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- 2 cups cooked chickpeas (or 1 can, drained and rinsed) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 large carrot, diced - 1 red bell pepper, diced - 1 zucchini, diced - 1 can (14 oz) diced tomatoes - 2 cups vegetable broth - 1 tablespoon olive oil - 2 teaspoons ground cumin - 1 teaspoon ground coriander - 1 teaspoon smoked paprika - 1 teaspoon turmeric - 1/2 teaspoon cinnamon - Salt and pepper to taste - 1/4 cup dried apricots, chopped - Fresh cilantro or parsley for garnish - Cooked couscous or quinoa for serving (optional) Using fresh produce makes a big difference. Look for bright, firm vegetables. They taste better and add color to your stew. For the chickpeas, choose high-quality canned ones or cook your own. This adds a nice texture. Spices are key to Moroccan flavors. Use fresh spices if possible. They give a deeper flavor to the dish. For the broth, a low-sodium version is best. It lets you control the salt level. You can easily adjust this recipe to fit your diet. Here are some ideas: - Chickpeas: Use black beans or lentils if you want a change. - Vegetables: Swap in your favorite veggies. Try sweet potatoes or spinach! - Oil: You can use coconut oil or avocado oil instead of olive oil. - Broth: For a richer flavor, use homemade vegetable stock. - Sweetener: If you prefer, use honey or maple syrup instead of dried apricots. These swaps keep your stew tasty while fitting your needs. First, gather all your ingredients. You will need cooked chickpeas, onion, garlic, carrot, bell pepper, zucchini, diced tomatoes, vegetable broth, olive oil, and spices. This mix creates a rich flavor. The dried apricots add a nice touch of sweetness. 1. Start by heating olive oil in a pan over medium heat. 2. Add the chopped onion and minced garlic. Sauté until the onion is clear. 3. Transfer the onion and garlic to your slow cooker. 4. Next, add the broth, diced tomatoes, carrots, bell pepper, zucchini, and chickpeas. 5. In a small bowl, mix cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and pepper. 6. Stir this spice mix into the slow cooker. 7. Toss in the chopped apricots. Mix everything well. 8. Cover the slow cooker. Set it on low for 6-8 hours or high for 3-4 hours. 9. Check if the veggies are soft and flavors blend well. 10. Before serving, taste and change seasoning as needed. 11. Serve hot, topped with fresh cilantro or parsley. Enjoy it over couscous or quinoa. You can cook this stew on low for 6-8 hours. This method lets flavors deepen. If short on time, use high for 3-4 hours. Both methods yield a tasty stew. To boost the taste, use fresh herbs. Fresh cilantro or parsley can brighten the dish. Adding a squeeze of lemon juice right before serving gives a nice zing. If you like heat, try adding a pinch of cayenne pepper. It adds warmth without overpowering the stew. One common mistake is not sautéing the onion and garlic. Sautéing brings out their flavors. Another mistake is adding salt too early. Wait until the dish is nearly done. This lets the flavors build without becoming too salty. Lastly, don’t skip the dried apricots. They add a sweet touch that balances the spices perfectly. Serve the stew over cooked couscous or quinoa for extra texture. This makes it filling and satisfying. You can also pair it with crusty bread to soak up the delicious sauce. For an added crunch, top the stew with toasted almonds or pine nuts. Enjoy it with a side salad for a fresh contrast. {{image_2}} This Slow Cooker Moroccan Chickpea Stew is perfect for vegan and gluten-free diets. The base is already vegan since it uses chickpeas, vegetables, and spices. To ensure it stays gluten-free, always check your vegetable broth. Many brands offer gluten-free options. This stew is rich in flavor and will satisfy everyone at your table. Feel free to adjust the recipe to fit your taste. You can swap chickpeas for lentils or black beans. If you love heat, add diced jalapeños or a pinch of cayenne pepper. Prefer a sweeter stew? Try adding raisins instead of apricots. You can also mix in your favorite veggies, like sweet potatoes or spinach, for extra nutrition. Toppings can enhance the stew's flavor and texture. Consider adding a dollop of plain yogurt or a drizzle of tahini for creaminess. Fresh herbs, like mint or basil, add a pop of freshness. Crushed nuts, like almonds or pistachios, provide a nice crunch. Serve the stew with a side of warm pita or crusty bread to soak up the delicious sauce. After you finish your stew, let it cool down. Store it in an airtight container. This keeps the flavors fresh. You can keep it in the fridge for up to 5 days. If you want to keep it longer, consider freezing it. To reheat, take the stew out of the fridge. You can warm it on the stove over medium heat. Stir it often until it’s hot. You can also use the microwave. Heat it in short bursts, stirring in between. This helps it heat evenly. For freezing, use freezer-safe containers. Leave some space at the top for expansion. The stew can last in the freezer for up to 3 months. When you want to eat it, move it to the fridge to thaw overnight. Then, reheat as mentioned above. This makes meal prep easy and tasty! Yes, you can use dried chickpeas. Just soak them overnight first. After soaking, cook them until tender. This can take about 1 to 2 hours. Using dried chickpeas adds a rich texture. It may also enhance the flavor of your stew. You can serve this stew with cooked couscous or quinoa. Both add great texture and flavor. You can also pair it with warm bread. Try serving it with a side salad for freshness. Add some yogurt for creaminess and a nice touch. You can store this stew in the fridge for up to 4 days. Make sure to keep it in an airtight container. This helps keep the flavors fresh. When ready to eat, just reheat it on the stove or in the microwave. Enjoy it as a quick meal option! This blog post covered the important steps for making Moroccan chickpea stew. We went over the needed ingredients, how to cook it, and the right storage methods. I shared tips to enhance your dish and offered variations for different diets. Remember, using fresh ingredients sets the flavor apart. Avoiding common mistakes makes cooking easier. Try serving it with rice or bread. With these insights, you can create a meal that is tasty and satisfying every time. Enjoy your cooking journey with this dish!

Slow Cooker Moroccan Chickpea Stew

Discover the rich flavors of Slow Cooker Moroccan Chickpea Stew! This healthy and hearty dish combines chickpeas, vegetables, and aromatic spices for a delicious meal that's perfect for any day of the week. Easy to prepare, simply sauté your aromatics, combine everything in the slow cooker, and let it do the work. Ready for a satisfying dinner? Click through to explore this comforting recipe and bring a taste of Morocco to your table!
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Ingredients
  

2 cups cooked chickpeas (or 1 can, drained and rinsed)

1 medium onion, finely chopped

2 cloves garlic, minced

1 large carrot, diced

1 red bell pepper, diced

1 zucchini, diced

1 can (14 oz) diced tomatoes

2 cups vegetable broth

1 tablespoon olive oil

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 teaspoon turmeric

1/2 teaspoon cinnamon

Salt and pepper to taste

1/4 cup dried apricots, chopped

Fresh cilantro or parsley for garnish

Cooked couscous or quinoa for serving (optional)

Instructions
 

Heat the olive oil in a pan over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.

    Transfer the sautéed onion and garlic to the slow cooker. Add in the broth, diced tomatoes, carrots, bell pepper, zucchini, and chickpeas.

      In a small bowl, mix together the cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and pepper. Stir this spice mixture into the slow cooker.

        Toss in the chopped dried apricots for sweetness and additional flavor. Mix everything well.

          Cover the slow cooker and set it on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender and flavors have melded together.

            Before serving, taste and adjust seasoning if necessary.

              Serve the stew hot, garnished with fresh cilantro or parsley. Enjoy it over a bed of couscous or quinoa for added texture.

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