Moroccan Chickpea Stew in the Slow Cooker

Moroccan Chickpea Stew in the Slow Cooker

Easy vegan Moroccan chickpea stew in the slow cooker is a savory, vegetable-packed dinner with butternut squash, red lentils, and tomato.

Ingredients

  • 1 medium white onion

    chopped

  • 3 garlic cloves

    minced

  • 1 small butternut squash

    peeled and chopped into bite sized pieces

  • 1 red bell pepper

    chopped

  • 3/4 cup red lentils
  • 1 15 oz can chickpeas

    drained and rinsed

  • 1 15 oz can pure tomato sauce
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt and pepper

    + more as needed

  • 3 cups vegetable broth
  • to serve
  • cooked quinoa
  • arugula
  • coconut yogurt

Directions

  1. 1

    Add all ingredients to a slow cooker. Stir together to combine, then cover and cook on high for 3 - 4 hours (or 6 - 7 hours on low).

  2. 2

    For a thicker stew, remove the cover with 1 hour left in cooking.

  3. 3

    Serve with quinoa, a handful of arugula and a dollop of yogurt.

Moroccan Chickpea Stew in the Slow Cooker

Moroccan Chickpea Stew in the Slow Cooker

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About this Recipe

Craving a hearty, flavorful vegan meal that practically cooks itself? This easy Moroccan Chickpea Stew, made effortlessly in your slow cooker, delivers a savory, vegetable-packed dinner perfect for any night of the week.

Why This Moroccan Chickpea Stew Works

The slow cooker is your secret weapon here, tenderizing butternut squash and red lentils into a rich, comforting stew while allowing the aromatic spices—turmeric, cumin, smoked paprika, and cinnamon—to meld into a deep, complex flavor profile. It’s a truly hands-off approach to a deliciously complex dish that tastes like it simmered all day.

What to Expect from Your Slow Cooker Stew

You'll discover a deeply satisfying stew with a beautiful balance of sweet butternut squash, earthy chickpeas, and the subtle warmth of Moroccan-inspired spices. The red lentils melt into the sauce, adding body and creaminess, while the pure tomato sauce provides a vibrant, tangy backbone. This vegetable-packed dinner is both nourishing and incredibly flavorful, making it a fantastic addition to your weekly rotation without requiring constant attention.

Customization & Variations

While this stew is wonderfully complete as is, feel free to experiment with the vegetables. You could swap the red bell pepper for another hearty option like carrots or zucchini, or stir in a handful of fresh spinach towards the end of cooking. This recipe is naturally vegan and makes a versatile base for adding other plant-based proteins if desired.

Serving Your Stew

Serve this fragrant Moroccan chickpea stew over a bed of fluffy cooked quinoa, garnished with fresh arugula and a dollop of creamy coconut yogurt for a complete and satisfying meal. It's ideal for cozy weeknight dinners or meal prep, offering comforting flavors with minimal fuss.

Frequently Asked Questions