Moroccan Chickpea Stew (Print Version)
# Ingredients:
→ Base
01 -
2 cans (15 oz each) chickpeas, drained and rinsed
02 -
2 sweet potatoes, peeled and diced
03 -
1 onion, chopped
04 -
3 cloves garlic, minced
05 -
1 can (15 oz) diced tomatoes
06 -
4 cups vegetable broth
→ Spices
07 -
1 teaspoon ground cumin
08 -
1 teaspoon ground coriander
09 -
1/2 teaspoon ground cinnamon
10 -
1/2 teaspoon ground turmeric
11 -
Salt and pepper to taste
→ Garnish
12 -
Fresh cilantro
# Instructions:
01 -
Place chickpeas, sweet potatoes, onion, garlic, diced tomatoes, vegetable broth, cumin, coriander, cinnamon, turmeric, salt, and pepper in the slow cooker. Stir thoroughly to combine all ingredients.
02 -
Cover and cook on low heat setting for 6-7 hours or on high heat setting for 3-4 hours, until the sweet potatoes are fork-tender.
03 -
Ladle the stew into bowls and garnish with fresh cilantro before serving.
# Notes:
01 -
This stew develops deeper flavors if made a day ahead and reheated.
02 -
For a thicker consistency, mash some of the chickpeas against the side of the pot before serving.