If you’ve ever wanted to cozy up with something both hearty and flavorful, this Slow Cooker Moroccan Chickpea Stew Recipe is absolutely a must-try. I love this stew because it’s bursting with warm spices and comforting textures, plus it cooks slowly while you get on with your day—perfect for busy afternoons or a laid-back weekend dinner. The mix of tender chickpeas and ground turkey melds beautifully with the aromatic Moroccan spices, making it a dish you’ll want to come back to again and again.
When I first made this Slow Cooker Moroccan Chickpea Stew Recipe, I was amazed at how easy it was to put together, especially with the slow cooker doing most of the work. You’ll find that it’s a fantastic recipe to prep in the morning and enjoy hours later when the flavors have developed so richly. It’s not just delicious but also nutrient-packed and flexible enough for leftovers, which means this stew is both practical and satisfying.
Why You’ll Love This Recipe
- Hands-Off Cooking: You set it in the slow cooker and come back to a deeply flavored stew.
- Balanced, Wholesome Ingredients: Ground turkey and chickpeas provide great protein without heaviness.
- Warm Moroccan Flavors: Spices like turmeric and paprika create that signature comforting taste you crave.
- Adaptable for Many Diets: Easily adjusted for gluten-free, dairy-free, or plant-focused preferences.
Ingredients You’ll Need
Each ingredient in this Slow Cooker Moroccan Chickpea Stew Recipe plays a special role, from the earthy spices to the fresh veggies that give it bulk and nutrition. When I shop for this stew, I always pick fresh, firm vegetables and make sure my spices are vibrant to ensure the best flavor.
- Cooking spray: To prevent sticking when browning the turkey without adding extra fat.
- Lean ground turkey: A lean protein that absorbs the stew spices beautifully and keeps the stew lighter.
- Extra virgin olive oil (light): For sautéing veggies and adding a subtle richness.
- Yellow onion (chopped): Brings sweetness and depth once softened.
- Garlic cloves (chopped): Adds warmth and that classic aromatic base.
- Poblano pepper (chopped): Gives a mild smoky heat with a lovely green pepper flavor.
- Carrots (diced): Offer natural sweetness and texture contrast.
- Celery (diced): Lends freshness and that signature mirepoix foundation.
- Petite diced tomatoes (canned): Provide acidity and body to the stew’s broth.
- Chickpeas (canned, drained): The hearty star of the stew with fiber and protein.
- Low sodium chicken broth: Keeps the stew moist without overpowering the spices.
- Turmeric: For that beautiful golden hue and earthy flavor.
- Paprika: Adds warmth and mild smokiness.
- Coriander: Brings subtle citrusy notes complementing the other spices.
- Bay leaves: Infuse that subtle herbal complexity over the slow cook.
- Crushed red pepper flakes: Adds a gentle kick balanced by the mellow spices.
- Coarse salt: Essential for marrying the flavors and seasoning every layer perfectly.
- Fresh Italian parsley or spearmint (chopped): A fresh herbal burst just before serving to brighten the dish.
Variations
This Slow Cooker Moroccan Chickpea Stew Recipe is so flexible—I’ve loved making it my own by swapping in different veggies or amping up the spices. Feel free to experiment and make it your own cozy, go-to stew.
- Mushrooms Instead of Turkey: When I’m going fully plant-based, I swap ground turkey for sautéed mushrooms—it’s still hearty and so flavorful!
- Sweet Potato Addition: Adding chunks of sweet potato adds a lovely natural sweetness and makes the stew even more filling.
- Extra Heat: If spice is your thing, double the crushed red pepper flakes or add a pinch of cayenne pepper—I like it just fiery enough to warm my soul.
- Herb Twist: Sometimes I top it with fresh cilantro instead of parsley or spearmint for a different herbaceous punch.
How to Make Slow Cooker Moroccan Chickpea Stew Recipe
Step 1: Brown the Turkey for Maximum Flavor
Start by spraying a large nonstick skillet with cooking spray and heating it over medium-high heat. Add the ground turkey and cook it for about 10-12 minutes, breaking it up as you go to help it brown evenly. You want to see some nice color on the meat; this step adds great flavor depth that’s worth the extra attention. Once browned, transfer the turkey to your slow cooker to await the next steps.
Step 2: Sauté the Vegetables and Aromatics
Into the same skillet, add the olive oil along with onions, poblano pepper, carrots, and celery. Cook these on medium heat until they’re soft and fragrant, about 8 minutes. Then add in the chopped garlic and sauté for another 2 minutes to release its sweetness. This method builds a flavorful veggie base that really shines in the final stew.
Step 3: Combine and Cook Low and Slow
Transfer your sautéed veggies and garlic into the slow cooker with the browned turkey. Toss in the diced tomatoes, drained chickpeas, spices (turmeric, paprika, coriander, bay leaves, crushed red pepper flakes), salt, and chicken broth. Give everything a gentle stir to combine without mushing the chickpeas. Cover and cook on LOW for 6 to 8 hours—this long slow cook lets the flavors marry beautifully and the chickpeas soften just right.
Step 4: Finish and Garnish Before Serving
Once your stew is done cooking, remove the bay leaves and stir in freshly chopped Italian parsley or spearmint—this fresh pop lifts the stew’s aromas and adds a lovely contrast to the rich spices. Serve hot and enjoy the comforting Moroccan flavors that fill your kitchen.
Pro Tips for Making Slow Cooker Moroccan Chickpea Stew Recipe
- Browning Meat First: Don’t skip browning the turkey—it adds that rich, caramelized flavor you can’t get from just slow cooking.
- Use Low and Slow Heat: Cooking on LOW for 6-8 hours maximizes flavor melding and keeps chickpeas tender but intact.
- Fresh Herbs at the End: Adding parsley or spearmint right before serving keeps the flavors fresh and vibrant.
- Don’t Overdo the Spices: Start with the recommended amounts, then adjust next time—Moroccan spices are aromatic but best in balance.
How to Serve Slow Cooker Moroccan Chickpea Stew Recipe
Garnishes
I usually top this stew with a sprinkle of fresh chopped parsley or spearmint—it brightens every bite and adds a lovely fresh aroma. Sometimes I’ll add a dollop of Greek yogurt or a squeeze of lemon juice for a tangy boost when I want a little extra zing.
Side Dishes
My favorite sides for this stew include warm pita bread or couscous to soak up all that delicious sauce. Roasted vegetables or a simple green salad with lemon vinaigrette also pair beautifully and keep the meal balanced.
Creative Ways to Present
For gatherings, I like serving the stew in attractive bowls with a garnish of fresh herbs and a drizzle of olive oil on top. I sometimes add toasted almonds or pine nuts for crunch to elevate the texture. Plating with colorful side salads and flatbreads makes it feel special and festive.
Make Ahead and Storage
Storing Leftovers
I store leftover Slow Cooker Moroccan Chickpea Stew in airtight containers in the fridge for up to 4 days. It tastes even better the next day as the flavors continue to develop. Just be sure to cool it completely before refrigerating to maintain quality.
Freezing
Freezing this stew works wonderfully—I portion it into freezer-safe containers and it keeps for up to 3 months. When you want a comforting meal fast, just thaw it overnight in the fridge and reheat gently on the stove or microwave.
Reheating
For reheating, I prefer warming the stew slowly on the stovetop with a splash of broth or water to loosen it up if needed. This keeps the texture silky and prevents it from drying out. Microwave works well too—just cover and heat in short bursts stirring in between.
FAQs
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Can I make this Slow Cooker Moroccan Chickpea Stew Recipe vegetarian?
Absolutely! You can easily skip the ground turkey and add extra mushrooms, eggplant, or other vegetables to keep it hearty. Just make sure to use vegetable broth instead of chicken broth, and perhaps increase the spices slightly to deepen the flavor.
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Do I need to soak the chickpeas before using them?
Since this recipe uses canned chickpeas, there’s no need to soak them. Just drain and rinse well to reduce excess sodium and improve texture. If you prefer using dried chickpeas, you’ll need to soak and cook them separately before adding to the stew.
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What can I serve with this stew to make a complete meal?
This stew pairs beautifully with grain sides like couscous, quinoa, or warm pita bread to soak up the sauce. A side salad or roasted veggies round out the meal perfectly.
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Can I prepare this stew in advance?
Yes! You can prep the initial sautéed veggies and browned turkey ahead and refrigerate them until ready to add to the slow cooker. The stew also stores well as leftovers or frozen meals for busy days.
Final Thoughts
This Slow Cooker Moroccan Chickpea Stew Recipe holds a special place in my kitchen because it transforms everyday ingredients into something so warm and comforting. I know you’ll love how effortless it is to make, yet how impressive it tastes. Give it a try next time you need a meal that feels like a big comforting hug, and I bet it’ll become a regular fixture in your dinner rotation just like it has in mine.
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Slow Cooker Moroccan Chickpea Stew Recipe
- Prep Time: 15 min
- Cook Time: 6 hr
- Total Time: 6 hr 15 min
- Yield: 7 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan
- Diet: Low Fat
Description
This Slow Cooker Moroccan Chickpea Stew is a hearty, flavorful dish combining lean ground turkey, aromatic spices, and nutritious vegetables. Perfect for a cozy meal, it simmers slowly to develop rich Moroccan-inspired flavors without requiring much hands-on time.
Ingredients
Meat
- 1.3 lb package 93% lean ground turkey
Vegetables
- 1 yellow onion, chopped
- 2 garlic cloves, chopped
- 3 tbsp poblano pepper, chopped
- 1 cup diced carrots
- 1 cup diced celery
- 28 oz can petite diced tomatoes
Legumes
- 2 (15 oz) cans chickpeas, drained
Liquids
- 2 cups low sodium (99% fat free) chicken broth
- 1 tbsp extra virgin olive oil (light)
Spices & 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
Other
- Cooking spray
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 up the meat to ensure even cooking. Once browned, transfer the turkey to the slow cooker.
- Sauté vegetables: In the same skillet, add the olive oil, chopped onion, poblano pepper, carrots, and celery. Sauté until the vegetables soften, about 8 minutes. Then add the garlic and cook for an additional 2 minutes to release its aroma.
- Combine ingredients in slow cooker: Transfer the sautéed vegetables to the slow cooker with the cooked turkey. Add the diced tomatoes, drained chickpeas, turmeric, paprika, coriander, bay leaves, crushed red pepper flakes, coarse salt, and chicken broth. Gently stir to mix everything evenly.
- Slow cook the stew: Cover the slow cooker and cook on LOW heat for 6 to 8 hours, allowing the flavors to meld and the ingredients to become tender.
- Finish and serve: Before serving, remove the bay leaves. Garnish the stew with fresh chopped Italian parsley or spearmint and serve warm.
Notes
- Check labels to ensure ingredients are gluten-free if necessary.
- For a spicier dish, increase crushed red pepper flakes to taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Can be served with couscous, rice, or warm crusty bread to complete the meal.
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
