Time to cozy up for winter with a big bowl of this crockpot Moroccan chickpea stew! Enjoy it on its own or with some basmati rice!

crockpot Moroccan chickpea stew

Well, Montreal had its first snowfall.

Lucky me I was able to miss it since I was on a wellness adventure in the Maldives. But soon I’ll be back home and be trading in my flip-flops for snow boots!

vegan crockpot moroccan chickpea stew

With this first snowfall comes a special season, (besides gingerbread season of course) crockpot season!

A crockpot is definitely a seasonal thing for me. My crockpot has been packed away in storage all year collecting dust. That is up until November rolled in and the temperature plunged below 0 degrees.

That’s when you know its time to bust out the crockpot and give it some love!

gluten free crockpot moroccan chickpea stew

The beauty of using a crockpot is that you essentially have to do nothing. (Yay for being lazy!)

But seriously, you pretty much throw all the ingredients in the pot, walk away for four hours, binge watch stranger things 2 on Netflix, and next thing you know you have a warm and delicious dinner waiting for you!

It’s practically like cooking + magic.

easy, vegan crockpot Moroccan chickpea stew

This recipe for crockpot Morrocan chickpea stew featuring bold spices like cinnamon and cumin to really add some flavour to the stew. It’s made with chickpeas and potatoes so it’s hearty and filling. I used regular potatoes for the recipe but you can also use sweet potatoes if you prefer.

I love any curry using chickpeas for a filling meal. If you’re looking for another great chickpea recipe I love this Vegan chickpea curry!

Feel free to add some other veggies you love right into the crockpot. Zucchini or eggplant would be delicious. Let’s get to this crockpot Moroccan chickpea stew recipe!

Related posts: Sprouted lentil chipotle chilli & Roasted sweet potato and pineapple curry

A few notes on this recipe:

One thing I LOVE about this crockpot Moroccan chickpea stew is that it’s so versatile. You can really add in any veggies you like to the dish. Potatoes are essential for me since I love me some potatoes in the fall, but you can add some green veggies like broccoli or green beans instead, or in addition.

If you’re not a huge fan of chickpeas, you can even swap them out for any other type of bean or legume, (like lentils or lima beans) or go completely bean-free and do only veggies.

I like to serve up this stew on top of some rice or quinoa, or with a nice piece of fresh crusty bread.

This crockpot Moroccan chickpea stew is:

  • Vegan

  • Gluten-free

  • Loaded with fiber & protein

  • Wholesome & comforting

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Moroccan chickpea stew in a white speckled bowl

Moroccan Chickpea Stew

  • Author: Jessica Hoffman
  • Prep Time: 10 mins
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Moroccan
  • Diet: Vegan


A hearty vegan and gluten-free Moroccan-inspired stew!


Units Scale
  • 1 tbsp avocado oil (or vegetable oil)
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 2 medium sweet potatoes, cut into cubes
  • 15 oz can chickpeas , drained
  • 2 cups tomato sauce or crushed tomatoes
  • 1 cup vegetable broth
  • 1 1/2 tsp cumin
  • 2 tsp curry powder
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/8 tsp cayenne pepper
  • salt & pepper to taste
  • 1 tbsp brown sugar (can sub maple syrup)
  • 2 cups kale, chopped


  1. Heat the avocado oil in a large pot on medium-high heat then add the onion and garlic and saute for 1-2 minutes.
  2. Next add the sweet potato and chickpeas and mix them together. 
  3. Add the tomato sauce, vegetable broth, spices and brown sugar and mix everything together, letting the stew come to a light boil. 
  4. Reduce the heat to low, cover and let simmer for 20-30 minutes, or until the potatoes are tender.
  5. Remove the lid and add the chopped kale. Mix together until the kale is wilted. 
  6. Serve as is or top with some fresh parsley or cilantro.


Store leftovers in the fridge for 5 days or in the freezer for 3 months.

Add any vegetables you love to this stew.


  • Serving Size: 1/4 of the recipe
  • Calories: 350
  • Sugar: 7g
  • Fat: 5g
  • Carbohydrates: 60g
  • Fiber: 14g
  • Protein: 15g

Keywords: moroccan chickpea stew, crockpot chickpea stew, moroccan chickpea soup, vegan moroccan stew

This crockpot Morrocan chickpea stew is a healthy vegan recipe that is warming, delicious, and easy to make!

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!