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- 2 cans (15 oz each) chickpeas, drained and rinsed - 1 large onion, diced - 3 cloves garlic, minced - 1 medium carrot, diced - 1 red bell pepper, diced - 1 zucchini, diced - 1 can (14 oz) diced tomatoes, with juice - 2 cups vegetable broth - 1 tablespoon olive oil - 2 teaspoons ground cumin - 1 teaspoon ground coriander - 1 teaspoon ground cinnamon - 1/2 teaspoon cayenne pepper (adjust to taste) - 1 cup dried apricots, chopped - Salt and pepper to taste Chickpeas serve as the heart of this stew. They add protein and fiber, making this dish filling. Use two cans of chickpeas for ease. Rinse them well to remove any extra salt. Next, we have our vegetables. Dice one large onion, three garlic cloves, a medium carrot, a red bell pepper, and a zucchini. These add flavor and color. The mix creates a lovely base for the stew. For the broth, use two cups of vegetable broth. This gives the stew depth. The diced tomatoes bring acidity and sweetness. Now, let's talk spices. Ground cumin and coriander bring warmth and earthiness. The cinnamon adds a hint of sweetness. Adjust the cayenne for heat to your liking. Lastly, add one cup of chopped dried apricots. They bring a sweet contrast to the spices and vegetables. Season with salt and pepper to taste. - Fresh cilantro or parsley for garnish - Drizzle of olive oil Garnishes make your dish shine. Fresh herbs like cilantro or parsley add a burst of color and freshness. Drizzle a bit of olive oil on top for richness. These simple touches elevate your stew, making it even more inviting. Start by measuring your ingredients carefully. Use two cans of chickpeas, drain them, and rinse well. Dice one large onion, one medium carrot, one red bell pepper, and one zucchini into small pieces. These will give your stew great texture. Next, mince three cloves of garlic finely. This will add a wonderful depth of flavor. In a large skillet, heat one tablespoon of olive oil over medium heat. Once hot, add the diced onion. Cook for about 3-4 minutes until it becomes soft and clear. Then, add the minced garlic. Sauté for another minute until it smells amazing. This step brings out the rich flavors. Transfer the sautéed onion and garlic to your slow cooker. Layer in the chickpeas, diced carrot, red bell pepper, and zucchini. Pour in one can of diced tomatoes with juice and add one cup of chopped dried apricots. Then, pour in two cups of vegetable broth. Sprinkle in two teaspoons of ground cumin, one teaspoon of ground coriander, one teaspoon of ground cinnamon, and half a teaspoon of cayenne pepper. Season with salt and pepper to taste. Stir it all together well. Cover your slow cooker with the lid. Set it on low heat for 6-8 hours or high heat for 3-4 hours. Check the stew after the time is up. The vegetables should be tender and the flavors well mixed. If they are not, let it cook for a little longer. Once cooked, taste your stew. Adjust the seasoning if needed. If you like a thinner stew, feel free to add more vegetable broth. When ready to serve, ladle the stew into bowls. Garnish with fresh cilantro or parsley for a fresh touch. Enjoy with crusty bread or over couscous for a complete meal. How to adjust spice levels You can control the heat in this stew. Start with less cayenne pepper. Taste as you go. If you want more heat, add a pinch more. For a milder stew, skip the cayenne. Instead, focus on the warm spices like cumin and cinnamon. They add depth without too much spice. Recommended pairings This stew shines with crusty bread or fluffy couscous. The bread soaks up the rich flavors. Couscous adds a nice texture. You can also serve it with a side salad. A bright, fresh salad balances the stew's warmth. Alternative methods for sautéing If you prefer not to use a skillet, try a microwave. Place the diced onion and garlic in a bowl. Add olive oil, cover, and microwave for 1-2 minutes. This method saves time and keeps cleanup easy. Slow cooker settings explained You can cook this stew on low or high. The low setting takes 6-8 hours. It gives the flavors time to meld. The high setting cooks it in 3-4 hours. It’s perfect if you’re short on time. Always check the stew for doneness. The veggies should be tender before serving. {{image_2}} You can change the recipe to fit your taste. Try using different beans or legumes. Black beans or lentils work well. They add their own unique flavors and textures. You can also add seasonal vegetables. Sweet potatoes or kale can enhance the dish and make it heartier. Choose vegetables that you enjoy or have on hand. This keeps the stew fresh and exciting. Making this stew gluten-free is easy. Ensure you use gluten-free broth and check all labels. Most of the ingredients are naturally gluten-free. For vegan and vegetarian options, this recipe is already plant-based. Just skip any meat or dairy. You can serve it with crusty bread or over couscous. This adds a nice touch without changing the core recipe. Enjoy making these adjustments to suit your needs! After enjoying your Slow Cooker Moroccan Chickpea Stew, store any leftovers. Let the stew cool down. This helps keep flavors fresh. Transfer it to a container. I recommend using glass containers with tight lids. They seal well and prevent spills. You can keep the stew in the fridge for up to 5 days. Remember to label the container with the date. Want to save some for later? You can freeze the leftovers. First, let the stew cool completely. Pour it into freezer-safe bags or containers. Make sure to leave some space. This helps with expansion as it freezes. The stew can last in the freezer for about 3 months. When you’re ready to eat, take it out of the freezer. For thawing, place it in the fridge overnight. If you're in a hurry, you can use the microwave. Reheat it on low until it’s hot throughout. Stir it well to avoid cold spots. Enjoy the same delicious flavors even after freezing! Yes, you can use dried chickpeas. To prepare them, soak one cup of dried chickpeas in water overnight. This helps them soften. After soaking, drain and rinse the chickpeas. Cook them in a pot with three cups of water. Bring it to a boil, then simmer for about 1 to 1.5 hours until tender. After cooking, add them to your slow cooker with the other ingredients. This method may add extra time to your stew’s cooking process. You can store Moroccan chickpea stew in the fridge for about four to five days. Be sure to cool it down before putting it in a container. For longer storage, freeze the stew. It can last up to three months in the freezer. When you’re ready to eat, just thaw it overnight in the fridge and heat it on the stove or in the microwave. This stew pairs well with several sides. Here are some great options: - Crusty bread for dipping. - Fluffy couscous to soak up the stew. - Quinoa for a protein boost. - A fresh salad with lemon vinaigrette. - Yogurt or a dollop of sour cream to cool the spice. These sides enhance the dish and make your meal more filling and enjoyable. This blog post highlighted key ingredients, step-by-step instructions, and useful tips for making Moroccan chickpea stew. You learned about main ingredients like chickpeas and vegetables, along with spices to add depth. The guide also covered cooking techniques and variations for dietary needs. In conclusion, you can create a tasty dish that fits your preferences. Enjoy the process of cooking and feel free to get creative with flavors. This stew can easily become a favorite in your home.

Slow Cooker Moroccan Chickpea Stew

Delight your taste buds with this Slow Cooker Moroccan Chickpea Stew, a perfect blend of flavors and wholesome ingredients! Packed with chickpeas, veggies, and aromatic spices, this hearty dish is easy to prepare and will warm you up from the inside out. Discover the full recipe and learn how to make this comforting stew that’s great for meal prep or family dinners. Click through to explore the recipe now!
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Ingredients
  

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

1 large onion, diced

3 cloves garlic, minced

1 medium carrot, diced

1 red bell pepper, diced

1 zucchini, diced

1 can (14 oz) diced tomatoes, with juice

2 cups vegetable broth

1 tablespoon olive oil

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper (adjust to taste)

1 cup dried apricots, chopped

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Instructions
 

Prep the Ingredients: Start by measuring and preparing all the vegetables, including dicing the onion, carrot, bell pepper, and zucchini, and mincing the garlic.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the garlic and sauté for another minute until fragrant.

      Combine Ingredients in Slow Cooker: Transfer the sautéed onion and garlic to the slow cooker. Add the chickpeas, carrot, bell pepper, zucchini, diced tomatoes, apricots, vegetable broth, cumin, coriander, cinnamon, cayenne pepper, and salt and pepper.

        Cook the Stew: Stir all the ingredients together in the slow cooker. Cover with the lid and set on low heat for 6-8 hours or on high heat for 3-4 hours until the vegetables are tender and flavors are well combined.

          Final Taste Test: Once cooked, taste the stew and adjust seasoning if necessary. If you prefer a thinner stew, you can add more vegetable broth.

            Serve: Ladle the stew into bowls and garnish with fresh cilantro or parsley.

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

                - Presentation Tips: Serve the stew with crusty bread or over fluffy couscous, and drizzle a little olive oil on top for an extra touch.