Slow Cooker Moroccan-Spiced Chickpea Stew

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warming slow cooker stew with chickpeas, tomatoes, and fragrant Moroccan spices simmered to tender perfection. This Moroccan-inspired vegan recipe (gluten free), ready in about 375 minutes, pairs canned chickpeas, drained and rinsed, diced tomatoes, canned, onion, diced 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 weekly meal plan and pairs well with rice, quinoa, or a quick 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.

Prep: 15 min Cook: 360 min Serves 6 Moroccan cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 cans (15 oz each) canned chickpeas, drained and rinsed
1 can (14.5 oz) diced tomatoes, canned
1 medium onion, diced
3 garlic cloves, minced
1 large carrot, diced
2 cups vegetable broth
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground cinnamon
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh cilantro, chopped

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

Step 1: In a large slow cooker, combine 2 cans (15 oz each) drained and rinsed chickpeas, 1 can (14.5 oz) diced tomatoes with their juices, 1 medium diced onion, 3 minced garlic cloves, and 1 large diced carrot.
Step 2: Pour in 2 cups vegetable broth and add 2 tbsp olive oil along with 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine all ingredients.
Step 3: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the vegetables are tender and flavors meld.
Step 4: Just before serving, stir in 1/4 cup chopped fresh cilantro for a bright herbaceous finish.