Slow Cooker Moroccan Chickpea Stew

Slow Cooker Moroccan Chickpea Stew. Tomato-broth chickpea, sweet-potato and carrot stew with cumin, coriander and cinnamon, cooked on low. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.

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A tomato stew built from cooked chickpeas

Slow Cooker Moroccan Chickpea Stew is a warm-spiced bowl of canned chickpeas, sweet potato and carrots in a tomato-vegetable broth. Cumin and coriander carry the main savory note; a restrained half teaspoon each of cinnamon and turmeric add warmth and color. This is a six-bowl working recipe for a six-quart cooker.

It is not kitchen-tested. The proposed low six-hour run depends on even vegetable dice and a functioning appliance. It also assumes canned, already-cooked chickpeas; substituting dry legumes would invalidate the timing and method.

Layer firm vegetables below beans

Cut sweet potato about three-quarter inch and carrots a little smaller so both turn tender together. Place them with onion below chickpeas, where they meet more of the liquid and heat. The canned beans are drained and rinsed before measuring into the pot.

Use one can diced tomatoes including juice and two cups low-sodium vegetable broth. That amount should produce a spoonable stew rather than a dry braise, but can and cooker sizes differ. Garlic, olive oil, cumin, coriander, sweet paprika, cinnamon, turmeric and salt are all specified; there is no unmeasured harissa or peanut butter in the base.

A tablespoon lemon juice goes in at the end for brightness. Packaged broth and canned chickpeas need label checks for dietary needs. The ingredients contain no meat or dairy, but an audited dietary label requires checking the actual products and cross-contact.

Ingredients for 6 bowls

Step-by-step method

1. Use two cans already-cooked chickpeas, drained and rinsed. Peel and evenly dice 1 lb sweet potato and 2 carrots. Place carrot, sweet potato and onion at the bottom of a 6-quart slow cooker; add garlic and chickpeas.
2. Stir a 14.5-oz can diced tomatoes and their juices with 2 cups low-sodium vegetable broth, 1 tbsp olive oil, 2 tsp cumin, 1 tsp coriander, 1 tsp sweet paprika, 1/2 tsp cinnamon, 1/2 tsp turmeric and 1/2 tsp salt. Pour over vegetables and stir gently. Do not add dry beans or frozen large chunks.
3. Cover and cook on LOW approximately six hours, until sweet potato and carrots are completely tender and broth is hot throughout. Avoid repeatedly lifting the lid, which changes the cooking time. Mash a small spoonful of chickpeas against the side if a thicker broth is wanted without adding flour.
4. Turn off cooker, stir in 1 tbsp fresh lemon juice and taste. Ladle six bowls. Cool leftovers promptly in shallow containers; reheat on a stovetop or other appropriate method rather than starting cold leftovers on a slow-cooker's warm setting.

Keep the lid closed on low

Load firm vegetables first, then cooked chickpeas, and pour the mixed tomato broth over the top. Stir gently so spices distribute rather than forming dry pockets. Cover and use LOW for about six hours; this clock is not a claim that any appliance's high setting has the same time.

Check that the sweet potato and carrot pieces are completely tender at the end. Mash a small ladleful of chickpeas against the side if the finished broth needs more body. This uses ingredients already in the card instead of adding an unspecified flour slurry.

Finish with lemon after cooking. The fresh acid can be dulled by a full six-hour simmer, so adding it last is part of the design. Divide into six bowls and record actual pot yield.

If vegetables stay firm or stew is watery

Firm sweet potato may mean chunks were larger than specified, the cooker was underfilled or its low setting runs cool. Keep cooking until tender and update the measured time after a trial. Do not present six hours as an absolute endpoint.

A thin broth can be thickened by mashing some chickpeas; draining tomatoes or broth without recording it changes the recipe's liquid balance. If salt tastes high, compare broth and can labels before adjusting the half teaspoon in a future version.

Last Ingredient offers a separate slow-cooker Moroccan chickpea stew with its own mix of vegetables and lentils. Chefly's local version deliberately uses only canned chickpeas as the legume, while the existing site lentil-spinach stew remains a different page.

Bowls and leftovers

Serve as a bowl meal, perhaps with separate bread if diners want it. A bread addition changes allergens and is not in the card. Cool leftovers promptly; do not use the slow cooker itself to slowly reheat refrigerated stew from cold.

The image brief shows the vegetables named in the recipe and no lentils or meat. Exact Pinterest Search growth for the full title has not been verified; its calendar date is an editorial plan only.

Slow-cooker questions

Can I use dry chickpeas?

No. This six-hour working method requires canned, fully cooked chickpeas; dry legumes need another tested process.

Can I cook on high?

A high-setting time is not yet verified for this batch. Use low until the vegetable endpoint has been tested.

When does the lemon go in?

Stir the measured tablespoon in after cooking so the citrus stays noticeable.

Further reading and related Chefly recipes: Last Ingredient's slow-cooker Moroccan chickpea stew; Chefly vegetarian lentil-and-spinach stew. These are relevant references and other dishes, not evidence that this proposed formula was tested.

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Slow Cooker Moroccan Chickpea Stew. Category: Soups and Stews. 6 bowls. Prep approximately 20 minutes; cooking approximately 360 minutes; additional cooling/chilling approximately 0 minutes; total approximately 380 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.

Ingredients: 2 15-ounce cans Canned chickpeas, drained and rinsed; 1 pound Sweet potato, peeled and 3/4-inch diced; 2 carrots Carrots, 1/2-inch diced; 1 onion Yellow onion, diced; 3 cloves Garlic cloves, minced; 1 14.5-ounce can Diced tomatoes with juices; 2 cups Low-sodium vegetable broth; 1 tablespoon Olive oil; 2 teaspoons Ground cumin; 1 teaspoon Ground coriander; 1 teaspoon Ground sweet paprika; 1/2 teaspoon Ground cinnamon; 1/2 teaspoon Ground turmeric; 1/2 teaspoon Fine salt; 1 tablespoon Fresh lemon juice.

Instructions: Use two cans already-cooked chickpeas, drained and rinsed. Peel and evenly dice 1 lb sweet potato and 2 carrots. Place carrot, sweet potato and onion at the bottom of a 6-quart slow cooker; add garlic and chickpeas. Stir a 14.5-oz can diced tomatoes and their juices with 2 cups low-sodium vegetable broth, 1 tbsp olive oil, 2 tsp cumin, 1 tsp coriander, 1 tsp sweet paprika, 1/2 tsp cinnamon, 1/2 tsp turmeric and 1/2 tsp salt. Pour over vegetables and stir gently. Do not add dry beans or frozen large chunks. Cover and cook on LOW approximately six hours, until sweet potato and carrots are completely tender and broth is hot throughout. Avoid repeatedly lifting the lid, which changes the cooking time. Mash a small spoonful of chickpeas against the side if a thicker broth is wanted without adding flour. Turn off cooker, stir in 1 tbsp fresh lemon juice and taste. Ladle six bowls. Cool leftovers promptly in shallow containers; reheat on a stovetop or other appropriate method rather than starting cold leftovers on a slow-cooker's warm setting.

Allergens: Check canned chickpeas, broth and spices for individual allergens and cross-contact. Review packaged ingredients and cross-contact before serving.

Slow Cooker Moroccan Chickpea Stew

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• Author: Sophie Hart
• Total Time: 380 minutes
• Yield: 6 servings 1x

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Description

Six bowls of warmly spiced chickpeas, sweet potato and carrots.

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Ingredients

Scale 1x2x3x

• 2 15-ounce cans Canned chickpeas, drained and rinsed
• 1 pound Sweet potato, peeled and 3/4-inch diced
• 2 carrots Carrots, 1/2-inch diced
• 1 onion Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 14.5-ounce can Diced tomatoes with juices
• 2 cups Low-sodium vegetable broth
• 1 tablespoon Olive oil
• 2 teaspoons Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Ground sweet paprika
• 1/2 teaspoon Ground cinnamon
• 1/2 teaspoon Ground turmeric
• 1/2 teaspoon Fine salt
• 1 tablespoon Fresh lemon juice

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Instructions

1. Use two cans already-cooked chickpeas, drained and rinsed. Peel and evenly dice 1 lb sweet potato and 2 carrots. Place carrot, sweet potato and onion at the bottom of a 6-quart slow cooker; add garlic and chickpeas.
2. Stir a 14.5-oz can diced tomatoes and their juices with 2 cups low-sodium vegetable broth, 1 tbsp olive oil, 2 tsp cumin, 1 tsp coriander, 1 tsp sweet paprika, 1/2 tsp cinnamon, 1/2 tsp turmeric and 1/2 tsp salt. Pour over vegetables and stir gently. Do not add dry beans or frozen large chunks.
3. Cover and cook on LOW approximately six hours, until sweet potato and carrots are completely tender and broth is hot throughout. Avoid repeatedly lifting the lid, which changes the cooking time. Mash a small spoonful of chickpeas against the side if a thicker broth is wanted without adding flour.
4. Turn off cooker, stir in 1 tbsp fresh lemon juice and taste. Ladle six bowls. Cool leftovers promptly in shallow containers; reheat on a stovetop or other appropriate method rather than starting cold leftovers on a slow-cooker's warm setting.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Untested estimate using low setting six hours in a 6-quart slow cooker; verify potato tenderness and appliance behavior.

• Prep Time: 20 minutes
• Cook Time: 360 minutes
• Category: Soups and Stews

Nutrition

• Serving Size: One sixth of the finished six-quart-cooker batch