Slow Cooker Moroccan-Spiced Chickpea Stew with Apricots

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A fragrant slow-cooked chickpea stew enriched with warm Moroccan spices and sweet dried apricots, perfect for comforting weeknights. This Moroccan-inspired vegan recipe (gluten free), ready in about 375 minutes, pairs chickpeas, cooked or canned, onion, chopped, carrot, 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.

Ingredients

• 3 cups (about 2 cans, drained) chickpeas, cooked or canned
• 1 medium (about 1 cup) onion, chopped
• 2 medium (about 1 cup) carrot, diced
• 4 garlic cloves, minced
• 1/2 cup dried apricots, chopped
• 3 cups vegetable broth
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a skillet over medium heat, warm 2 tablespoons olive oil. Add 1 cup chopped onion and 2 diced carrots, sauté for 5 minutes until softened and translucent.
2. Step 2: Add 4 minced garlic cloves, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, and 1/2 teaspoon ground cinnamon to the skillet. Cook for 1 minute until spices are fragrant.
3. Step 3: Transfer the sautéed vegetables and spices to a slow cooker. Stir in 3 cups cooked chickpeas, 1/2 cup chopped dried apricots, 3 cups vegetable broth, 2 tablespoons tomato paste, 1 teaspoon salt, and 1/2 teaspoon black pepper.
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: Before serving, stir in 1/4 cup chopped fresh cilantro for brightness and garnish.