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 flavor 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!
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PinIngredients
- 1 tbsp avocado oil (or vegetable oil)
- 1 onion, chopped
- 4 garlic cloves, chopped
- 2 medium potatoes, chopped into cubes (regular or sweet potato)
- 1 can chickpeas
- 2 cups tomato sauce
- 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
- 2 tbsp maple syrup
- Cilantro to garnish
Instructions
- Heat a pan with avocado oil on medium-high heat. Add the onion and let cook for 3 minutes. Next, add the garlic and let cook for one more minute.
- Turn the heat off and add put the onions and garlic into the crockpot, along with all the other ingredients.
- Cook on high for 4 hours.
- Serve alone or over rice and garnish with cilantro
Tips & suggestions:
- This dish is delicious served with basmati rice
- Try adding some dried fruits like apricots and raisins into your stew
- If you like this Crockpot Moroccan chickpea stew, you’ll also love roasted sweet potato and pineapple curry
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!
I made this last night and it was great!!
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Sara! I’m so happy you liked it! 🙂
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!
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! 😀
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:)
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!:)
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
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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!
Very nice thanks