Slow Cooker Moroccan Chickpea Stew

If you are looking for a simple slow cooker, budget friendly, healthy, meat free meal, then you need to add this Slow Cooker Moroccan Chickpea Stew to your meal plan. It is made using store cupboard staples, so you might not even need to go shopping to make it, and it’s easy to adapt to suit all tastes. It’s a perfect Teacher Life Recipe, just ‘set and forget’  using your Slow Cooker or Crock Pot!

Slow Cooker Moroccan Chickpea Stew Ingredients

Variations

Moroccan cuisine is known for its beautiful aromatic spice, colour and flavour combinations. From hearty tagines and harira to fluffy herbed couscous and crunchy-topped b’stilla. Don’t worry if you don’t have a tagine, you can use the stove top method, or even better, the slow cooker method!

If you like a bit more spice you can add more chilli or even Harissa, to give this dish a kick. We like it spicy so we added some harissa seasoning. If you haven’t tried it, or even heard of it before, harissa is a North African hot chilli paste and it is another one of our favourite ingredients. It is made mostly of roasted red peppers and you can buy tubes or jars of it in the  supermarkets.

This recipe is very versatile, you can add chicken for the meat lovers at your table! But it really doesn’t need it and the health benefits of having a few meatless meals each week are huge! Meatless doesn’t have to be tasteless and with the spices in this stew, it certainly isn’t lacking in taste! Serve with lemon herb and almond couscous!

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Slow Cooker Moroccan Chickpea Stew

Try this delicious Slow Cooker Simple Moroccan Chickpea Stew, It gets 5 Stars! - Set & Forget - Tasty & Healthy - Few ingredients - Low cost $

Course

Main Dish

Cuisine

Moroccan, Slow Cooker

Keyword

crockpot, easy

Prep Time

10 minutes

Cook Time

4-8 hours

Servings

people

Ingredients

• 3 tsps minced garlic
• 2 tbsp Moroccan seasoning
• 1 medium red chilli
• 1 tpbs honey optional
• 3 cups vegetable stock
• 3 400g tins chickpeas
• 1 large red onion sliced
• 1/2 medium cauliflower cut into florets
• 2 medium carrots
• 1 400g tinned chopped tomatoes
• 250g shredded cabbage or kale
• 250g pumpkin diced
• 2 tbsp Greek yoghurt
• lemon zest or preserved Lemon
• pitta/flat bread

Course Main Dish Cuisine Moroccan, Slow Cooker Keyword crockpot, easy Prep Time 10 minutes Cook Time 4-8 hours Servings people Ingredients 3 tsps minced garlic 2 tbsp Moroccan seasoning 1 medium red chilli 1 tpbs honey optional 3 cups vegetable stock 3 400g tins chickpeas 1 large red onion sliced 1/2 medium cauliflower cut into florets 2 medium carrots 1 400g tinned chopped tomatoes 250g shredded cabbage or kale 250g pumpkin diced 2 tbsp Greek yoghurt lemon zest or preserved Lemon pitta/flat bread

Instructions

1. Add everything to Slow Cooker except pumpkin, kale, yoghurt and lemon zest.

   
2. Add vegetable stock and mix everything together.

   
3. Cook on low for 8 hours or medium for 4 hours

   
4. Add chopped pumpkin and shredded kale and cook on high for a further 20 minutes. Season with salt and pepper to taste.

   
5. Top with yoghurt and lemon zest.

Recipe Notes

Teacher Life Recipes by A Plus Teaching Resources

Serve this stew with quinoa, rice or lemon herb couscous with almonds and with warmed flat /pitta bread. Add flaked almonds for extra crunch!