Description
Experience the warmth of Moroccan spices in this comforting Slow Cooker Moroccan Chickpea Stew, perfect for chilly evenings and shared meals with family and friends.
Ingredients
Scale
- 2 cans chickpeas (15 oz each), rinsed and drained
- 2 medium carrots, chopped
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 4 cups low-sodium vegetable broth
- 2 tsp cumin
- 1 tsp cinnamon
- Fresh cilantro, chopped
Instructions
- Chop the onion, carrots, and mince the garlic.
- In your slow cooker, add chickpeas, carrots, onion, garlic, diced tomatoes (with juice), and vegetable broth.
- Add cumin and cinnamon to the slow cooker. Stir everything together until well mixed.
- Cover and set your slow cooker to low heat for about 6 hours or high heat for 3 hours.
- Once cooked, stir the stew and taste it; adjust seasoning with salt or pepper as needed.
- Ladle portions into bowls and garnish with fresh cilantro before enjoying.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - For extra flavor, sauté onions and garlic before adding them to the slow cooker. - Customize by adding vegetables like bell peppers or sweet potatoes. - To enhance spice aroma, toast spices in a dry pan prior to adding them to the stew.