Slow-Cooker Moroccan Chickpea Stew with Apricots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, slow-cooked stew blending chickpeas, sweet apricots, and warm Moroccan spices for a rich, comforting meal. This moroccan-inspired vegan ready in about 375 minutes pairs canned chickpeas, dried apricots, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 360 min Serves 6 Moroccan cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a skillet, heat 2 tbsp olive oil over medium heat. Add 1 large diced onion and 2 diced carrots, sauté for 5 minutes until softened.
  2. Step 2: Add 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground cinnamon, and 1 tsp smoked paprika to the skillet. Cook for 1 minute until fragrant.
  3. Step 3: Transfer the sautéed vegetables and spices to a slow cooker. Add 2 cans (15 oz each) drained and rinsed chickpeas, 1 cup chopped dried apricots, 2 tbsp tomato paste, 3 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
  4. Step 4: Cover and cook on low for 6-7 hours or on high for 3-4 hours until flavors meld and stew thickens slightly.
  5. Step 5: Serve garnished with 1/4 cup chopped fresh cilantro.

Frequently asked questions

How long does Slow-Cooker Moroccan Chickpea Stew with Apricots take to make?

Total time is about 375 minutes (15 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooker Moroccan Chickpea Stew with Apricots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep canned chickpeas from drying out.

Can I substitute ingredients in Slow-Cooker Moroccan Chickpea Stew with Apricots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooker Moroccan Chickpea Stew with Apricots for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Slow-Cooker Moroccan Chickpea Stew with Apricots vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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