Moroccan Chickpea Stew. The. Best. Flavor. Slow cooker recipe. Simple. Easy. Amazing.
I love trying new recipes and bringing them to community dinners to share. This Moroccan Chickpea Stew is a delectable dish people appreciate. So flavorful and packed with goodness. Because there are several ingredients, it does take about 15 minutes to get it ready to cook, but it is well worth the effort!
Robin Robertson’s Recipe
The recipe is originally from Robin Robertson’s Fresh From the Vegetarian Slow Cooker. This was so delicious, as all of her recipes are. Everyone who tried it loved it, and the smell of it was very enticing. I served it over fresh raw kale, and that was the perfect finish. It is vegan, vegetarian, gluten-free, and dairy-free, so just about anyone can eat it.
What You Need
For this recipe you will need measuring cups and spoons, a garlic mincer or knife, a vegetable peeler, and a slow cooker. Don’t scrimp. Buy the best you can afford. And while you’re at it, buy some beautiful dinnerware to serve you food on. You deserve it.
I know this is a slow cooker recipe, and y’all probably have one, but have you tried the Instant Pot? OMG. You can use it as a slow cooker, pressure cooker, rice cooker, sauté pot, and so much more. You could easily convert this recipe to Instant Pot! Really. Don’t wait. Get one.
Moroccan Chickpea Stew Recipe
Moroccan Chickpea Stew
- 3 tablespoons olive oil
- 4 shallots minced
- 3 large carrots peeled and diced
- 1 medium red bell pepper
- 1 garlic clove minced
- 1 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon Hungarian sweet pepper
- 1/4 teaspoon turmeric
- 8 ounces fresh green beans rinsed, trimmed and cut into 1" pieces
- 1 15.5-ounce can chickpeas drained and rinsed
- 1 ounce 14.5-can petite diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon lemon juice
- 1/2 cup frozen peas thawed
- 1/2 cup dried apricots chopped
- 1/2 cup dried craisins
- 1/4 cup pimento-stuffed green olives chopped
- Heat the oil in a large skilled.
- Sauté the shallots, garlic and spices for about 2 minutes over medium heat.
- Add the red peppers and carrots and sauté for about 5-7 minutes.
- Dump all this into a 4 to 6 quart crock pot (slow cooker).
- Add the beans, lemon juice, chick peas, tomatoes and vegetable stock and cook either on low for 6 hours or on high for 3 hours (I did it on high).
- About 1/2 hour before serving, add the dried fruit, peas and olives.
- Serve over fresh, raw kale or rice
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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