Moroccan Chickpea Stew in the Slow Cooker Recipe

If you’re craving a cozy, flavorful meal that practically makes itself, then you’re going to adore this Moroccan Chickpea Stew in the Slow Cooker Recipe. It’s one of those dishes I fall back on when I want something hearty, healthy, and full of warm spices without standing over a hot stove for hours. Trust me, once you try this, you’ll be hooked on how effortless and delicious slow-cooked Moroccan flavors can be!

this Recipe

Ingredients You’ll Need

The ingredient list here is refreshingly straightforward, and each element works together to build depth without fuss. When shopping, I recommend looking for fresh, firm butternut squash and good-quality spices—they really make a difference!

• White onion: Adds a subtle sweetness and base flavor that softens beautifully in the slow cooker.
• Garlic cloves: Minced to infuse the stew with that comforting, aromatic touch.
• Butternut squash: Peeled and chopped into bite-sized pieces; its natural sweetness balances the spices perfectly.
• Red bell pepper: Adds a pop of color and a touch of earthiness.
• Red lentils: These break down nicely, helping thicken the stew and packing in protein.
• Canned chickpeas: Rinsed and drained to avoid any canned aftertaste while keeping the stew hearty.
• Pure tomato sauce: Gives a rich base, lending a slightly tangy element that brightens the mix.
• Freshly grated ginger: I adore the zing it gives; don’t skip it!
• Spices (turmeric, cumin, smoked paprika, cinnamon): This magic blend creates that authentic Moroccan warmth and depth.
• Salt and pepper: Essential for balancing the flavors—adjust to your liking at the end.
• Vegetable broth: The cooking liquid that ties everything together with richness and moisture.

Variations

I love how versatile this Moroccan Chickpea Stew in the Slow Cooker Recipe is—you can easily tweak it to suit your mood or pantry stash. Feel free to get creative and make it your own!

• Spice it up: When I’m craving more heat, I add a chopped jalapeño or a pinch of cayenne pepper—it brings a lively kick without overpowering the other flavors.
• Added greens: Sometimes I throw in kale or spinach during the last 30 minutes of cooking for extra color and nutrition.
• Protein boost: If you want more protein, swapping canned chickpeas for cooked lamb or chicken chunks works beautifully.
• Make it gluten-free: This whole stew is naturally gluten-free, just be sure your vegetable broth doesn’t contain gluten additives.

How to Make Moroccan Chickpea Stew in the Slow Cooker Recipe

Step 1: Prep and Add Your Ingredients

This part couldn’t be easier. Start by chopping your onion, mincing garlic, peeling and chopping the butternut squash, and dicing the red bell pepper. Next, add all the veggies, lentils, chickpeas, tomato sauce, spices, and broth to your slow cooker. Give everything a good stir to combine. The spices will bloom as the stew cooks, releasing those beautiful Moroccan aromas.

Step 2: Set and Let it Cook

Cover your slow cooker and set it to high for 3-4 hours or low for 6-7 hours. When I first tried this, I went with the low setting overnight so the flavors could really meld. Around the last hour (if you prefer a thicker stew), take off the lid to let some steam escape—this will reduce the liquid nicely without drying anything out.

Step 3: Serve and Enjoy!

Once cooked, give it a taste and adjust salt and pepper as needed. I always serve mine over fluffy quinoa, topped with a handful of fresh arugula for a peppery bite, and a spoonful of creamy coconut yogurt that cools the spices perfectly. It’s honestly such a satisfying meal that feels special but comes together so easily.

How to Serve Moroccan Chickpea Stew in the Slow Cooker Recipe

Garnishes

I’m all about layering flavors and textures here. I usually top the stew with a generous handful of fresh arugula—its pepperiness contrasts beautifully with the creamy stew. A dollop of coconut yogurt or plain Greek yogurt is my go-to, lending a cool, tangy finish that everyone raves about.

Side Dishes

This Moroccan Chickpea Stew is hearty enough to stand alone, but I often serve it with cooked quinoa to soak up all that sauce. Sometimes, I bring a simple side salad or warm crusty bread to round out the meal—both fit perfectly with those North African vibes.

Creative Ways to Present

For holidays or dinner parties, I like to ladle the stew into small, rustic bowls and garnish with toasted pine nuts and fresh chopped cilantro. Adding a squeeze of fresh lemon right before serving brightens everything up and makes it feel really festive. Trust me, guests always ask for the recipe.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 4 days. I actually find the flavors deepen overnight, which makes next-day lunches or dinners even better. Just give it a good stir before reheating.

Freezing

This stew freezes really well and is a lifesaver for busy weeks. When I’ve had time to batch cook, I portion it into freezer-safe containers and it keeps for 3 months. Just thaw overnight in the fridge before reheating gently on the stove or microwave.

Reheating

I reheat leftover Moroccan Chickpea Stew slowly in a saucepan over low-medium heat, adding a splash of broth or water if needed to loosen it up. Stir occasionally until warmed through. This method keeps the texture lovely, avoiding any drying or splitting of yogurt if you’ve added it.

FAQs

Final Thoughts

This Moroccan Chickpea Stew in the Slow Cooker Recipe is one of those dishes that feels like a warm hug in a bowl. It’s simple enough for weeknight dinners but punchy and vibrant enough to impress guests. My family goes crazy for it (and I love how I can prep it early and come home to an amazing meal). Once you make it, I know you’ll keep it in your slow cooker rotation just like me!

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