Moroccan Chickpea Stew – Crockpot/Slowcooker!

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When we posted the first recipe of this series, more than one person asked about adapting the recipe for a slow cooker, which inspired me to come up with a good slow cooker recipe to include in this series. I have to admit that I have really dismissed slow cooking lately in exchange for the rapid results of the instant pot. In fact, I had to borrow a slow cooker from a colleague (Shoutout to Chelsea Brisco, RMT) just to test out some recipes! Alas, with these final rainy and cool days of spring, let’s dust off those crock pots and serve up one last hearty and flavourful stew, this time featuring the beloved chick pea (Garbanzo bean if you prefer).

Moroccan Chickpea Stew (Crockpot)

Ingredients (Serves approx 4)

1 onion, chopped
4-6 garlic cloves, chopped or minced
2 medium potatoes, chopped into ¾ inch cubes (regular or sweet potato or both!)
1 medium-large carrot, chopped
1 red bell pepper, chopped
1 (540ml) can chickpeas
2 cups tomato sauce or 1 (796ml) can crushed tomatoes
2 cup vegetable or chicken broth
2 Tbsp maple syrup (optional)
½ cup raisins
1 ½ tsp cumin
2 tsp curry powder
1 tsp paprika
½ tsp cinnamon
½ tsp turmeric
¼ tsp cayenne pepper
salt & pepper to taste
juice of 1-2 lemons (optional, but highly recommended)

Optional for serving/garnishing: Plain Greek yogurt, cilantro, pepitas, cooked rice


Add all ingredients to crockpot and cook on high for 4 hours. Before serving, stir in the juice of 1-2 lemons.
Stovetop variation: Sautee onion, garlic, carrot, and bel pepper over medium heat until translucent. Add all other ingredients and bring to a boil. Reduce to medium heat and cook for about an hour

Serve alone or over rice and garnish with cilantro. For added protein, add a dollop of plain Greek yogurt and/or a handful of pepitas.

To further boost the protein, you can even double the chickpeas, or add in some lentils or TVP.

Feel free to switch up or boost the veggies! Substitute different coloured bell peppers, add cubed squash, or add a few handfuls of chopped spinach before serving.

Approx Nutrition for ¼ of recipe: calories: 320| Carbohydrates: 66g |fiber: 15g |protein: 12g

Recipe and image borrowed from:

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