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Moroccan Chickpea Stew

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!

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

And DONE!

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

5 from 35 votes
Easy vegan Moroccan chickpea stew in the slow cooker is a savory, vegetable-packed dinner with butternut squash, red lentils, and tomato.
author: Alyssa
yield: 6 Servings
close up on a bowl of slow cooker chickpea soup with coconut yogurt, arugula and quinoa on top
Prep: 10 minutes
Cook: 4 hours
Total: 4 hours 10 minutes

Ingredients
  

Instructions
 

  • 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.

Video

Nutrition

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
cuisine: Moroccan
course: Main Course

Filed Under:

 

 

 

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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199 comments on “Moroccan Chickpea Stew”

  1. I followed the recipe precisely and it turned out delicious. Will definitely cook this one again. Thank you so much for sharing this recipe.

  2. This was delicious, the whole family enjoyed it. I did read the comments and added 1.5tsp instead of 1tsp of the spices and that was perfect for us. I served ours with cous cous, rocket and natural yogurt. Would be lovely to try with coconut yogurt too. Oh also added a bit of fresh coriander to it, which was delicious too 🙂

  3. Great flavor and somewhat easy to make. I used frozen butternut squash (10 ounce bag); it worked fine. Small butternut squash was unclear to me.

  4. First time trying this recipe! I’m using my instant pot instead of a traditional pressure cooker so I’m excited to see how quicker it turns out. I’ve made similar recipes to this and for individuals that are worried about not having a strong enough flavour, I find it’s pretty helpful to sauté the onion, garlic (I added shallot), as well with the spices to activate the aromas and then throwing everything in after to stew together.

  5. I changed a few things but this is a great base recipe! I’ve been disappointed by bland tastes and squishy textures when using the slowcooker I inherited, but this worked well. I had to substitute the butternut squash for some other squash/pumpkin and the tomato sauce for a can of diced tomatoes and a bit of tomato purée. I also threw in a sweet potato and used a large onion. Given some reviews said the dish was a bit bland and I had more veg than suggested, I decided to double all the spices except cinnamon and add some chilli flakes. It turned out flavourful and the pumpkin/lentils held up pretty well. If making again I’d half the cinnamon (just personal preference, I’m not a huge fan of it in savoury dishes) and add some chilli powder to give it more of a kick.

  6. Hi, I made this last night but it did not work out so well😬🤷‍♀️ Not sure what I’ve done but it has none of the underlying spicy Moroccan taste you’d expect. Next time I’d also cut back on the lentil quota. I did 4 hours on high but I think I’d make it on low for longer, maybe help the flavours to develop more.

  7. Excellent recipe! Hearty vegan fare. I added a tbsp of soy sauce at the end to up the savoury. Topping suggestions on point plus some za’atar and red pepper flakes.

  8. I made this recipe using reduced fat coconut milk and sweet potato. I did not read the recipe properly so only added half the chopped tomatoes. Although a little on the dry side it tasted fantastic. Will certainly be using this recipe again.

  9. Made this tonight, and it smelled so good while cooking, but I’m finding it quite bland. I did use diced tomatoes and a bit of tomato paste instead of tomato sauce, because that’s what I had on hand. What else could I add to make this more flavorful?
    Thanks!

    1. You could add more of the spices that are listed until it has reached a taste more desirable to you and, if you like spice, I would suggest adding some red pepper flakes to give it a little kick!

  10. I love this stew, with some minor modifications. I used diced tomatoes instead of tomato sauce. I increased the seasoning to 1.5 times what it calls for. I use chicken broth not vegetable broth. We serve it with arugula, full fat yogurt, and quinoa and it is magnificent! We aren’t too concerned about vegan, obviously, but I was glad to be able to offer gluten free for my sister.

  11. I’ve made this before and it was delicious! I forgot if the red lentils need to be cooked before they go into the slow cooker? Thank you!

  12. Fantastic recipe. I modified it to make my life easier and it was very forgiving. I used half a butternut squash (~2.5 cups cubed) and did not peel it since I’m lazy 😛 I used 1/2 tsp of ginger powder instead of fresh ginger. Finally, I pressure cooked everything in my instant pot for 10 min (+5 min natural pressure release) instead of slow cooking. My husband and I loved it. Next time, I will suck it up and cut up the whole butternut squash because yummmm! I don’t think I’ll do anything else differently.

  13. I made this today and it was absolutely amazing. It packs so much flavour and is so easy to make. Definitely recommend!

  14. 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.

  15. 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!

  16. 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.

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

  18. 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?

    1. 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!

  19. 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!

  20. Avatar photo
    Jessi Bustamante

    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.

  21. 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?

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

  23. 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. 😉

    1. Did it work to cook the quinoa with everything else? That ‘s why I came to the comments – to see if anyone had tried it! Thanks 🙂

  24. 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.

  25. 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?

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  27. 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!

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  32. 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?

    1. 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!

  33. 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!

  34. 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!

    1. 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 🙂

    1. 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.

  35. 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!

  36. 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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  41. 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 😉

  42. 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!

  43. 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.

    1. 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 🙂

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

  47. 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.

  48. 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!

      1. 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!!

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  51. So unbelievably good! I added extra lentils because we love our protein. Extra bonus…the house smelled amazing. Thank you!

  52. 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

    1. 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!

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  54. 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 🙂

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  60. 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!!!!

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  62. 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!

    1. I used dried, but you could certainly used canned. You’d just want to add them towards the end since they’re already cooked 🙂

    1. I don’t have it calculated for this one, but you can go here and find that info 🙂 https://www.caloriecount.com/cc/recipe_analysis.php

  63. 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?

      1. I finally got around to making this and it was amazing!! I added a little more ginger and some cayenne pepper on mine though 😉

  64. 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!!

      1. 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.

    1. 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!

      1. Sorry I didn’t see this question sooner. I did quick release, if I had used natural release at least a few minutes the lentils may have been a little softer. I quick released so the the squash wasn’t overcooked.

    1. I don’t have that on hand, but you can use this tool: https://www.calculator.net/weight-watchers-points-calculator.html

  65. 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!

  66. 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!

  67. Avatar photo
    Fred Christopherson

    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!

  68. 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?

      1. 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.

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  75. 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!

    1. Any other yogurt will work! And you could also just leave it off since it’s a garnish and doesn’t go in the recipe 🙂

  76. 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

    1. 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!