February 4, 2021

by Alyssa

Moroccan Chickpea Stew

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This slow cooker Moroccan Chickpea Stew is filled with tons of vegetables but is hearty and comforting. It's easy to make, is healthy and totally delicious!

overhead of three bowls of moroccan chickpea stew with quinoa, arugula and butternut squash

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!?

overhead of a black slow cooker with chickpea, lentil and butternut squash stew

How to Make Moroccan Chickpea Stew

For this recipe, the only hands-on time is prepping your veggies and opening a few cans. Otherwise, it's easy peasy.

We're going with:

  • Onion + garlic: the way I almost always start my dinner recipes
  • Sweet bell peppers: feel free to use any color you like! I went with red, but orange, yellow or even green will also work.
  • Butternut squash: for me, butternut is the perfect starch for this recipe, but if squash isn’t your thing, you can swap it out with sweet potato or white potato
  • Red lentils: they cook down and get all nice and creamy!
  • Chickpeas: used as an additional source of protein, while also adding a nice texture.
  • Tomato sauce: this helps sweeten up the stew, but also has a nice thickness as well
  • Veggie broth: which again, is a simple way to add flavor while also cooking all the ingredients. Feel free to swap this with chicken broth if you’re not veg.
  • Spices: with fresh ginger, turmeric, cinnamon, cumin, paprika and pepper, this stew comes alive with flavor and spice

And all you need to do? Add everything into your slow cooker, turn it on and let it simmer away!

overhead of a black slow cooker with chickpea, lentil and butternut squash stew

Can I Make Chickpea Stew without a Slow Cooker?

Don’t have a slow cooker? No problem! This Moroccan chickpea stew can also be made in an InstantPot/pressure cooker or on the stovetop.

  • For the InstantPot: add all the ingredients into your pressure cooker. Cook on high pressure for 8 – 9 minutes, allowing the pressure to naturally release for 10 minutes.
  • For the Stovetop: I recommend searing your veggies first to build extra flavor, then add the rest of your ingredients and bring the mixture to a boil. Cover it and cook the stew for a good 40 minutes.

close up on a bowl of slow cooker chickpea soup with coconut yogurt, arugula and quinoa on top

What Kind of Lentils for Moroccan Stew?

The best kind of lentils for this stew is red lentils and the reason being is their texture. Unlike brown/green lentils, red lentils partially break down when they cook. And because they are a starchy legume, they help to thicken a soup/stew. That’s what makes the texture of this stew so amazing!

What to Serve with Moroccan Chickpea Stew

For serving, I kept it super simple. Here's what I put in my bowl:

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


ceramic bowl with moroccan chickpea stew, qiunoa and arugula topped with vegan coconut yogurt

More Slow Cooker Dinner Recipes

Moroccan Chickpea Stew in the Slow Cooker

Easy vegan Moroccan chickpea stew in the slow cooker is a savory, vegetable-packed dinner with butternut squash, red lentils, and tomato.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 Servings
Calories 224kcal
Print Pin
close up on a bowl of slow cooker chickpea soup with coconut yogurt, arugula and quinoa on top
4.29 from 291 votes



  • 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).
  • For a thicker stew, remove the cover with 1 hour left in cooking.
  • Serve with quinoa, a handful of arugula and a dollop of yogurt.



Calories: 224kcal | Carbohydrates: 43g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 871mg | Potassium: 856mg | Fiber: 14g | Sugar: 6g | Vitamin A: 14348IU | Vitamin C: 55mg | Calcium: 112mg | Iron: 4mg




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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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. This is very good!!
    Used the pressure cooker 20 min and let it depressurize 16 mi. The butternut squash kind of disintegrated but it was sooooo good. Oh and added a handful of raisins before at the beginning. It did add some sweetness which was spot on.

  2. This Moroccan Stew doesn’t disappoint! I have made this several times — cooking it on the stovetop & it turns out delicious each time. I like to serve it with cauliflower rice, arugula, coconut yogurt, & a sprinkle of red pepper flakes. I must say that the coconut yogurt & arugula really do complement this dish nicely. Thank you for another fabulous vegan dinner!

  3. I was tentitive to try this recipe, as my husband is such a meat-eater, but he really enjoyed this dish! I am going to try more of your recipes in the next while as we both need to eat more healthier. ***I have one little request, though. For your PIN photos, can you please add the title of what the recipe is, so when I search through my pinned recipes, I can tell WHAT your photo of the recipe actually IS? Right now, I just see a photo of the dish, and no title with it.

  4. What does “Small” butternut squash equate to in terms of weight or volume (like “x” cups of cubed squash)

  5. Question – for me typically using bell peppers in crockpot – they get bitter! Is this happening to anyone else? If I use them, I add at the end. But if everyone else is tossing in the peppers at the beginning and not getting bitter peppers, I’m wondering what I’m doing wrong?

    • Interesting! I’ve never noticed that. It honestly can just be a tastebud thing for you that others don’t taste? For sure cook them however you enjoy them best – I don’t think you’re doing anything wrong!

  6. I love this recipe. I found it by Googling vegan slow cooker recipes for my foray into Veganuary and I’m on my third batch. The depth of flavor is amazing and gets even better the next day (as do all good stews). Thank you so much!

  7. Really enjoyed this! I added some raisins at the end because I’ve had other Moroccan inspired stews that used dried fruit at the end and I love that touch of sweet, so good.

  8. I am going to make this for my book club. I see that it says 1/2 teaspoon salt and pepper. Is that 1/2 teaspoon each? Would you recommend more salt?

  9. Quick, easy and delicious! Used couscous instead of quinoa and it was still amazing! Will be making again and again!

  10. Looks delish, gonna try to make this tomorrow! Do you reckon I can simply add the quinoa to the slow cooker from the beginning as well and just incorporate it in the dish like that? Since I am a big fan of one pot dishes. 😉

  11. This was good! I took a taste from the crock pot and wasn’t sure how well I would like it, but the yogurt (and arugula) really brought it together. I used plain Greek Yogurt since I couldn’t find the non-dairy coconut yogurt. Will make this again.

  12. So with all the panic buying that has been happening I can’t seem to get to a store fast enough to get red lentils. Do you recommend anything else I can use in place of the red lentils? Or can I make this without the red lentils?

  13. This sounds amazing! How many cups of butternut squash would you say this is? I have a large one so I’m not sure how much to put in. Thank you!

  14. Change Your Meal Prep Routine With These vegetarian Crockpot Recipes - Girlsinsights says:

    […] Check the recipe here… […]

  15. I need recipes that stay in the slow cooker for 12 hours, because of how early I leave for work. Would this work is i left it on for 12 hours, cutting the pumpkin into bigger chunks amd using dried chickpeas?

    • Yep! But if you add dried chickpeas, you’ll have to adjust the quantity of liquid. I’d say if you added 1/2 cup of dried chickpeas, you’d want at least another 1 or 1 1/2 cups of water!

  16. I made this stew in my instant pot (20 minute pressure, 10 minute natural release) and it was perfect and so yum. I’ve been having the leftovers for dinner and lunch and it is just as good. It also freezes and reheats beautifully. Thanks for the recipe!

  17. Hi. First and foremost, thank you for the recipe! It was just what I needed. But (there is always a but…), I am not a cook. In actual fact, I hate cooking more than having a Root Canal. When I find a recipe, I follow the instructions to the letter. So I have no idea how much quinoa is needed (or even how to cook it). Could you include some indication of how much quinoa is required for the Slow Cooker Moroccan Chickpea Stew (say, for two people)? Again, thank you for the recipe!

    • To serve you mean? Sure thing! I think about 1/2 – 1 cup of cooked quinoa works well per person. That would be about 1/2 cup of uncooked 🙂

    • I haven’t made this in an IP, so I have no clue! I would say maybe increase the liquid slightly? I’ve never made a stew, but I do have a chili recipe that cooks for about 12 mins.

  18. I plan on using frozen “steam in bag” butternut, do you think I should adjust the liquid at all? I’m so excited to try this!

  19. I absolutely love this recipe! I slowcooked chix thigh in bone broth & used 1.5 cups of the leftover bone broth with 1.5 cups of veggie broth as recipe calls for & added the shredded chix at the end. Also, for a little less carbs, I served with riced cauliflower instead of quinoa. Will make again & again!


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