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Slow-Cooker Moroccan Chickpea Stew

4-6 hours. Cook
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Moroccan cuisine, known for its vibrant flavors and exotic spices, has been captivating taste buds around the world for centuries. One of its most beloved dishes is the Moroccan Chickpea Stew, a tantalizing blend of aromatic herbs, tender vegetables, and earthy chickpeas that has become a staple in both Moroccan homes and international kitchens. In this article, we will guide you through the preparation of this delightful Slow-Cooker Moroccan Chickpea Stew, ensuring a rich and authentic taste experience.

Historical Context:

Moroccan cuisine has a rich and diverse history, influenced by Berber, Arab, Moorish, and Mediterranean cultures. The use of spices like cumin, coriander, cinnamon, and saffron is a hallmark of Moroccan cooking, infusing each dish with a unique depth of flavor. Stews, like this Moroccan Chickpea Stew, have been enjoyed in North Africa for generations, often cooked in traditional clay pots over an open flame. Today, we’ll harness the convenience of a slow cooker to recreate this exquisite dish without sacrificing its authenticity.


1. Prepare Chickpeas:

  • Begin by draining and rinsing the soaked chickpeas. Set them aside for later.

2. Sauté Aromatics:

  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic, diced carrots, and bell peppers to the skillet. Continue to sauté for an additional 3-4 minutes until the vegetables begin to soften.

3. Spice it Up:

  • Sprinkle the ground cumin, ground coriander, ground cinnamon, ground ginger, and cayenne pepper over the sautéed vegetables. Stir well to coat the vegetables evenly with the spices. Allow them to cook for another minute, releasing their flavors.

4. Slow Cooker Magic:

  • Transfer the sautéed vegetables and chickpeas to your slow cooker.
  • Add the diced tomatoes (with their juices), vegetable broth, dried apricots, and raisins. Stir everything together.

5. Let it Simmer:

  • Cover the slow cooker and set it to cook on low for 4-6 hours, or until the chickpeas are tender and the flavors have melded beautifully. Stir occasionally if you can, but it’s not strictly necessary.

6. Season to Perfection:

  • Once the stew is ready, taste and adjust the seasoning with salt and black pepper as needed. Keep in mind that the dried apricots and raisins provide some natural sweetness, so balance the flavors accordingly.

7. Serve in Style:

  • Ladle the Moroccan Chickpea Stew into bowls and garnish with freshly chopped cilantro.
  • Serve it with lemon wedges on the side for a zesty kick.
  • Accompany the stew with cooked couscous or rice for a hearty, satisfying meal.

8. Enjoy the Journey:

  • Savor every spoonful of this Slow-Cooker Moroccan Chickpea Stew, a dish that encapsulates centuries of culinary tradition. The tender chickpeas, sweet dried fruits, and exotic spices will transport your taste buds to the bustling markets and aromatic kitchens of Morocco.

This Slow-Cooker Moroccan Chickpea Stew is a true testament to the timeless appeal of North African cuisine. With the convenience of a slow cooker, you can effortlessly recreate the magic of Morocco in your own kitchen. Enjoy the flavors, aromas, and history that come together in every bowl of this delicious stew.

prep time
ion time: 20 minutes
cooking time
4-6 hours.
total time
4 hours 20 minutes - 6 hours 20 minutes.


  • ow cooker

  • Large skillet

  • Cutting board and knife

  • Wooden spoon

  • Measuring cups and spoons

  • Can opener

  • Mixing bowl


  • cups dried chickpeas, soaked overnight

  • 2 tablespoons olive oil

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 2 carrots, diced

  • 2 bell peppers, diced (one red, one green for color)

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon cayenne pepper (adjust to taste)

  • 1 can (28 ounces) diced tomatoes

  • 4 cups vegetable broth

  • 1 cup dried apricots, chopped

  • 1/2 cup raisins

  • Salt and black pepper to taste

  • Fresh cilantro, chopped (for garnish)

  • Lemon wedges (for serving)

  • Cooked couscous or rice (for serving)


Prepare chickpeas and veggies.
Sauté aromatics with spices.
Combine all in the slow cooker.
Simmer for 4-6 hours.
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