Slow Cooker
Slow Cooker Moroccan Chickpea Stew
A hearty and spiced slow cooker chickpea stew with tomatoes, sweet potatoes, and warm Moroccan spices, perfect for an effortless dinner.
Prep10 min
Cook6 hr
Rest / chill0 min
Total6 hr 10 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Heat olive oil in a skillet over medium heat. Add onion and garlic; saut e9 until translucent, about 5 minutes.
- Transfer saut e9ed onion and garlic to slow cooker.
- Add chickpeas, diced sweet potato, diced tomatoes (with juice), vegetable broth, cumin, coriander, cinnamon, smoked paprika, salt, and pepper to the slow cooker.
- Stir to combine. Cover and cook on low for 6 hours or on high for 3 hours until sweet potatoes are tender and stew is heated through.
- Serve stew garnished with chopped fresh cilantro.
A little kitchen know-how
Rinse canned chickpeas to reduce sodium and improve flavor.
Storage & leftovers
Refrigerate leftovers in airtight containers for up to 3 days. Reheat on the stovetop over medium heat until hot, about 10 minutes.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.