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Slow Cooker Moroccan Chickpea Stew: Moroccan chickpea stew with sweet potatoes and cilantro in a bowl.

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.