Slow Cooker Moroccan-Spiced Chickpea Stew with Apricots
A fragrant slow-cooked chickpea stew enriched with warm Moroccan spices and sweet dried apricots, perfect for comforting weeknights. This moroccan-inspired vegan (vegan, gluten free) ready in about 375 minutes pairs medium (about 1 cup) onion, chopped, medium (about 1 cup) carrot, 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. 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 cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Before serving, stir in 1/4 cup chopped fresh cilantro for brightness and garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Cooker Moroccan-Spiced 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-Spiced 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 garlic cloves, minced from drying out.
Can I substitute ingredients in Slow Cooker Moroccan-Spiced 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-Spiced 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-Spiced Chickpea Stew with Apricots vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
