Slow Cooker Moroccan Chickpea Stew

5 from 5 votes

Slow Cooker Moroccan Chickpea Stew

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.

Prep Time10

Cook Time3

Total Time3 10

Course: Soup

Cuisine: Moroccan

Servings:

Author: Paige Adams

Ingredients

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
14.5 ounce can chickpeas, drained and rinsed
14.5 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, mild or hot
4 cups low sodium vegetable broth
Chopped parsley for serving

Instructions

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.
Transfer the onions to the slow cooker. Add the chickpeas, tomatoes, sweet potatoes, carrots, red peppers, lentils, harissa and vegetable broth.
Cook on high for 3-4 hours or on low for 6-7 hours until the vegetables and lentils are tender.
Divide into bowls and garnish with chopped parsley before serving.

Notes

You can use 1 1/2 cups diced butternut squash instead of sweet potatoes.

Before storing, let the soup cool to room temperature. Put leftovers in an airtight container. They can be stored in the fridge up to 4 days and in the freezer up to 1 month. If you are freezing it, divide the soup into individual portion sizes to make thawing easier.

Stovetop Instructions: Start the recipe as written, but do it in a dutch oven or large saucepan. Then once you add the chickpeas, tomatoes, sweet potatoes, carrots, red peppers, lentils, harissa and vegetable broth, bring it to a boil, reduce heat and simmer for 25-30 minutes until the lentils are tender and the soup has thickened slightly.

Nutrition