Warm, hearty, and packed with vibrant spices, this Moroccan Chickpea Stew is the perfect way to bring some exotic flair to your dinner table. Whether you’re a seasoned slow cooker enthusiast or prefer the stovetop, this versatile recipe is an absolute game-changer for busy weeknights or relaxed weekends. Inspired by the bold flavors of North African cuisine, it combines sweet, savory, and earthy elements with chickpeas, tender vegetables, and aromatic spices. Best of all, it’s a healthy, plant-based option that’s filling enough to satisfy even the hungriest eaters.
The beauty of this dish lies in its simplicity and adaptability. Made with pantry staples like canned chickpeas and dried apricots, it’s easy to customize with whatever vegetables you have on hand. Pair it with fluffy couscous, a dollop of creamy yogurt, and a squeeze of fresh lemon to bring all the flavors to life. Whether you’re meal prepping for the week or whipping up an impressive dinner for guests, this Moroccan Chickpea Stew will quickly become a go-to favorite in your recipe repertoire.
Moroccan Chickpea Stew (Stove Top and Slow Cooker Methods)
Prep Time: 15 minutes
Cook Time (Stove Top): 45-50 minutes
Cook Time (Slow Cooker): 6-8 hours on low or 3-4 hours on high
Servings: 6-8
Ingredients:
– 2 (400g) cans chickpeas, drained and rinsed
– 1 large onion, diced
– 4 medium carrots, sliced
– 3 celery stalks, chopped
– 3 garlic cloves, minced
– 2 (400g) cans diced tomatoes
– 950ml vegetable stock
– 1 medium sweet potato (about 300g), peeled and cubed
– 1 medium courgette, chopped
– 150g dried apricots, chopped
Spice Blend:
– 2 tsp ground cumin
– 2 tsp ground coriander
– 1 tsp ground cinnamon
– 1 tsp paprika
– 1/2 tsp ground turmeric
– 1/4 tsp cayenne pepper (adjust to taste)
– 2 tsp ginger paste
– Salt and black pepper to taste
For Serving:
– Fresh coriander, chopped
– Lemon wedges
– Cooked couscous (optional)
– Plain yogurt (optional)
Stove-Top Method:
1. Prepare the base:
Heat 1-2 tbsp of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute.
2. Add spices:
Stir in the spice blend (cumin, coriander, cinnamon, paprika, turmeric, cayenne, ginger paste, salt, and pepper). Cook for 1-2 minutes until fragrant.
3. Add vegetables and liquids:
Add the sweet potato, chickpeas, diced tomatoes, and vegetable stock. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally.
4. Add dried apricots and courgette:
Add the chopped dried apricots after the first 15 minutes of simmering. In the last 10 minutes of cooking, stir in the chopped courgette.
5. Finish and serve:
Taste and adjust seasonings as needed. Serve hot over couscous (if using), garnished with fresh coriander and a squeeze of lemon juice. Add a dollop of yogurt if desired.
- Removable hob-proof aluminium pot – sear and stew in the same pot, doubles as a serving dish
- Shatter resistant cooking pot – Less likely to break if dropped or knocked
- Dishwasher proof pot and lid – Makes meal times even less hassle
- 6.5 Litre Capacity – Serves 10 starters or six main portions comfortably, ideal for families
- Three cooking settings – Ensure your meals are ready when you are
Disclosure: As an Amazon Associate, I earn from qualifying purchases. Last update on 2025-03-22 / Affiliate links / Images from Amazon Product Advertising API
Slow Cooker Method:
1. Prepare ingredients:
Add the onion, carrots, celery, garlic, chickpeas, diced tomatoes, and sweet potato to the slow cooker.
2. Mix spices:
In a small bowl, combine the spice blend (cumin, coriander, cinnamon, paprika, turmeric, cayenne, ginger paste, salt, and pepper). Sprinkle the spice mixture over the vegetables in the slow cooker and stir well to coat.
3. Add liquids and apricots:
Pour in the vegetable stock and stir in the dried apricots. Mix thoroughly to combine all ingredients.
4. Cook:
Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
5. Add courgette:
During the last 30 minutes of cooking, add the chopped courgette.
6. Finish and serve:
Taste and adjust seasonings as needed. Serve the Moroccan chickpea stew hot over couscous (if using), garnished with fresh coriander and a squeeze of lemon juice. Add a dollop of yogurt if desired.
Cooking Tips:
– Don’t add the courgette too early as it can become mushy
– For added protein, you can include chicken or lamb
– The stew will thicken as it cooks; if it becomes too thick, add more broth
– This stew tastes even better the next day as flavors continue to develop
– Leftovers can be stored in the refrigerator for up to 5 days
– The stew can be frozen for up to 3 months
Nutritional Notes:
– High in fiber and protein from chickpeas
– Rich in vitamins and minerals from vegetables
– Contains healthy complex carbohydrates
– Good source of plant-based protein
– Anti-inflammatory properties from spices
This hearty Moroccan chickpea stew is perfect for meal prep and creates a warming, aromatic meal that’s both nutritious and satisfying.
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- Perfect for casseroles, curries, and chilli, plus soups and even desserts
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Disclosure: As an Amazon Associate, I earn from qualifying purchases. Last update on 2025-03-12 / Affiliate links / Images from Amazon Product Advertising API