Slow Cooker Moroccan Chickpea has a way of making even the busiest weeknights feel like a cozy, exotic getaway. I remember the first time I tried making this easy Moroccan chickpea stew slow cooker version; the aroma of cinnamon, cumin, and coriander filled my kitchen, instantly transporting me to a bustling spice market. The squash was perfectly tender, the chickpeas creamy, and the broth was so deeply flavorful, it felt like a hug in a bowl. This recipe is my go-to for a comforting, plant-based meal that’s incredibly simple to prepare. Let’s get cooking!
Why You’ll Love This Slow Cooker Moroccan Chickpea
Get ready to fall in love with this incredibly satisfying dish. It’s the perfect solution for busy days when you want a flavorful, wholesome meal without the fuss. Here’s why this Moroccan spiced chickpeas slow cooker recipe is a winner:
- Effortless Cooking: Simply toss everything into the slow cooker and let it do the work.
- Hearty & Wholesome: Packed with protein from chickpeas and nutrients from butternut squash.
- Rich, Aromatic Flavors: The blend of Moroccan spices creates an irresistible aroma and taste.
- Perfect for Meal Prep: Make a big batch on the weekend for easy lunches or dinners all week.
- Versatile & Customizable: Easily adjust spice levels or add extra veggies.
- Plant-Based Goodness: A delicious vegan and vegetarian option that’s satisfying for everyone.
- Comforting & Cozy: Ideal for chilly evenings, this stew feels like a warm hug.
Ingredients for Slow Cooker Moroccan Chickpea
Gather these simple ingredients for a truly authentic slow cooker chickpea tagine recipe. The combination of pantry staples and aromatic spices makes this dish both easy and incredibly flavorful. I always opt for dried chickpeas when I have the time, but canned work great in a pinch!
- 1 ½ cups dried chickpeas – soaked overnight and drained, or 2 cans (15 oz each) chickpeas, rinsed and drained for convenience
- 4 cups peeled and cubed butternut squash – aim for ½-inch cubes for even cooking
- 1 large onion, diced – this forms the savory base of our stew
- 3 cloves garlic, minced – essential for that aromatic depth
- 2 tablespoons tomato paste – adds a rich, concentrated tomato flavor
- 4 cups vegetable broth – low sodium is best so you can control the salt
- 2 tablespoons olive oil – to sauté the aromatics and bloom the spices
- 1 teaspoon ground cumin – a cornerstone of Moroccan cuisine
- 1 teaspoon ground coriander – adds a subtle citrusy note
- 1 teaspoon paprika – for a touch of color and mild sweetness
- ½ teaspoon ground cinnamon – this is key for that signature Moroccan warmth
- ½ teaspoon turmeric – lends a beautiful golden hue and earthy flavor
- Optional: pinch of cayenne pepper or 1 diced chili – for a touch of heat
- Juice of 1 lemon – adds brightness and balances the richness
- ¼ cup chopped fresh cilantro or parsley – for a fresh, herbaceous finish
How to Make Slow Cooker Moroccan Chickpea
Creating this flavorful stew is incredibly simple, thanks to the magic of your slow cooker. You’ll be rewarded with a deeply aromatic and satisfying meal with minimal effort. Let’s get started on this easy Moroccan chickpea stew slow cooker recipe!
- Step 1: Heat the 2 tablespoons olive oil in a skillet over medium heat. Add the 1 large onion, diced, and 3 cloves garlic, minced. Sauté gently for about 5-7 minutes until the onion is softened and fragrant, and the garlic is aromatic. This step is crucial for building a deep flavor base, essential for an authentic Moroccan dish.
- Step 2: Transfer the sautéed onion and garlic mixture to your slow cooker. Add the 1 ½ cups dried chickpeas (soaked and drained, or 2 cans rinsed and drained), 4 cups peeled and cubed butternut squash, 2 tablespoons tomato paste, and 4 cups vegetable broth.
- Step 3: Sprinkle in the spices: 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, ½ teaspoon ground cinnamon, and ½ teaspoon turmeric. If you like a little heat, add the optional pinch of cayenne pepper or 1 diced chili now. Stir everything together thoroughly to ensure the spices are evenly distributed throughout the mixture.
- Step 4: Cover the slow cooker and set it to cook on the low setting for 6 to 8 hours. During this time, the butternut squash will become tender, and the flavors from the spices and aromatics will meld beautifully, creating that signature slow cooker Moroccan chickpea tagine flavor. The aroma filling your kitchen will be incredible!
- Step 5: About 15 minutes before serving, stir in the juice of 1 lemon and the ¼ cup chopped fresh cilantro or parsley. This final touch adds a burst of freshness and acidity that perfectly balances the rich, warm flavors of the stew. If you’re adding spinach or kale, stir it in now as well until wilted.
Pro Tips for the Best Slow Cooker Moroccan Chickpea
Want to elevate your Moroccan spiced chickpeas slow cooker dish from good to absolutely unforgettable? I’ve picked up a few tricks over the years that make all the difference. These simple tips ensure your stew is packed with flavor and has the perfect texture every time.
- For the deepest flavor, bloom your spices by toasting them lightly in the olive oil with the onions and garlic before adding the liquid. This really wakes them up!
- If using dried chickpeas, soaking them overnight is best for texture, but a quick soak (1 hour in boiling water) works in a pinch.
- Don’t be shy with the lemon juice at the end! It cuts through the richness and makes all the flavors pop.
What’s the secret to perfect Slow Cooker Moroccan Chickpea?
The real secret lies in building layers of flavor. Sautéing the aromatics and blooming the spices before they hit the slow cooker is crucial, as is the finishing touch of fresh lemon juice and herbs to brighten everything up. For more tips on flavor building, check out these flavor enhancement techniques.
Can I make Slow Cooker Moroccan Chickpea ahead of time?
Absolutely! This Moroccan chickpea stew slow cooker recipe tastes even better the next day. Prepare it completely, let it cool, then refrigerate in an airtight container for up to 3 days. The flavors will meld beautifully. This is a great example of how meal prepping can save you time during the week.
How do I avoid common mistakes with Slow Cooker Moroccan Chickpea?
Avoid overcooking the squash into mush by cutting it into uniform ½-inch cubes. Also, resist the urge to add too much liquid initially; the squash and chickpeas release moisture as they cook, thickening the stew naturally. Understanding ingredient properties is key to successful cooking, much like understanding culinary science.
Best Ways to Serve Slow Cooker Moroccan Chickpea
This hearty stew is incredibly versatile and pairs beautifully with a variety of sides to create a complete meal. I love how adaptable this slow cooker chickpea and vegetable tagine is for different occasions!
For a classic Moroccan experience, serve it piping hot over fluffy couscous or fragrant basmati rice. The grains soak up that delicious spiced broth perfectly. If you’re craving something heartier, warm, crusty bread is fantastic for dipping into the stew. For an extra burst of freshness and flavor, garnish generously with toasted almonds or pumpkin seeds and a dollop of creamy yogurt (dairy or plant-based). A handful of fresh chopped cilantro or parsley adds a final vibrant touch.
Nutrition Facts for Slow Cooker Moroccan Chickpea
This vibrant stew is not only delicious but also packed with wholesome goodness. Each serving offers a fantastic balance of nutrients, making it a satisfying and healthy plant-based meal. It’s a great way to enjoy flavorful food that’s also good for you. For more information on plant-based nutrition, explore resources on vegan diets.
- Calories: 280 kcal
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Sugar: 6 g
- Protein: 10 g
- Sodium: 320 mg
- Cholesterol: 0 mg
Nutritional values are estimates and may vary based on specific ingredients used, especially depending on whether you use canned or dried chickpeas and the type of vegetable broth.
How to Store and Reheat Slow Cooker Moroccan Chickpea
This hearty stew is perfect for meal prep, and it stores beautifully! Once your delicious slow cooker chickpea and vegetable tagine has cooled, transfer it to airtight containers. It will keep well in the refrigerator for 3 to 4 days. The flavors actually deepen overnight, making it even tastier!
For longer storage, this stew freezes wonderfully. Portion it into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave individual portions until heated through. You might need to add a splash more broth or water if it seems a little thick after reheating. This is a great example of how food preservation can be simple and effective.
Frequently Asked Questions About Slow Cooker Moroccan Chickpea
Can I use canned chickpeas instead of dried for this recipe?
Absolutely! If you’re short on time, using 2 cans of chickpeas, rinsed and drained, is a fantastic shortcut for this easy Moroccan chickpea stew slow cooker recipe. Just add them in Step 2 along with the other ingredients. They won’t have quite the same texture as soaked and cooked dried chickpeas, but they’ll still be delicious!
What other vegetables can I add to this slow cooker stew?
This recipe is super adaptable! Feel free to add other hearty vegetables like diced sweet potatoes (a great substitute for butternut squash!), carrots, zucchini, or even some chopped kale or spinach in the last 30 minutes of cooking for extra greens. It’s a wonderful slow cooker chickpea and vegetable tagine base.
How spicy is this Slow Cooker Moroccan Chickpea recipe?
The base recipe is gently spiced with warming Moroccan flavors but isn’t typically very spicy. The optional pinch of cayenne pepper or diced chili is where the heat comes from. You can easily adjust this to your preference. If you love it hot, go ahead and add more!
Variations of Slow Cooker Moroccan Chickpea You Can Try
This versatile slow cooker chickpea tagine recipe is a fantastic base for all sorts of delicious variations. Whether you’re looking for a different flavor profile, a quicker cooking method, or to meet specific dietary needs, there’s a twist for everyone. I love experimenting with this dish!
- Spicy Kick: For those who love heat, amp up the spice! Add a whole dried chili pepper to the slow cooker, or increase the cayenne pepper to ½ teaspoon. You could also add a diced jalapeño or serrano pepper along with the onions. This makes for a wonderfully spicy slow cooker Moroccan chickpeas dish.
- Heartier Meal: Add other vegetables like diced sweet potatoes (a great swap for butternut squash!), carrots, or even chunks of zucchini in the last hour of cooking. For an even heartier meal, stir in some chopped kale or spinach during the final 15 minutes to wilt.
- Creamier Texture: After cooking, you can blend about a cup of the stew (including some liquid and squash) and stir it back in. This creates a richer, creamier consistency for your slow cooker vegetarian Moroccan chickpeas without adding dairy.
- Quick Stovetop Version: If you’re short on time, you can make a delicious version on the stovetop. Sauté aromatics and bloom spices, then add remaining ingredients (using canned chickpeas and pre-cooked squash if needed) and simmer for 20-30 minutes until tender and flavors meld.
Amazing Slow Cooker Moroccan Chickpea Stew 1 Bowl
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free, Vegetarian, Vegan
Description
This Slow Cooker Moroccan Chickpea Stew with Butternut Squash is a hearty, vibrant plant-based meal. It’s simmered low and slow to blend tender chickpeas, sweet butternut squash, and aromatic Moroccan spices into a comforting, nutritious stew. Perfect for cozy dinners, it offers effortless cooking, rich flavors, and versatility for any season.
Ingredients
- 1 ½ cups dried chickpeas (or 2 cans chickpeas, rinsed and drained)
- 4 cups peeled and cubed butternut squash
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon turmeric
- Optional: pinch of cayenne pepper or 1 diced chili for heat
- Juice of 1 lemon
- ¼ cup chopped fresh cilantro or parsley
- Optional Garnishes & Sides: Toasted almonds or pumpkin seeds, Creamy yogurt or plant-based yogurt alternative, Fluffy couscous, basmati rice, or warm crusty bread, Chopped spinach or kale (add in last 15 minutes if desired)
Instructions
- Prepare the aromatics: Heat olive oil in a pan over medium heat. Gently sauté diced onion and minced garlic until fragrant and golden brown, about 5-7 minutes, to layer a depth of flavor essential to authentic Moroccan dishes.
- Combine ingredients in the slow cooker: Transfer the sautéed onion and garlic to your slow cooker. Add chickpeas (pre-soaked or canned), peeled and cubed butternut squash, tomato paste, vegetable broth, and the Moroccan spice blend. Stir well to combine all the flavors evenly.
- Slow cook your stew: Cover the slow cooker and cook on low for 6 to 8 hours, allowing the butternut squash to soften perfectly and the spices to meld into a rich, aromatic broth.
- Add finishing touches: About 15 minutes before serving, stir in fresh lemon juice and chopped cilantro or parsley. These bright, fresh ingredients elevate the dish by balancing the richness with a hint of acidity and herbal freshness.
- Optional additions and serving: If desired, stir in chopped spinach or kale during the last 15 minutes of cooking for extra greens. Serve the slow cooker Moroccan chickpea stew garnished with toasted nuts and a dollop of yogurt, alongside couscous, basmati rice, or bread for a wholesome meal.
Notes
- Use dried chickpeas soaked and cooked in advance for improved texture and lower sodium compared to canned.
- Dice the butternut squash uniformly to ensure even cooking and tenderness.
- Bloom spices in olive oil when sautéing onion and garlic to intensify flavor.
- Don’t skip the lemon juice; its acidity lifts and balances the stew’s rich flavors beautifully.
- The flavors improve if made ahead and refrigerated overnight before serving.
- For a spicy variation, add diced chili or cayenne pepper to taste.
- Substitute butternut squash with sweet potatoes or pumpkin if preferred.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg
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