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MOroccan Stew

Slow Cooker Moroccan Chickpea Stew

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 3-4 hours
  • Total Time: 3-4 hours 10 minutes
  • Yield: Serves 4-6 1x
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Moroccan
  • Diet: Vegan


With sweet potatoes, carrots, red peppers and green lentils, this vegan slow cooker Moroccan chickpea stew has a warm mix of ground spices along with spicy harissa paste.


  • 1 tablespoon olive oil
  • 1 small white onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 114.5 ounce can chickpeas, drained and rinsed
  • 114.5 ounce can diced fire-roasted tomatoes
  • 1 medium sweet potato, diced
  • 2 carrots, trimmed and diced
  • 1 red pepper, diced
  • 1 cup green lentils
  • 2 tablespoons harissa paste
  • 4 cups low sodium vegetable broth
  • Chopped parsley for serving


  1. In a skillet or stove-top safe slow cooker pot, heat the olive oil over medium heat. Sauté the onions until they are soft and translucent, about 5-7 minutes. Add the minced garlic, minced fresh ginger, dried spices (cumin, paprika, coriander, cinnamon & ginger), salt and pepper. Cook until fragrant, about 1 minute.
  2. Transfer the onions to the slow cooker. Add the chickpeas, tomatoes, sweet potatoes, carrots, red peppers, lentils, harissa and vegetable broth.
  3. Cook on high for 3-4 hours or on low for 6-7 hours until the vegetables and lentils are tender.
  4. Divide into bowls and garnish with chopped parsley before serving.


The stew can be stored in an airtight container up to 5 days.

To store the stew longer, freeze it up to 1 month.

Keywords: Moroccan chickpea stew, vegan slow cooker recipe