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- Canned Chickpeas: You will need two cans of chickpeas. Drain and rinse them well. Chickpeas give the stew a hearty texture. - Fresh Vegetables: Use one large onion, two cloves of garlic, two sliced carrots, and one diced red bell pepper. These add flavor and color. - Spices and Seasonings: Use two tablespoons of Moroccan spice blend. This mix includes cumin, coriander, cinnamon, ginger, and paprika. Add one teaspoon of turmeric and a half teaspoon of cayenne pepper for heat, if desired. - Vegetable Broth: One cup of vegetable broth adds depth to the stew. It helps blend all the flavors. - Coconut Milk: Use one can of coconut milk. This will make the stew creamy and rich. - Fresh Herbs: Garnish with fresh cilantro or parsley. This adds freshness and a pop of color. - Accompaniments: Serve the stew over warm couscous or quinoa. This makes it filling and satisfying. You can also add a slice of lemon for extra flavor. - Adding Onions and Garlic: Start by dicing one large onion and mincing two cloves of garlic. In your slow cooker, add both the onion and garlic. They will form the flavorful base for your stew. - Layering Ingredients in the Slow Cooker: Next, slice two carrots and dice one red bell pepper. Add these to the slow cooker along with two cans of chickpeas, drained and rinsed. This mix gives the stew a hearty texture. - Setting the Slow Cooker: Pour in one can of diced tomatoes and one cup of vegetable broth. Add two tablespoons of a Moroccan spice blend, one teaspoon of turmeric, and half a teaspoon of cayenne pepper if you like heat. Stir everything well to combine. Now, close the lid and set your slow cooker to low for six to seven hours or high for four hours. - Adding Coconut Milk and Spinach: About 30 minutes before you serve, stir in one can of coconut milk and two cups of fresh spinach. This step adds creaminess and a fresh touch. Make sure the spinach wilts nicely in the stew before serving. Adjust salt and pepper to your taste. Enjoy your delicious Moroccan chickpea stew! Using fresh spices gives your stew a great taste. Fresh spices have oils that smell and taste better. Dried spices are good, too, but they lose flavor over time. For this stew, I like to use a mix of both. If you have dried spices, make sure they are fresh and not too old. If you can, buy whole spices. You can grind them just before using for the best flavor. The slow cooker has two settings: low and high. Cooking on low takes about 6 to 7 hours. If you are short on time, use the high setting, which cooks in about 4 hours. The low setting lets flavors blend better. The high setting works well if you start late. Just remember, cooking longer on low helps the chickpeas soak in all the spices. Serve the stew in deep bowls for a nice look. Place a scoop of warm couscous or quinoa at the bottom. This adds texture and keeps the stew warm. Top with chopped fresh cilantro or parsley for color. A slice of lemon on the side adds a nice touch, too. It brightens the dish and gives it a fresh taste. {{image_2}} If you want to mix it up, try different beans or lentils. Black beans or kidney beans can add a new taste. You can also use red lentils for a different texture. They cook faster and thicken the stew nicely. Feel free to swap in your favorite legumes. Just keep the ratios similar to the chickpeas listed in the recipe. Not a fan of heat? You can easily adjust the spice levels. Lower the cayenne pepper or leave it out. If you like it spicy, add more cayenne or fresh chili peppers. You can also use chili powder for a different flavor. Just remember, spices build up over time, so start with a little and taste as you go. This stew can easily fit different diets. It’s naturally vegan because it uses chickpeas and coconut milk. If you want it gluten-free, just ensure your broth and spices are gluten-free. You can also serve it over quinoa instead of couscous. This keeps it gluten-free while adding protein. Make it your own while still keeping it delicious! You can store leftover Slow Cooker Moroccan Chickpea Stew in the fridge. First, let it cool down. Then, transfer it to an airtight container. This keeps it fresh. It lasts for about three to five days. Make sure to label the container with the date. This way, you can keep track of freshness. To reheat your stew, the stove works best. Pour it into a saucepan. Heat it on medium-low, stirring often. This keeps the flavors bright and tasty. You can also use a microwave. Place it in a microwave-safe bowl. Cover it loosely and heat it for one to two minutes. Stir halfway through to ensure even heating. Freezing is a great way to save your stew for later. First, let it cool completely. Then, place it in a freezer-safe container. Leave a little space at the top for expansion. It can stay in the freezer for up to three months. When you're ready to eat, move it to the fridge overnight to thaw. You can reheat it on the stove or in the microwave after thawing. Enjoy your delicious stew anytime! You can store this stew in your fridge for about 4 to 5 days. Make sure to place it in an airtight container to keep it fresh. If you want to keep it longer, you can freeze it. In the freezer, it stays good for up to 3 months. Just remember to let it cool before freezing. When you’re ready to eat, thaw it in the fridge overnight. Yes, you can use dried chickpeas! Just soak them overnight in water. This helps them cook better. After soaking, drain and rinse them. Cook them in a pot of boiling water for about an hour until they are soft. Then, you can add them to the slow cooker with the other ingredients. Adjust the cooking time since dried chickpeas take longer to cook. This stew pairs well with warm couscous or quinoa. Both add a nice texture. You can also serve it with crusty bread to soak up the flavors. Fresh green salad or roasted vegetables make great sides too. For a tasty twist, add a slice of lemon on the side for some zest. In this post, we explored how to make a delicious Slow Cooker Moroccan Chickpea Stew. We discussed the key ingredients, like canned chickpeas, fresh veggies, and spices, along with liquid components like vegetable broth and coconut milk. I shared step-by-step instructions for cooking and tips to enhance flavor and presentation. You can also adapt the recipe to your needs with variations and proper storage. This stew is not just tasty; it can easily fit into many diets and meal plans. Enjoy creating this warm, hearty dish!

Slow Cooker Moroccan Chickpea Stew

Discover the vibrant flavors of Slow Cooker Moroccan Chickpea Stew, a perfect blend of spices and wholesome ingredients! This easy recipe features chickpeas, fresh veggies, and creamy coconut milk, all cooked to perfection in your slow cooker. With just 15 minutes of prep, you can enjoy a delicious and nourishing meal. Click through to explore this delightful recipe and impress your family with a taste of Morocco tonight!
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Ingredients
  

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

1 large onion, diced

2 cloves garlic, minced

1 can (15 oz) diced tomatoes

2 carrots, sliced

1 red bell pepper, diced

1 cup vegetable broth

2 tablespoons Moroccan spice blend (cumin, coriander, cinnamon, ginger, paprika)

1 teaspoon turmeric

1/2 teaspoon cayenne pepper (optional for heat)

1 can (14 oz) coconut milk

2 cups fresh spinach

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Cooked couscous or quinoa for serving

Instructions
 

Prepare the Base: In your slow cooker, add the diced onion and minced garlic as the base of the stew.

    Add Vegetables and Chickpeas: Stir in the sliced carrots, diced red bell pepper, and drained chickpeas.

      Mix in Spices: Sprinkle in the Moroccan spice blend, turmeric, and cayenne pepper if you want some heat. Stir to coat the vegetables and chickpeas evenly with the spices.

        Combine Liquid Ingredients: Pour in the diced tomatoes and vegetable broth. Mix well to combine all ingredients.

          Set the Slow Cooker: Close the lid and cook on low for 6-7 hours or on high for 4 hours.

            Finish with Coconut Milk: About 30 minutes before serving, stir in the coconut milk and fresh spinach, allowing them to heat through and the spinach to wilt.

              Adjust Seasoning: Before serving, taste and add salt and pepper as needed.

                Prep Time, Total Time, Servings: 15 mins | 6-7 hours | 6 servings

                  - Presentation Tips: Serve the stew in deep bowls over a scoop of warm couscous or quinoa. Garnish with chopped fresh cilantro or parsley for a pop of color, and consider adding a slice of lemon on the side for an extra burst of flavor.