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Moroccan Chickpea Stew. Flavorful. Delicious slow cooker recipe.

Moroccan Chickpea Stew

Course Main Course
Cuisine Mediterranean
Keyword Moroccan Chickpea Stew
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings 8

Ingredients

  • 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

Instructions

  1. Heat the oil in a large skilled.
  2. Sauté the shallots, garlic and spices for about 2 minutes over medium heat.
  3. Add the red peppers and carrots and sauté for about 5-7 minutes.
  4. Dump all this into a 4 to 6 quart crock pot (slow cooker).
  5. 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).
  6. About 1/2 hour before serving, add the dried fruit, peas and olives.
  7. Serve over fresh, raw kale or rice

https://recipeideashop.com/moroccan-chickpea-stew/