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Slow Cooker Moroccan Chickpea Stew

Author - Alyssa Rimmer

This slow cooker Moroccan Chickpea Stew is made with tons of aromatic spices, butternut squash and red lentils for a hearty, plant-based dinner!

Even though I work from home and have plenty of time to cook, I almost always find myself scrambling to get something together for dinner. Especially this time of year with all the holiday craziness, I just don't seem to be able to get my head on straight.

Enter: my trusty slow cooker!

Slow cooker meals always save the day (have you tried my Slow Cooker Coconut Quinoa Curry yet!?). You just throw everything into the pot, turn it on and go about your business. And today we're making a fragrant and nourishing slow cooker Moroccan chickpea stew with butternut squash! How good does that sound!?

This slow cooker Moroccan Chickpea Stew is made with tons of aromatic spices, butternut squash and red lentils for a hearty, plant-based dinner!

This slow cooker Moroccan Chickpea Stew is made with tons of aromatic spices, butternut squash and red lentils for a hearty, plant-based dinner!

I've seen these stews made before where you saute all the veggies together, but honestly, I found the flavor was equally as good when I just tossed them in my slow cooker. So that's what we're doing. We're simplifying as much as possible.

So what do we need? Let's talk about it.

An AMAZING and super FLAVORFUL moroccan chickpea stew made in the slow cooker!

For this recipe, the only hands-on time is prepping your veggies and opening a few cans. Otherwise, it's easy peasy.you're going to have to do is you're going to nee

We're going with chopped onion, minced garlic, sweet bell peppers, tender butternut squash, creamy red lentils and plump little chickpeas to round it out.

But what truly makes this a Moroccan chickpea stew is the aromatic spices!

An AMAZING and super FLAVORFUL moroccan chickpea stew made in the slow cooker!

With a combination of turmeric, cinnamon, cumin, paprika and pepper, this stew comes alive with flavor and spice! I also sprinkled in a little cayenne pepper for heat, but that's totally optional. You know how much I love to add a kick to my recipes!

An AMAZING and super FLAVORFUL moroccan chickpea stew made in the slow cooker!

For serving, I kept it super simple.

Fluffy white quinoa
Arugula (or another bitter green)
Coconut yogurt
Hot pepper flakes
Hemp seeds

And DONE!

An AMAZING and super FLAVORFUL moroccan chickpea stew made in the slow cooker!

Your turn…

Do you like cooking in a slow cooker? I'd love to hear some of your favorite recipes! I'm looking to add more dishes to my slow cooker library, so send em my way!

xo Alyssa

An AMAZING and super FLAVORFUL moroccan chickpea stew made in the slow cooker!
4.11 from 28 votes
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Slow Cooker Moroccan Chickpea Stew

With a combination of turmeric, cinnamon, cumin, paprika and pepper, this stew comes alive with flavor and spice! I also sprinkled in a little cayenne pepper for heat, but that's totally optional. You know how much I love to add a kick to my recipes!

Course Main Course
Cuisine Moroccan
Keyword chickpeas, healthy stew, slow cooker
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 Servings
Calories 178 kcal
Author Alyssa Rimmer

Ingredients

  • 1 medium white onion chopped
  • 3 garlic cloves minced
  • 1 small butternut squash peeled and chopped into bite sized pieces
  • 1 red bell pepper chopped
  • 3/4 cup red lentils
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 15 oz can pure tomato sauce
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt and pepper + more as needed
  • 3 cups vegetable broth
  • to serve:
  • cooked quinoa
  • arugula
  • coconut yogurty

Instructions

  1. Add all ingredients to a slow cooker. Stir together to combine, then cover and cook on high for 3 - 4 hours (or 6 - 7 hours on low).
  2. For a thicker stew, remove the cover with 1 hour left in cooking.
  3. Serve with quinoa, a handful of arugula and a dollop of yogurt.
Nutrition Facts
Slow Cooker Moroccan Chickpea Stew
Amount Per Serving
Calories 178
% Daily Value*
Sodium 741mg 31%
Potassium 986mg 28%
Total Carbohydrates 37g 12%
Dietary Fiber 11g 44%
Sugars 8g
Protein 8g 16%
Vitamin A 292.8%
Vitamin C 71.9%
Calcium 9.2%
Iron 21.4%
* Percent Daily Values are based on a 2000 calorie diet.


 

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This slow cooker Moroccan Chickpea Stew is made with tons of aromatic spices, butternut squash and red lentils for a hearty, plant-based dinner!

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  1. Sounds wonderful! I’d like to make it for our vegan Thanksgiving. 2 questions: 1) Do the red lentils need to be pre=cooked or is the 3/4 cup a dry measurement? 2) Will this recipe work for a 4 quart slow cooker? Please reply asap! Thank you so much 😉

  2. Always a win when the whole family loves it! I followed it almost to a tee, winging the salt and doubling the turmeric for extra curcumin power;) Threw on some dried currants and chopped almonds before serving as well. It was really yummy- thanks for sharing the recipe!

  3. can i use same cooking times and method with half quantity of dried chickpeas and lentils instead of tinned? i’ll be adding fresh birds eye chilli too, though not exactly moroccan style & serving with black curly kale.

    • I’m honestly not sure! I haven’t tried it with dried chickpeas so I can’t say for sure how long it will take. I mean it sounds like it will work, but I’m just not positive 🙂

  4. I have a big bag of frozen pre-cubes butternut squash in my freezer, do you think that will work well for this recipe?

  5. Made this for dinner tonight. Prepped everything last night and cooked in crockpot today. I added 1/2 tsp of cayenne pepper. I love stews like this because you can throw in vegetables you have hanging out! It was delicious! Thank you for the recipe.

  6. Making this tonight! Looks yummy.

    Was your coconut yogurt coconut flavored yogurt, or plain yogurt made with coconut milk? Afraid the coconut flavored will be too sweet….? Thanks!

      • Ok thx! Yogurt made with coconut would be perfect- i was talking about Greek yogurt that was coconut flavored. Waaaaaay too sweet! Tonight we will try it with plain Greek yogurt. My house smells FABULOUS!!

  7. looked nice but having made it – severely lacking in flavour – doesnt taste of anything – i am going to add some decent flavour – nowhere near enough spices for the variety of ingredients – sorry – very disappointing

    • Sorry you felt that way! There are certainly different levels of taste buds, which is why I always recommend that you taste as you go. You can always stir in more spice before serving!

  8. Hi There, This looks amazing. Can I prep everything in a bowl and keep it in the fridge until i’m ready to cook it the next day? Thanks in advance 🙂

  9. Made this last night. It came out delicious! I doubled the recipe, doubled the spices, added double lentils, and some extra peppers, 1 zucchini, 1 summer squash, and about 2tsp yellow curry powder. I also made my quinoa using red quinoa and added basmati rice. It was very hearty, filling, and delicious!!!
    Thanks for sharing!!!!

  10. Can I use canned lentils? I keep reading lentils but Im not sure if you mean canned or dried?
    Thanks! Cant wait to make it!

  11. Unfortunately I dont have a slow cooker but would love to try this! What are instructions for cooking this in a regular pot on a stovetop?

  12. Hi, I tried this for dinner tonight but I was pressed for time so I sauted the onions and peppers in my electric pressure cooker then threw in the rest of the ingredients. I set the pressure cooker on high pressure and the time for 10 minutes. It was amazing!!! The lentils were still a little firm but they added a nice texture. We will definitely make this again.
    Side note: I made the quinoa in my rice cooker and it turned out wonderful too!!

    • Hey there!

      I’m making this now in my electric pressure cooker and going to try 12 min. since you said ten still had the lentils a little firm.. Did you use quick pressure release or natural pressure release?

      Thanks!

      • I don’t know if you’ll see this after so much time but did you ever try it on the pressure cooker? I’ve made it a few times since and we love it.

  13. Hi Alyssa, I made the stew Sunday night and it was divine! I also made the lemon quinoa. It was so good. Thank you for the recipe. I’m so excited to try out more of your recipes!

  14. Hi. This looks amazing and hoping to make it this weekend! Have you ever considered using riced cauliflower? I love quinoa, it’s one of my favorite ingredients!

  15. Can you give me any guidance on how much squash to use? Either by weight or volume. I really don’t know the size of a “small” butternut squash. I’ll be using part of a larger one.

    Thanks!

  16. How important is it that I use red lentils? I could not find them at either store I want to. I have brown lentils. Will that be ok?

      • I made it yesterday with the brown lentils and added a medium size sweet potato. I also used 4 cups of broth bc that’s what came in the container. And my squash was on the large size. I made it on the stove bc I waited too long to start it in the crockpot. Next time I will do it in the crockpot and it will probably work fine with a whole cup of lentils. This was great. The whole family liked it. We didn’t add and yogurt but the family had hemp seeds and I had arugula and hemp seeds. It also made enough to feed us for like a week, but I’m going to freeze some of the leftovers. Thanks for the recipe. It was so good.

  17. I made this in the instantpot – I used the slow cooker function but cooked on high for 3 hours. Next time I would have done 2 hours because the butternut squash was almost pureed it was so overcooked. But the flavors are good and I will make again. Thanks!

  18. Looks fantastic and perfect for this time of year, even in sunny Miami 🙂

    Slow cookers are the best. I prep tons of raw and vegan dishes so when I turn to the slow cooker for some meals, you can imagine how my life just gets way more simplified while still remaining tasty and healthy.

    Have you tried lightly frying the cumin seeds before? I find it really opens up the flavor of the seed before cooking and adds a little “pop” to the dish. Can’t wait to try this! Especially with the coconut yogurt, what a great addition.

    Victoria

    • I actually don’t toast spices very often, but I agree that it adds a TON of flavor! Hope you give this one a try, it would be delicious with toasted cumin!

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