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To make this slow cooker Moroccan chickpea stew, gather these ingredients: - 2 cans (15 oz each) chickpeas, drained and rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 carrot, sliced - 1 zucchini, diced - 1 can (14 oz) diced tomatoes (with juices) - 1 cup vegetable broth - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon cinnamon - 1 teaspoon smoked paprika - 1/2 teaspoon turmeric - 1/2 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro or parsley for garnish Moroccan cooking shines with warm spices. Stock your pantry with these staples: - Ground cumin adds earthy notes. - Cilantro and parsley bring freshness. - Smoked paprika gives a slight smokiness. - Cinnamon adds warmth and depth. - Turmeric offers a bright, golden color. These ingredients create a true Moroccan taste. They work well together to build layers of flavor. Picking fresh veggies is key for a tasty stew. Here are my tips: - Choose firm bell peppers and bright-colored zucchini. - Look for onions that feel heavy. Avoid soft ones. - Pick carrots that are smooth and crisp. - Smell the garlic; it should be strong and fresh. Fresh veggies not only taste better, but they also make the stew more colorful. To start, gather your veggies. Chop a medium onion and mince two cloves of garlic. Dice one red bell pepper, slice one carrot, and dice one zucchini. In your slow cooker, add the onion, garlic, red bell pepper, carrot, and zucchini. These veggies will give the stew a nice base and flavor. Next, it’s time to mix in the chickpeas. Take two cans of chickpeas, drain and rinse them well before adding them on top of the veggies. Now, pour in one can of diced tomatoes, including their juices. This adds richness and depth to the stew. Don’t forget to add one cup of vegetable broth. It will create a lovely liquid for the stew. Now that everything is in the slow cooker, it's time to season. In a small bowl, mix two tablespoons of olive oil with ground cumin, ground coriander, cinnamon, smoked paprika, turmeric, and chili powder. Pour this mix over the stew and stir well. Cover the slow cooker and set it on low for 6 to 8 hours. If you are short on time, you can set it on high for 3 to 4 hours. The stew is ready when the veggies are nice and tender. Taste it, and add salt and pepper as needed. To boost the flavor of your stew, try adding a squeeze of fresh lemon juice just before serving. This brightens the dish and adds a nice zing. You can also toss in a pinch of cayenne pepper for heat or swap the smoked paprika for sweet paprika for a different taste. Fresh herbs, like cilantro or parsley, add flavor and color. If you want to make this stew gluten-free, use a certified gluten-free vegetable broth. For a low-sodium option, choose low-sodium canned chickpeas and broth. You can swap out vegetables based on your needs. Sweet potatoes or butternut squash work great instead of carrots. If you're vegan, this recipe is already perfect as is, but you can add more veggies for extra nutrition. Always chop your vegetables into similar-sized pieces. This helps them cook evenly. Layer hard veggies, like carrots, at the bottom of the slow cooker. They take longer to cook. Stir once halfway through to mix flavors. If your stew seems too watery at the end, remove the lid for the last 30 minutes to let it thicken. {{image_2}} You can boost protein in this stew easily. Try adding chicken or turkey. Just chop it into small pieces. You can also use cooked lentils or quinoa for a tasty twist. These options make the stew heartier and more filling. This stew is already vegetarian and vegan-friendly. However, you can swap vegetable broth for water if needed. To add creaminess, stir in coconut milk near the end. This adds flavor and richness without losing the vegan touch. To change the heat level, add more chili powder for spice. For a milder stew, reduce the amount of chili powder. You can also add fresh jalapeños for a kick. Remember to taste as you go to find your perfect balance. To keep your stew fresh, let it cool first. Transfer the cooled stew into an airtight container. Place it in the fridge within two hours of cooking. It will stay good for about three to four days. When you are ready to eat, check for any signs of spoilage. If you want to store the stew for a longer time, freezing is a great option. Use a freezer-safe container or a heavy-duty freezer bag. Pour the stew in, leaving some space for it to expand. Label the bag with the date. You can freeze it for up to three months. Thaw overnight in the fridge before reheating. When you are ready to enjoy your stew again, reheat it slowly. You can use a pot on the stove over low heat. Stir it often to make sure it heats evenly. You can also use the microwave. Heat in short bursts, stirring between each burst. If the stew is too thick, add a splash of vegetable broth or water for the perfect consistency. Enjoy your meal! Yes, you can use dried chickpeas. You need to soak them first. Soak them overnight in water. Drain and rinse them before adding to the stew. Use about one cup of dried chickpeas for this recipe. Cooking dried chickpeas may take longer, so adjust the cooking time. They should be tender after about 8-10 hours on low heat. To store leftovers, let the stew cool first. Place it in an airtight container. It can stay in the fridge for up to five days. If you want to keep it longer, freeze it. Use freezer-safe containers or bags. The stew can last up to three months in the freezer. Remember to label it with the date. This stew pairs well with warm flatbreads or crusty bread. It also tastes great over couscous or rice. A simple green salad adds a nice crunch. You can serve it with yogurt or a dollop of hummus for creaminess. For extra flavor, sprinkle fresh herbs on top. Enjoy the mix of flavors and textures! In this blog post, I shared the key ingredients for Moroccan Chickpea Stew, including fresh vegetables and pantry staples. I explained step-by-step how to prepare and cook the stew in a slow cooker. We also explored tips for enhancing flavors and adapting recipes for dietary needs. In conclusion, this dish is simple and packed with rich flavors. You can enjoy it in many ways, whether you prefer meat, vegetarian, or vegan options. Try it, and you'll love how easy and tasty it is!

Slow Cooker Moroccan Chickpea Stew

Discover the delightful flavors of Slow Cooker Moroccan Chickpea Stew, a hearty and nutritious dish packed with spices and veggies! This easy recipe combines chickpeas, fresh vegetables, and aromatic spices for a wholesome meal that cooks itself. Perfect for busy days, simply toss everything in your slow cooker and let it simmer. Click through for the full recipe and enjoy a comforting bowl of goodness that will warm your soul!
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Ingredients
  

2 cans (15 oz each) chickpeas, drained and rinsed

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 carrot, sliced

1 zucchini, diced

1 can (14 oz) diced tomatoes (with juices)

1 cup vegetable broth

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon cinnamon

1 teaspoon smoked paprika

1/2 teaspoon turmeric

1/2 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Instructions
 

Prep the Vegetables: In your slow cooker, add the diced onion, minced garlic, red bell pepper, sliced carrot, and diced zucchini.

    Mix in Chickpeas: Add the drained chickpeas on top of the vegetables.

      Add Tomatoes and Broth: Pour the diced tomatoes (with their juices) and vegetable broth over the chickpeas and vegetables.

        Season the Stew: In a small bowl, mix the olive oil, ground cumin, ground coriander, cinnamon, smoked paprika, turmeric, and chili powder. Pour this mixture over the stew and stir well to combine.

          Slow Cook: Cover the slow cooker and set it on low for 6-8 hours, or high for 3-4 hours, until the vegetables are tender.

            Taste and Adjust: Once cooked, taste the stew and season with salt and pepper as needed.

              Garnish and Serve: Spoon the stew into bowls and garnish with fresh cilantro or parsley before serving.

                Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 4-6

                  - Presentation Tips: Serve hot with a side of warm flatbreads or over a bed of couscous or rice for a complete meal. Drizzle with a bit of extra virgin olive oil and sprinkle with additional herbs for visual appeal.