tomatoes, and sweet potatoes slow‑cooked in Moroccan spices — a healthy, plant‑based crockpot stew rich in flavor and fiber.

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Ingredients Equipment Method Notes

Ingrédients

  

• 2 cans 15 oz each chickpeas, rinsed
• 1 can 15 oz diced tomatoes
• 2 sweet potatoes peeled and cubed
• 1 onion chopped
• 2 cloves garlic minced
• 1 cup vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp turmeric
• Salt & black pepper to taste
• 1/4 cup chopped fresh cilantro optional

Equipment

• Slow cooker
• Cutting board & knife
• Measuring cups and spoons
• Wooden spoon

Method

 

1. Combine ingredients: Add chickpeas, tomatoes, sweet potatoes, onion, garlic, broth, and spices to the slow cooker.
2. Cook: Stir well and cook on low for 6 hours (or high for 3–4 hours) until sweet potatoes are tender.
3. Serve: Garnish with fresh cilantro if desired. Serve over couscous or brown rice.

Notes

Add chopped apricots for a hint of sweetness.
Stir in spinach during the last 30 minutes.
Serve with lemon wedges for brightness.

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