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This Moroccan chickpea stew transforms humble pantry ingredients into a warming, aromatic meal that's become my go-to for busy weeknights. The slow cooker does all the heavy lifting while infusing the chickpeas and sweet potatoes with North African spices, creating deeply layered flavors with minimal effort.
I first created this stew during a particularly hectic week when I needed nourishing meals but had zero time to cook. My family was initially skeptical about a meatless main dish, but they were converted after the first bite, and now it's in our regular meal rotation.
Ingredients
- Chickpeas: Provide hearty protein and fiber while absorbing all those wonderful spices
- Sweet potatoes: Offer natural sweetness and creamy texture when slow cooked
- Onion and garlic: Create the aromatic foundation essential for depth of flavor
- Diced tomatoes: Add acidity and umami to balance the earthiness of the legumes
- Vegetable broth: Infuses everything with moisture and brings flavors together
- Cumin: Brings earthy warmth that anchors the dish in North African tradition
- Coriander: Provides citrusy notes that lighten the stew
- Cinnamon: Adds unexpected warmth and subtle sweetness that makes this stew special
- Turmeric: Contributes gorgeous golden color and mild earthy flavor
- Fresh cilantro: Brightens everything with a pop of color and flavor
Step-by-Step Instructions
- Prepare Ingredients:
- Drain and rinse the chickpeas thoroughly under cold water to remove excess sodium. Peel sweet potatoes and cut into uniform 1-inch cubes to ensure even cooking. Finely chop the onion and mince the garlic cloves. Having everything prepped first makes assembly quick and effortless.
- Combine In Slow Cooker:
- Add all ingredients to your crockpot insert, starting with the chickpeas and vegetables, then pouring in the tomatoes and broth. Add all the spices, including salt and pepper. Stir gently but thoroughly to ensure the spices are evenly distributed throughout the mixture and not clumped together.
- Slow Cook To Perfection:
- Set your slow cooker to low for 6-7 hours if you're starting in the morning, or high for 3-4 hours if beginning later in the day. The longer, slower cooking allows flavors to meld beautifully, but either method works well. The stew is ready when the sweet potatoes are completely tender when pierced with a fork.
- Finish And Serve:
- Just before serving, taste and adjust seasoning if needed. Sometimes a pinch more salt or an extra dash of cumin can elevate flavors that have mellowed during cooking. Ladle into bowls and top generously with fresh chopped cilantro for brightness that balances the rich stew.
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The cinnamon might seem like an unusual addition if you're unfamiliar with Moroccan cuisine, but it's actually my secret weapon in this recipe. The first time I made this for my mother-in-law, a notoriously picky eater, she couldn't identify what made it so special but kept going back for seconds. That subtle sweet warmth from the cinnamon creates the magic that makes this dish memorable.
Serving Suggestions
This stew is perfectly satisfying on its own, but serving it over fluffy couscous creates an authentic Moroccan experience. The tiny pasta grains soak up the flavorful broth beautifully. For a gluten-free option, quinoa or brown rice work wonderfully too. I often set out small bowls of additional toppings like sliced almonds, chopped dates, and plain yogurt so everyone can customize their bowls.
Easy Variations
While this recipe stays true to Moroccan flavors, you can adapt it based on what you have available. Butternut squash works beautifully in place of sweet potatoes. Add a handful of dried apricots or raisins during the last hour of cooking for traditional Moroccan sweetness. For added greens, stir in several handfuls of baby spinach just before serving until wilted. Each variation maintains the spirit of the dish while making it your own.
Make It Ahead
This stew actually improves with time as the flavors continue to develop. I often make it a day before I plan to serve it, then refrigerate overnight. Before reheating, I sometimes thin it with a splash of broth if it's thickened too much. The recipe also works wonderfully for meal prep. Portion into individual containers and refrigerate for up to 4 days or freeze for convenient ready-made meals.
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This Moroccan stew brings warmth and comfort with its bold flavors and nourishing ingredients. It's a dish you'll want to make again and again.
Frequently Asked Questions
- → Can I freeze this Moroccan chickpea stew?
Yes, this stew freezes exceptionally well. Allow it to cool completely before transferring to airtight containers. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave.
- → What can I serve with this Moroccan chickpea stew?
This stew pairs beautifully with couscous, quinoa, or crusty bread for soaking up the flavorful broth. For a complete meal, serve with a simple side salad dressed with lemon juice and olive oil. A dollop of yogurt on top adds a nice creamy contrast.
- → Can I use dried chickpeas instead of canned?
Yes, but you'll need to soak and precook them first. Soak 1 cup of dried chickpeas overnight, then simmer for about 45 minutes until tender before adding to the crockpot. This equals roughly the same amount as 2 cans.
- → How can I make this stew spicier?
To add heat, include 1/2 teaspoon of cayenne pepper or 1 diced jalapeño with the other ingredients. You could also add a dash of harissa paste or red pepper flakes to taste. Adjust carefully as the spices will intensify during the long cooking time.
- → Is this Moroccan chickpea stew vegan?
Yes, this stew is completely vegan as written. It relies on vegetable broth and plant-based ingredients while still delivering rich, satisfying flavors through the combination of chickpeas, sweet potatoes, and aromatic Moroccan spices.
- → Can I add other vegetables to this stew?
Absolutely! This stew is versatile and works well with additional vegetables like carrots, bell peppers, zucchini, or spinach. Add hardier vegetables like carrots at the beginning, and quick-cooking vegetables like spinach in the last 20-30 minutes of cooking time.