Name: Crockpot Moroccan Chickpea Stew with Apricots and Chickpeas
Prep time: 15 min
Cook time: 8 h
Total time: 16 h 15 min
Yield: 10
Cuisine: Moroccan
Ingredients: 1 can (14.5 oz) diced tomatoes; 1 cup dried apricots, chopped; 1 large yellow onion, diced; 1 lb dried chickpeas or 2 cans (15 oz each) chickpeas, drained and rinsed; 1 tbsp ground cumin; 1 tbsp olive oil; 1 tsp ground cinnamon; 2 medium carrots, peeled and sliced; 3 cloves garlic, minced; 4 cups low-sodium vegetable broth

This Crockpot Moroccan Chickpea Stew with Apricots and Chickpeas blends tender chickpeas, sweet apricots, and aromatic spices in a rich broth. Perfect for a meal, it’s an easy, hands-off recipe bursting with exotic, hearty flavors.

Why You’ll Love This Recipe

This crockpot Moroccan chickpea stew with apricots and chickpeas is a vibrant, flavorful dish that’s perfect for a relaxing day, as it simmers overnight to perfection. The slow cooker melds tender chickpeas with the sweet-tart pop of apricots and warm spices like cumin and cinnamon, creating a nutritious, plant-based meal that’s both comforting and exotic. It’s ideal for busy schedules, requiring minimal prep, and fills your home with enticing aromas by morning. Serve it with couscous or bread, and enjoy its versatility, affordability, and the way leftovers deepen in flavor over time.

Recipe Tips and Tricks

Soak Chickpeas: Soak dried chickpeas overnight to reduce cooking time and improve texture.

Sauté Spices: Toast spices briefly for a deeper, more aromatic flavor.
Cut Apricots Evenly: Chop dried apricots uniformly for consistent sweetness.
Stir Occasionally: Stir midway to prevent sticking, especially with canned chickpeas.

Adjust Seasoning: Taste and tweak salt or spices after cooking.
Low and Slow: Cook on low to blend flavors without overcooking veggies.
Thicken if Desired: Mash some chickpeas or add a cornstarch slurry for heartiness.

Rest Before Serving: Let it sit for 10 minutes to allow flavors to meld.

Yield: 10 cups

Crockpot Moroccan Chickpea Stew with Apricots and Chickpeas

Hearty crockpot Moroccan chickpea stew with apricots, spicy and cozy for meals.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 8 hours

Total Time 16 hours 15 minutes

Ingredients

1 can (14.5 oz) diced tomatoes

1 cup dried apricots, chopped
1 large yellow onion, diced
1 lb dried chickpeas or 2 cans (15 oz each) chickpeas, drained and rinsed

1 tbsp ground cumin
1 tbsp olive oil
1 tsp ground cinnamon

2 medium carrots, peeled and sliced
3 cloves garlic, minced
4 cups low-sodium vegetable broth

Instructions

Prep the Chickpeas: Rinse dried chickpeas, soak overnight if using, then drain (or use canned, rinsed chickpeas).
Sauté Aromatics: Heat olive oil in a skillet over medium heat. Sauté diced onion and carrots for 5-7 minutes, then add garlic and cook for 1 minute.
Toast Spices: Stir in cumin and cinnamon, toasting for 30 seconds to release aromas.

Load the Slow Cooker: Transfer sautéed veggies and spices to the slow cooker, spreading evenly.
Add Chickpeas and Apricots: Pour in rinsed chickpeas and chopped apricots, layering over the veggies.
Pour in Tomatoes: Add diced tomatoes with juice, stirring gently to combine.

Add Broth: Pour vegetable broth over the mixture, ensuring everything is submerged.
Cook Low and Slow: Cover and cook on low for 6-8 hours, until chickpeas are tender and flavors meld.
Taste and Adjust: Stir and adjust seasoning with salt or more spices if needed.

Serve Warm: Ladle into bowls and serve with couscous or bread—enjoy your exotic meal!

Notes

Soaking dried chickpeas is optional but reduces cooking time and improves texture.
Sauté spices briefly to enhance flavor; skip if short on time.

Adjust sweetness with more apricots or tartness with a splash of lemon juice.
Store leftovers promptly to maintain freshness.
This recipe can be adapted for gluten-free or creamy variations with swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 139Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 72mgCarbohydrates 25gFiber 5gSugar 11gProtein 5g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Dried Chickpeas (1 lb) or Canned (2 cans, 15 oz each): Soak dried chickpeas overnight; rinse canned ones.

Dried Apricots (1 cup): Chopped, add a sweet-tart contrast; use unsulfured for natural flavor.
Diced Tomatoes (1 can, 14.5 oz): Provides a rich, tangy base; use fire-roasted for depth.
Yellow Onion (1 large): Adds savory sweetness; dice finely for even cooking.

Carrots (2 medium): Bring sweetness and texture; peel and slice into rounds.
Garlic (3 cloves): Fresh minced garlic adds aromatic warmth.
Ground Cumin (1 tbsp): Lends an earthy, warm note central to Moroccan cuisine.

Ground Cinnamon (1 tsp): Adds a subtle, sweet spice to the profile.
Olive Oil (1 tbsp): Used for sautéing, adding richness.
Vegetable Broth (4 cups): Low-sodium broth keeps it balanced; homemade enhances flavor.

Variations and Substitutions

Chickpea Swap: Use black beans or lentils for a different texture.
Fruit Options: Substitute apricots with raisins, dates, or prunes.
Veggie Add-Ins: Include zucchini, bell peppers, or spinach for variety.

Tomato Swap: Use fresh tomatoes or tomato sauce for a different consistency.
Spice Variations: Add turmeric or ginger for a unique twist.
Protein Boost: Stir in quinoa or tofu for added protein.

Gluten-Free: Naturally gluten-free; ensure broth is certified.
Creamy Version: Add coconut milk or yogurt before serving for richness.

Storage Options

Refrigerator: Store in an airtight container for up to 5 days; reheat with broth.

Freezer: Freeze in portions for up to 3 months; thaw in fridge before reheating.
Canning: Process in a pressure canner for 75 minutes (pints) for shelf stability up to 1 year.