Slow Cooker Moroccan-Spiced Chickpea Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A warming slow cooker stew with chickpeas, tomatoes, and fragrant Moroccan spices simmered to tender perfection. This moroccan-inspired vegan (vegan, gluten free) ready in about 375 minutes pairs (14.5 oz) diced tomatoes, canned, medium onion, diced, garlic cloves, minced 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 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.

Ingredients

• 2 cans (15 oz each) canned chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, canned
• 1 medium onion, diced
• 3 cloves 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

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Just before serving, stir in 1/4 cup chopped fresh cilantro for a bright herbaceous finish.