This Moroccan-inspired chickpea and sweet potato stew is a comforting and easy meal perfect for busy days.
Slow cooking allows the flavors to develop and meld together beautifully, resulting in a rich and aromatic dish.
Featuring warm spices like cumin, cinnamon, and smoked paprika, this stew is both flavorful and nourishing.
Why You’ll Love This Recipe
- Slow cooking tenderizes the sweet potatoes and allows chickpeas to absorb Moroccan spices for deep flavor.
- Using canned chickpeas reduces prep time while still providing hearty texture and protein.
- The combination of warming spices and sweetness from the potatoes creates a balanced and satisfying stew.
slow cooker Moroccan Chickpea and Sweet Potato Stew
This hearty slow cooker Moroccan chickpea and sweet potato stew blends warm spices, tender vegetables, and chickpeas for a flavorful vegetarian meal.
- Prep time
- 15 minutes
- Cook time
- 240 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 2 large sweet potatoes (about 2 pounds / 900 g), peeled and diced into 1-inch cubes
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 (28-ounce) can diced tomatoes
- 2 cups vegetable broth (480 ml)
- 1 tablespoon tomato paste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 cup chopped fresh cilantro (optional)
- Juice of 1 lemon
Instructions
- Prepare the aromatics and spices Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in garlic and ginger and cook for 1 minute until fragrant. Add cumin, cinnamon, smoked paprika, turmeric, and cayenne pepper (if using) and toast the spices for 1 minute, stirring constantly. Transfer this mixture to the slow cooker.
- Combine main ingredients in slow cooker Add diced sweet potatoes, chickpeas, diced tomatoes (with juices), vegetable broth, and tomato paste to the slow cooker. Stir everything gently to combine. Season with salt and black pepper.
- Cook the stew Cover and cook on low for 4 hours, or until sweet potatoes are tender when pierced with a fork and the stew is fragrant and thickened.
- Finish and serve Stir in fresh cilantro and lemon juice just before serving for brightness and freshness. Taste and adjust seasoning if needed.
Helpful Tips
- For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- If using dried chickpeas, soak and cook them separately before adding to the slow cooker to ensure tenderness.
- Avoid overfilling your slow cooker to ensure even cooking and proper heat distribution.
Storage and Make-Ahead
Store leftover stew in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave until steaming hot, reaching an internal temperature of 165°F (74°C).
This stew can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.
Frequently Asked Questions
Can I use dried chickpeas for this recipe?
Yes, but soak dried chickpeas overnight and cook them separately before adding to the slow cooker to ensure they become tender.
Is this stew vegan and gluten-free?
Yes, all ingredients are plant-based and naturally gluten-free. Always verify labels to avoid cross-contamination.
Can I make this stew spicy?
Absolutely. Increase the cayenne pepper or add a chopped fresh chili to the spice mix based on your heat preference.
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