If you’re searching for a cozy, hearty meal that fills the house with incredible aromas while you go about your day, this Slow Cooker Moroccan Chickpea Stew Recipe is going to become your new favorite. I absolutely love how it layers warm spices like turmeric, paprika, and coriander, blending with tender chickpeas and ground turkey for a stew that’s both comforting and packed with flavor.
What makes this recipe stand out is just how hands-off it is—you get all the rich, Moroccan-inspired goodness without standing over the stove for hours. Whether you’re meal prepping for the week or looking for a satisfying weeknight dinner, this slow cooker stew is a game changer you’ll want to keep on repeat.
Why You’ll Love This Recipe
- Effortless Slow Cooking: Just set it and forget it, then come home to a beautifully spiced stew.
- Nutrition Packed: Balanced with lean turkey, veggies, and fiber-rich chickpeas for a filling meal.
- Authentic Moroccan Flavors: The blend of warm spices gives you that exotic taste without complicated steps.
- Family Friendly: My family goes crazy for this, and I bet yours will too!
Ingredients You’ll Need
The ingredients here come together beautifully to create that classic Moroccan stew flavor, while also being straightforward to source. Using lean ground turkey keeps it lighter but still hearty, and the chickpeas add that perfect earthy texture you want in a stew.
- Cooking spray: Makes sautéing easier without extra calories or mess.
- Lean ground turkey: This protein keeps the stew hearty but light—plus, it soaks up the spices amazingly.
- Extra virgin olive oil (light): For sautéing the veggies and adding smooth richness.
- Yellow onion (chopped): Adds sweetness and depth as it softens during cooking.
- Garlic cloves (chopped): A must for that aromatic punch Moroccan dishes are known for.
- Poblano pepper (chopped): Offers a mild smoky heat without overpowering the stew.
- Diced carrots: Bring a bit of natural sweetness and added texture.
- Diced celery: Gives a subtle freshness and crunch before slow cooking softens it.
- Petite diced tomatoes (canned): These provide the stew’s rich, tomatoey base.
- Chickpeas (canned, drained): The star legume here—filling, fiber-rich, and perfect for soaking up spices.
- Low sodium chicken broth: Keeps the stew flavorful without extra saltiness.
- Turmeric: That vibrant golden color and earthy warmth you expect from Moroccan dishes.
- Paprika: Sweet and smoky, it layers nicely with the other spices.
- Coriander: Brings a citrusy twist that brightens the stew.
- Bay leaves: Infuse subtle complexity during the long cook time.
- Crushed red pepper flakes: Just enough heat to awaken your taste buds.
- Coarse salt: Essential for bringing all the flavors alive.
- Fresh Italian parsley or spearmint (chopped): I prefer parsley for its fresh herbal finish, but mint adds a delightful twist.
Variations
I love tweaking this Slow Cooker Moroccan Chickpea Stew Recipe depending on what’s in season or what my family’s craving. Feel free to make it your own—you can swap proteins, adjust spices, or even turn it into a vegetarian feast.
- Vegetarian version: Skip the ground turkey and add extra chickpeas or some cubed sweet potatoes; I’ve tried this and it’s just as hearty.
- Spicy upgrade: If you crave heat, toss in a diced jalapeño or increase the red pepper flakes—my spice-loving friends swear by this.
- Fresh herbs swap: I enjoy swapping parsley for fresh mint in summer for a brighter finish.
- Grain bowl style: Serve over couscous or quinoa to add more texture and make it a complete meal.
How to Make Slow Cooker Moroccan Chickpea Stew Recipe
Step 1: Brown the Ground Turkey
Start by spraying a large nonstick skillet with cooking spray and heating it over medium-high. Add the ground turkey and cook for about 10 to 12 minutes, breaking it up as it cooks to ensure even browning. I learned that taking your time here really locks in flavor and gives your stew a better texture.
Step 2: Sauté the Aromatics and Veggies
Once the turkey is cooked, transfer it to your slow cooker, then add olive oil to the skillet. Toss in the chopped onion, poblano pepper, carrots, and celery. Sauté these for about 8 minutes until they start to soften and the onions become translucent. Then add the garlic and cook for an additional 2 minutes—you want that garlic fragrant but not burnt.
Step 3: Combine Everything in the Slow Cooker
Transfer the sautéed veggies and garlic into the slow cooker with the ground turkey, then add diced tomatoes, drained chickpeas, chicken broth, and all the spices like turmeric, paprika, coriander, bay leaves, red pepper flakes, and salt. Give everything a gentle stir to mix those flavors, but be careful not to mash the chickpeas.
Step 4: Slow Cook to Perfection
Cover your slow cooker and set it on LOW for 6 to 8 hours. This long, gentle cooking time lets all the spices mellow and the flavors meld beautifully—I usually start it in the morning, and by dinner, the house smells amazing. Before serving, be sure to remove the bay leaves—they’ve done their job!
Pro Tips for Making Slow Cooker Moroccan Chickpea Stew Recipe
- Brown the meat thoroughly: This step adds depth and caramelized flavor you just can’t get from the slow cooker alone.
- Don’t skip sautéing the vegetables: Softening veggies first brings out sweetness and improves texture in the final stew.
- Add spices upfront: Putting your spices in at the beginning lets their flavors fully develop over the long cook time.
- Check seasoning at the end: I always taste and adjust salt or heat at the end—sometimes it needs just a pinch more to shine.
How to Serve Slow Cooker Moroccan Chickpea Stew Recipe
Garnishes
I’m a big fan of finishing this stew with fresh chopped parsley—it brightens the earthy spices and adds a lovely pop of color. Sometimes I switch it up with chopped spearmint, which gives a refreshing contrast that’s especially nice in warmer months.
Side Dishes
This Slow Cooker Moroccan Chickpea Stew pairs beautifully with fluffy couscous, warm crusty bread, or even a simple side of roasted vegetables. I often serve it with a drizzle of Greek yogurt on top for creaminess, which my family adores.
Creative Ways to Present
For dinner parties, I like serving the stew in individual bowls garnished with a lemon wedge and a sprinkle of toasted almonds for crunch. It adds an elegant touch that makes everyone feel like you put in way more effort than you actually did!
Make Ahead and Storage
Storing Leftovers
I keep leftover stew in an airtight container in the fridge, where it stays fresh for about 3 to 4 days. I find that the flavors actually deepen once it’s had a day to sit, so leftovers often taste even better!
Freezing
This stew freezes beautifully—just portion it out into freezer-safe containers. When I’ve made big batches, I freeze some for busy weeks, and it reheats without losing that wonderful texture or flavor.
Reheating
To reheat, I gently warm the stew on the stovetop over low heat, stirring occasionally. Adding a splash of water or broth helps if it’s gotten a bit thick. This keeps the texture nice and prevents anything from sticking to the pot.
FAQs
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Can I make this Slow Cooker Moroccan Chickpea Stew Recipe vegetarian?
Definitely! You can skip the ground turkey and add extra chickpeas or diced sweet potatoes for substance. This keeps the stew just as filling and delicious.
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What spices are essential in a Moroccan chickpea stew?
Turmeric, paprika, and coriander are key to capturing that authentic Moroccan flavor. Bay leaves and crushed red pepper flakes round out the warming spice profile.
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How long should I cook the stew in the slow cooker?
Cooking it on LOW for 6 to 8 hours is perfect—it allows all the flavors to meld and the chickpeas to become tender without falling apart.
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Can I use canned chickpeas or do I need to soak dried ones?
Canned chickpeas work perfectly here and save tons of prep time. Just be sure to drain and rinse them before adding to the slow cooker.
Final Thoughts
Honestly, this Slow Cooker Moroccan Chickpea Stew Recipe has become one of those dishes I turn to when I want comfort food that’s as nourishing as it is flavorful. It’s the kind of meal that feels like a warm hug after a long day, without requiring fuss or fancy techniques. I can’t wait for you to try it and see how simple cooking with real, wholesome ingredients can be both delicious and so satisfying.
Print
Slow Cooker Moroccan Chickpea Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 7 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Moroccan
- Diet: Low Fat
Description
This Slow Cooker Moroccan Chickpea Stew is a hearty and flavorful dish combining lean ground turkey, chickpeas, and a blend of aromatic spices. Slow-cooked to perfection, it features tender vegetables and a rich, spiced tomato broth, making it a perfect comforting meal with North African-inspired flavors.
Ingredients
Meat and Oils
- cooking spray
- 1.3 lb package 93% lean ground turkey
- 1 tbsp extra virgin olive oil (light)
Vegetables
- 1 yellow onion (chopped)
- 2 garlic cloves (chopped)
- 3 tbsp poblano pepper (chopped)
- 1 cup diced carrots
- 1 cup diced celery
Canned Goods and Broth
- 28 oz can petite diced tomatoes
- 2 15 oz cans chickpeas, drained
- 2 cups low sodium (99% fat free) chicken broth
Spices and Herbs
- 2 tsp turmeric
- 2 tsp paprika
- 1 tsp coriander
- 2 bay leaves
- 1/2 tsp crushed red pepper flakes
- 2 tsp coarse salt
- 2 tbsp fresh Italian parsley or spearmint (chopped)
Instructions
- Cook the Ground Turkey: Spray a large nonstick skillet with cooking spray and heat over medium-high. Add the ground turkey and cook for 10-12 minutes, breaking it up and stirring frequently to ensure even cooking. Once browned, transfer the cooked turkey to the slow cooker.
- Sauté the Vegetables: In the same skillet, add the olive oil then the chopped onion, poblano pepper, carrots, and celery. Sauté the vegetables until softened, about 8 minutes. Add the chopped garlic and cook for an additional 2 minutes until fragrant.
- Combine Ingredients in Slow Cooker: Transfer the sautéed vegetables to the slow cooker with the cooked ground turkey. Add the diced tomatoes, drained chickpeas, turmeric, paprika, coriander, bay leaves, crushed red pepper flakes, coarse salt, and chicken broth. Gently stir to combine all the ingredients evenly.
- Slow Cook the Stew: Cover the slow cooker with its lid and cook on LOW heat for 6 to 8 hours, allowing all the flavors to meld together and the chickpeas to become tender.
- Finish and Serve: Before serving, remove the bay leaves. Garnish the stew with freshly chopped Italian parsley or spearmint. Serve hot and enjoy a comforting and flavorful Moroccan-inspired chickpea stew.
Notes
- Check labels of the chicken broth and canned goods to ensure they are gluten-free if needed.
- You can substitute fresh mint instead of parsley for a different herbal note.
- This recipe can be doubled and cooked in a larger slow cooker if serving a bigger group.
- Leftovers store well refrigerated for 3-4 days and freeze nicely for up to 3 months.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 342 kcal
- Sugar: 3 g
- Sodium: 1081 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 60 mg
