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To make Slow Cooker Moroccan Chickpea Stew, you will need the following ingredients: - 2 cans (15 oz each) chickpeas, drained and rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, peeled and diced - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 can (14 oz) diced tomatoes - 1 cup vegetable broth - 2 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon smoked paprika - 1 teaspoon ground cinnamon - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 cup spinach leaves, chopped - Fresh cilantro or parsley, for garnish - Optional: Cooked couscous or quinoa for serving If you don’t have all the ingredients, here are some great swaps: - Chickpeas: Use lentils or white beans instead. - Vegetable broth: Chicken broth works too. - Spinach: Kale or Swiss chard are tasty options. - Diced tomatoes: Use fresh tomatoes or tomato sauce. - Olive oil: Any cooking oil will do, like avocado oil. These swaps keep the stew tasty while using what you have at home. This stew is not just delicious; it's also healthy! Here’s a quick look at the nutrition per serving: - Calories: About 220 - Protein: 10g - Fat: 7g - Carbohydrates: 35g - Fiber: 10g - Sugar: 6g This stew is full of plant-based protein and fiber. It is perfect for a filling meal! Start by gathering all your ingredients. You will need: - 2 cans (15 oz each) chickpeas, drained and rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, peeled and diced - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 can (14 oz) diced tomatoes - 1 cup vegetable broth - 2 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon smoked paprika - 1 teaspoon ground cinnamon - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 cup spinach leaves, chopped - Fresh cilantro or parsley, for garnish - Optional: Cooked couscous or quinoa for serving Now, in your slow cooker, add the diced onion, minced garlic, carrots, and both bell peppers. Then, stir in the chickpeas and diced tomatoes with their juices. Next, pour in the vegetable broth. In a small bowl, mix the cumin, coriander, smoked paprika, cinnamon, cayenne pepper, salt, and pepper. Add this spice mix into the slow cooker and stir well. Drizzle the olive oil over the top and give it another gentle stir. Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours. You want the vegetables to be tender and the stew to be full of flavor. About 15 minutes before you serve, stir in the chopped spinach. This will wilt the spinach into the stew. Taste your stew and adjust the seasoning if needed. Serve it hot over a bed of cooked couscous or quinoa if you like. Don’t forget to add fresh cilantro or parsley for garnish! To get the best flavor, start by sautéing your onions and garlic. This step brings out their sweetness. It makes your stew taste rich and inviting. You can also add spices early. This helps them bloom and release their unique aromas. Stir them in with the vegetables before adding liquids. Letting the stew cook low and slow is key. It helps all the flavors blend perfectly. If you like heat, add more cayenne pepper. Start with a small pinch, then taste. You can always add more, but you can’t take it out. For a milder stew, skip the cayenne altogether. You can also balance the heat with a bit of sweetness. A touch of honey or brown sugar can help calm the spice. For a creamier texture, try adding a dollop of plain yogurt before serving. It brings a nice tang. You can also blend part of the stew. Just scoop out some chickpeas and veggies, blend them, and stir them back in. This thickens the stew without losing any flavor. Adding a splash of coconut milk is another option. It adds richness and a hint of sweetness. {{image_2}} You can easily boost this stew with more protein. Consider adding diced chicken or lamb. You can also mix in lentils for a hearty feel. If you want more veggies, add zucchini, sweet potatoes, or green beans. These options make the stew even more colorful and fun! Feel free to play with spices! Try adding turmeric or ginger for a different flavor. You can also use garam masala for a warm twist. If you love heat, add more cayenne or red pepper flakes. Each spice change gives you a new taste experience. Serve this stew over cooked couscous or quinoa. Both grains soak up the stew's flavors well. You can also use rice or serve it with crusty bread. For a fresh touch, top it with cilantro or parsley. These options make each meal feel special! Store any leftover Moroccan chickpea stew in an airtight container. Let the stew cool first. This helps keep the flavor and texture. Place it in the fridge for up to 4 days. If you want to keep it longer, freezing is best. To freeze the stew, use freezer-safe bags or containers. Make sure to leave some space for expansion. Label the bags with the date. You can freeze the stew for up to 3 months. When you are ready to eat, just take it out and thaw it in the fridge overnight. To reheat, you can use the stove or the microwave. If using the stove, add a bit of broth or water to keep it moist. Heat it on low and stir often. If using the microwave, place it in a bowl and cover it. Heat in short bursts, stirring in between. This helps heat it evenly. Always check the temperature before serving to ensure it's hot throughout. If you need a chickpea swap, try using lentils. They cook well in the stew and add protein. White beans or black beans are good options too. Just adjust cooking time as needed. Lentils usually cook faster than chickpeas. Taste and texture will change but still be tasty. Yes, this stew is both vegetarian and vegan! It uses vegetable broth as the base. All the ingredients are plant-based, so you can enjoy it without worry. If you want to add some protein, you can toss in tofu or tempeh. They absorb the flavors well and add texture. You will know the stew is done when the veggies are tender. The chickpeas should be soft but not mushy. If you cook on low, this takes about 6-8 hours. On high, the stew will be ready in 3-4 hours. Give it a stir to mix in the spinach before serving. In this post, we covered key ingredients for a flavorful stew and how to prepare it. I shared tips for enhancing flavor, adjusting spice levels, and providing variations for your dish. Storing leftovers properly helps keep your stew fresh. Remember, you can make this recipe fit your needs by swapping out ingredients. Cooking should be fun and creative. Enjoy experimenting in your kitchen!

Slow Cooker Moroccan Chickpea Stew

Discover the deliciousness of Slow Cooker Moroccan Chickpea Stew with this easy recipe that brings vibrant flavors right to your table. Packed with nutritious ingredients like chickpeas, colorful veggies, and aromatic spices, this hearty stew is perfect for any day. Just set it and forget it! Click through now to explore the full recipe and impress your family with this healthy, comforting meal that everyone will love. Enjoy the warm, inviting flavors today!
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Ingredients
  

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

1 medium onion, diced

2 cloves garlic, minced

2 carrots, peeled and diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 can (14 oz) diced tomatoes

1 cup vegetable broth

2 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon smoked paprika

1 teaspoon ground cinnamon

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup spinach leaves, chopped

Fresh cilantro or parsley, for garnish

Optional: Cooked couscous or quinoa for serving

Instructions
 

In a slow cooker, add the diced onion, minced garlic, carrots, and bell peppers.

    Stir in the chickpeas, diced tomatoes (with their juices), and vegetable broth.

      In a small bowl, mix together the cumin, coriander, smoked paprika, cinnamon, cayenne pepper, salt, and pepper. Add this spice mixture into the slow cooker and stir to combine all the ingredients well.

        Drizzle the olive oil over the top and give it another gentle stir.

          Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender and the stew is flavorful.

            About 15 minutes before serving, stir in the chopped spinach to wilt it into the stew.

              Taste and adjust seasoning if needed.

                Serve hot over a bed of cooked couscous or quinoa if desired, and garnish with fresh cilantro or parsley.

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