Slow Cooker Moroccan Chickpea (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cans (15 oz each) chickpeas, drained and rinsed
02 -
1 can (14 oz) diced tomatoes, undrained
03 -
1 medium onion, chopped
04 -
2 carrots, sliced
05 -
1 bell pepper, chopped
06 -
4 cloves garlic, minced
→ Spices and Seasonings
07 -
1 tbsp ground cumin
08 -
1 tbsp ground coriander
09 -
1 tsp cinnamon
10 -
1/2 tsp cayenne pepper (optional)
11 -
Salt and pepper, to taste
→ Liquid Ingredients
12 -
2 cups vegetable broth
→ Garnish and Serving
13 -
Fresh cilantro, for garnish
14 -
Cooked couscous or bread, for serving
# Instructions:
01 -
In the slow cooker, combine chickpeas, diced tomatoes, onion, carrots, bell pepper, garlic, cumin, coriander, cinnamon, cayenne pepper, salt, and pepper.
02 -
Pour in the vegetable broth and stir to combine.
03 -
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.
04 -
Serve hot, garnished with fresh cilantro, alongside couscous or bread.
# Notes:
01 -
For a spicier stew, increase the cayenne pepper to taste.