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To create a tasty Moroccan chickpea stew, you need a few key ingredients. Here’s what you will use: - 2 cans (15 oz each) chickpeas, drained and rinsed - 1 large onion, diced - 2 garlic cloves, minced - 2 medium carrots, diced - 1 red bell pepper, diced - 1 zucchini, diced - 1 can (14 oz) diced tomatoes, with juices - 2 cups vegetable broth - 1 cup dried apricots, chopped - 2 tablespoons olive oil These ingredients form the base of your stew. The chickpeas provide protein and heartiness. The veggies add color and texture. Spices make this stew special. Here are the spices you will need: - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon ground cinnamon - 1 teaspoon turmeric - 1 teaspoon paprika - Salt and pepper to taste These spices create a warm and rich flavor. The cumin and coriander bring earthiness. Cinnamon adds warmth, while paprika gives a slight kick. Garnishes can elevate your dish. Consider these options: - ¼ cup fresh cilantro, chopped for garnish - Crusty bread or fluffy couscous as sides Fresh cilantro adds a burst of flavor and color. Crusty bread or couscous makes a complete meal. Enjoying this stew with these sides will enhance your dining experience. To start, you need to prepare your slow cooker. If your slow cooker has a sauté setting, turn it on. Add 2 tablespoons of olive oil to the pot. Heat it until it shimmers. Next, add 1 large diced onion. Sauté this for about 5 minutes. You want the onion to turn soft and clear. This step brings out sweet flavors. Once the onion is ready, it’s time to add more flavor. Add 2 minced garlic cloves to the pot. Next, toss in 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of ground cinnamon, 1 teaspoon of turmeric, and 1 teaspoon of paprika. Don’t forget a pinch of salt and pepper! Stir the mixture for 1-2 minutes. You want to cook it until it smells amazing. Now, let’s bring everything together. Add 2 cans of drained and rinsed chickpeas to the pot. Then, add 2 diced medium carrots, 1 diced red bell pepper, and 1 diced zucchini. Next, stir in 1 cup of chopped dried apricots. Pour in 1 can of diced tomatoes with juices and 2 cups of vegetable broth. Mix everything well. Cover your slow cooker with the lid. Set it to low for 6-8 hours or high for 3-4 hours. After cooking, it’s time to taste! Check if you need more salt or pepper. When ready to serve, ladle the stew into deep bowls. Top each bowl with ¼ cup of freshly chopped cilantro. This adds color and flavor. You can serve this stew with crusty bread or fluffy couscous for a full meal. Enjoy your tasty Moroccan Chickpea Stew! To boost the flavor, try adding a splash of lemon juice before serving. The tartness brightens the dish. You can also mix in a spoonful of harissa for heat. This spiced paste adds depth and warmth. Experiment with fresh herbs like parsley or mint for a fragrant kick. A sprinkle of toasted nuts on top adds crunch and richness. One common mistake is not rinsing the chickpeas. Rinsing removes extra salt and improves taste. Another error is overcooking the stew. If you cook too long, the veggies may turn mushy. Lastly, don’t skip the salt and pepper. They enhance all the other flavors in the dish. Always preheat your slow cooker if it has a sauté setting. This helps to bloom spices and develop flavors. Layer the ingredients correctly; place denser items like carrots at the bottom. This allows them to cook evenly. Keep the lid on during cooking; it retains heat and moisture. Finally, adjust the seasoning before serving. This ensures every bite is tasty. {{image_2}} This stew is already vegetarian and vegan. The chickpeas provide protein. You can add more veggies for extra flavor. Try adding spinach or kale for a nutrient boost. These greens cook down well in the slow cooker. If you want more protein, try adding chicken or turkey. Cut them into small pieces and add them with the other ingredients. For a meatless option, consider tempeh or tofu. Cube them and add them in the last hour of cooking. Feel free to swap ingredients based on what you love. Don’t have dried apricots? Use raisins or dates instead. You can also switch out the vegetables. If you dislike zucchini, try eggplant or sweet potatoes. This stew is flexible and will still taste great. After enjoying your stew, let it cool. Use an airtight container to store leftovers. I recommend keeping it in the fridge. It stays good for about 3 to 5 days. If it smells sour, throw it away. To reheat, you can use the stove or microwave. If using the stove, pour the stew into a pot. Heat it over low heat, stirring often. This helps keep the flavors fresh. If using a microwave, place it in a safe bowl. Heat it in short bursts, stirring in between. Make sure it is hot all the way through. You can freeze this stew for later. Use a freezer-safe container. Leave some space at the top since it will expand. It lasts well for about 2 to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above. This stew can taste even better after freezing! Serve Moroccan Chickpea Stew hot in deep bowls. Add a sprinkle of fresh cilantro on top. This adds color and a fresh flavor. You can also serve it with crusty bread. Fluffy couscous is a great option too. Both sides soak up the stew's flavor. Yes, you can cook this stew on the stovetop. Start by sautéing the onions and garlic in a pot. After that, add the spices and cook until fragrant. Then, mix in the chickpeas, veggies, and broth. Let it simmer for 25-30 minutes. Stir occasionally to prevent sticking. To spice up this stew, add more paprika or a pinch of cayenne pepper. You can also chop up fresh chili peppers and add those. Taste the stew as you go. This way, you can adjust the heat to match your taste. You can serve this stew with several tasty sides. Crusty bread pairs well, allowing you to soak up the stew. Fluffy couscous is another great choice. A simple green salad can balance the meal too. Enjoy your stew with any of these sides for a complete meal. Moroccan Chickpea Stew is a rich dish filled with spices and flavors. We explored key ingredients, how to cook them, and tips to make it better. Remember to experiment with options to suit your taste. Proper storage and reheating tips ensure you can enjoy it later. Try new variations to keep it exciting. With these steps, you can create a delicious meal that's easy and rewarding. Enjoy this stew as it warms your heart and home.

Slow Cooker Moroccan Chickpea Stew

Savor the flavors of this Slow Cooker Moroccan Chickpea Stew, a warm and hearty dish perfect for any day of the week. With ingredients like chickpeas, aromatic spices, and colorful veggies, this easy recipe brings a taste of Morocco to your table. Simply toss everything in your slow cooker and let it do the work! Click through to explore this delicious recipe and delight your taste buds today!
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Ingredients
  

2 cans (15 oz each) chickpeas, drained and rinsed

1 large onion, diced

2 garlic cloves, minced

2 medium carrots, diced

1 red bell pepper, diced

1 zucchini, diced

1 can (14 oz) diced tomatoes, with juices

2 cups vegetable broth

1 cup dried apricots, chopped

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon turmeric

1 teaspoon paprika

Salt and pepper to taste

¼ cup fresh cilantro, chopped for garnish

2 tablespoons olive oil

Instructions
 

In the slow cooker, heat the olive oil on the sauté setting (if available) and add the diced onion, sautéing until translucent (about 5 minutes).

    Stir in the minced garlic, cumin, coriander, cinnamon, turmeric, paprika, and a pinch of salt and pepper. Cook for 1-2 minutes until fragrant.

      Add the drained chickpeas, diced carrots, red bell pepper, zucchini, and chopped dried apricots to the slow cooker.

        Pour in the diced tomatoes (with juices) and vegetable broth, stirring everything together until well combined.

          Cover the slow cooker with the lid and set it on low for 6-8 hours or high for 3-4 hours.

            Once cooked, taste and adjust for seasoning with salt and pepper, if necessary.

              Serve the stew hot, garnished with freshly chopped cilantro.

                Prep Time: 15 minutes | Total Time: 8 hours (includes cooking) | Servings: 6

                  - Presentation Tips: Serve in deep bowls with a sprinkle of cilantro on top. Accompany with crusty bread or fluffy couscous for a complete meal.