Slow Cooker Moroccan-Spiced Chickpea and Vegetable Stew

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A fragrant, spiced vegetable stew with chickpeas and root vegetables slow cooked to tender perfection, perfect for a comforting Whole30 vegan meal. This Moroccan-inspired vegan recipe (whole30), ready in about 435 minutes, pairs canned chickpeas, carrots, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Ingredients

• 2 cans (15 oz each), drained and rinsed canned chickpeas
• 3 large, peeled and chopped carrots
• 1 large (about 1 lb), peeled and cubed sweet potato
• 1 medium, diced red bell pepper
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

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Instructions

1. Step 1: In a slow cooker insert, combine 2 drained and rinsed cans (15 oz each) of chickpeas, 3 peeled and chopped carrots, 1 large peeled and cubed sweet potato, 1 diced red bell pepper, 1 large diced yellow onion, and 4 minced garlic cloves.
2. Step 2: Add 1 can (14 oz) diced tomatoes, 3 cups vegetable broth, 1 1/2 tsp ground cumin, 1/2 tsp ground cinnamon, 1 tsp ground turmeric, 1 tsp smoked paprika, 1 1/2 tsp sea salt, and 1 tsp black pepper. Drizzle 2 tbsp olive oil over the ingredients.
3. Step 3: Stir everything gently to combine the spices and vegetables evenly. Cover and cook on low for 7-8 hours or on high for 3-4 hours until vegetables are tender and flavors meld.
4. Step 4: Before serving, taste and adjust seasoning if needed. Garnish each serving with 1/4 cup chopped fresh cilantro for a bright, fresh finish.