Description
A hearty and flavorful Moroccan-inspired chickpea stew made in the crockpot. Packed with protein and spices, it’s a healthy and satisfying meal.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 2 carrots, sliced
- 1 sweet potato, peeled and cubed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft.
- Transfer onion and garlic to the crockpot.
- Add chickpeas, diced tomatoes, vegetable broth, carrots, and sweet potato.
- Stir in cumin, coriander, cinnamon, cayenne, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Garnish with fresh cilantro before serving.
Notes
- For extra flavor, add a squeeze of lemon before serving.
- Serve with couscous or crusty bread.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Moroccan