Crockpot Moroccan chickpea stew
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!
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!
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!
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.
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:
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Vegan
-
Gluten-free
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Loaded with fiber & protein
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Wholesome & comforting
Moroccan Chickpea Stew
- Prep Time: 10 mins
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Cook
- Cuisine: Moroccan
- Diet: Vegan
Description
A hearty vegan and gluten-free Moroccan-inspired stew!
Ingredients
- 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
Instructions
- Heat the avocado oil in a large pot on medium-high heat then add the onion and garlic and saute for 1-2 minutes.
- Next add the sweet potato and chickpeas and mix them together.
- Add the tomato sauce, vegetable broth, spices and brown sugar and mix everything together, letting the stew come to a light boil.
- Reduce the heat to low, cover and let simmer for 20-30 minutes, or until the potatoes are tender.
- Remove the lid and add the chopped kale. Mix together until the kale is wilted.
- Serve as is or top with some fresh parsley or cilantro.
Notes
Store leftovers in the fridge for 5 days or in the freezer for 3 months.
Add any vegetables you love to this stew.
Nutrition
- 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
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Delicious! I doubled the recipe and had recently cleared out my cupboard, so I tossed in a can of yams and a can of cooked carrots and swapped two cups of sauce (in my doubled recipe) for a can of diced tomatoes. Otherwise, I follow it perfectly. It’s fabulous. I’m making rice to go with it. Thank you!
★★★★★
So happy you enjoyed the recipe! 🙂
I made this in the instant pot instead of the crockpot and really liked it. I served it with cilantro as suggested, plus goat cheese, chopped peanuts and raisins (since I knew my husband wouldn’t like raisins on his), over brown rice. It was a real crowd pleaser! My only issue is the acidity seemed to give all of us some trouble reflux wise… I think I’ll do a little less tomato sauce and a little more broth next time. I wonder if that was worse because it was cooked in the instant pot?
★★★★
Glad you enjoyed it Vicki!
Are you supposed to drain and rinse the chickpeas before adding? Or add the entire can, liquid and all?
Hi Holly, it’s best to drain the chickpeas before adding them, you can optionally rinse them if you want but it’s not necessary.
This was absolutely incredible! The honey cuts the cayenne and vice versa. Made with jasmine rice. Out of this world! I will be making this all year round. Thank you so so much! Used sweet potatoes as recipe suggested as an option vs regular potatoes and added just an extra can of chik peas with a tad more broth. I added a half cup of raisins. Wow! What a treat and such a special dish. 💕 ty for sharing
★★★★★
Hi Stephanie, I’m so happy you liked the recipe!
I have made this several times. It is so easy and incredibly flavorful. I sprinkle with roasted pumpkin seeds for a little crunch.
Thank you so much for the delicious and nutritious recipe.
Diane
★★★★★
Hi Dianne, glad you enjoyed the recipe! Love the idea of adding some pumpkin seeds on top!
Can you freeze leftovers from this soup?
Hi Jessie, yes! this freezes well.
How big should your Crockpot be? Mine is only 1.8 litres- is that big enough? And how many servings does this recipe make?
Hi KJ, this recie makes 4 servings. Everything should fit in your pot
If I want add meat, what would be the best according to taste?
Hi Barbara, I’m not sure I understand your question- are you asking what type of meat you can add to this recipe?
How can I cook this recipe without a crockpot? Stove top? Dutch oven? How long?
Hi Jess, you can cook this in a regular pot by adding all the ingredients to the pot and cooking it on low heat for about an hour!
Love this recipe! I use diced tomatoes and add spinach at the end. Lovely flavours.
★★★★★
Thanks Donna! Happy you enjoyed 🙂
I just made this now and it is so delicious! With the autumn weather starting I brought out my crockpot and this was the first stew of the season. Chopped everything up in the morning, put on the heat, started work, and had a fresh hot lunch waiting for me (ah, the joys of working from home!) I added raisins as suggested and used diced tomatoes + tomato paste because I didn’t have tomato sauce and it turned out wonderful. Topped with Greek yogurt and served on a bed of warm basmati rice, this was perfect for a cozy midday pick-me-up 😊
★★★★★
Thanks for the review Cleo! Glad you enjoyed the recipe 🙂
Hi, I’m loving the look of this dish. I have a question – tomato sauce listed under ingredients, is that tomato puree, canned tomatoes or is is it like tomato sauce the condiement? Thanks heaps!
Hi Shannon, It’s just plain tomato sauce! (Like this!) You can also use crushed tomatoes if you like!
What size can of chickpeas should one use?
a 15-19 oz can!
This was delicious!Instead on rice I used garlic naan bread.
I brought leftovers to work, and all my coworkers wanted to try some because it smelt so good!
When they tried it, they all asked for the recipe!
Keeper for sure!
★★★★★
Thanks for the review Sara! Glad you enjoyed the recipe! I bet this is so good with a side of naan bread!
Have type 2 diabetes. Stew is excellent. Doesn’t send blood sugar thru the roof. Filling.
Hi Alfonso, thank you! That’s wonderful to hear!
Very nice thanks
I want to make this recipe BUT the person I will be sharing it with cannot eat tomatoes. Do you have a sub suggestion? Thanks in advance 🙂
PS. Love making your recipes
★★★★★
Hi Jessie! One option would be to make some roasted red pepper sauce and use that instead. (You can find a simple recipe for that online, roasted peppers and veggie stock blended together essentially.) This would be the closest substitute you can use! Another option is to use some flavourful broth and maybe try a bit of pumpkin or sweet potato puree instead? I haven’t tested these out so I can’t say how it will alter the taste but I’m confident one of these will work!
Found this through Pinterest – turned out great as my very first crockpot foray! 🙂
For those who wonder, you CAN use raw (not previously boiled) chickpeas.. Just adjust the time spent cooking by adding a few more hours (I added 3 hrs) and ensure you add enough liquid to keep it from burning (I used almost a full quart of vegetable stock and by the end it was definitely still a “topping” for rice vs a soupy stew).
Thanks for sharing this – it’ll be a go-to for me! 🙂
Hi Chelsea, That’s great a really great tip! I hadn’t tried it with raw chickpeas before but that sounds really great. So glad you enjoy this recipe!:)
This recipe sounds absolutely amazing! I love that it’s so easy to make. Perfect for me because I love being lazy. 🙂
★★★★★
Thanks Ela! and yes exactly! Great for those lazy days:)
Takes a bit of time, but super easy to make and you have a great excuse to relax at home while everything is cooking. 🙂
★★★★★
Thanks Ver! It’s a great recipe to just throw in the pot and go read or relax. You can ever go out and leave a crockpot plugged in which is great! 😀
Great light! This recipe looks amazing. Have to try this one! 😉
Thanks Laura! I hope you enjoy!
Thanks Laura! It’s a great recipe for a cold winter day!
I made this last night and it was great!!
★★★★★
Sara! I’m so happy you liked it! 🙂
Hello,
This sounds lovely. I wonder how well it would work if you used raw chickpeas (instead of canned) and used the crockpot to cook the raw chickpeas in the broth. I’m gonna give it a shot!
Thanks Ariel! I have not tested it with raw chickpeas but I would imagine you may need to add in some more liquids since the chickpeas will absorb it as they cook!