Slow Cooker Moroccan Chickpea Stew Recipe

I absolutely love this Slow Cooker Moroccan Chickpea Stew Recipe because it’s like a warm hug in a bowl. The combination of spices creates such a rich and comforting flavor that makes any chilly day instantly cozier. Plus, it’s perfect for busy weeks since the slow cooker does most of the work for you — you just set it and forget it until dinner’s ready!

When I first tried this recipe, I was amazed at how the chickpeas soak up all those gorgeous Moroccan spices while the turkey stays tender and juicy. Whether you’re making dinner for the family or prepping a hearty meal for yourself, you’ll find that this stew is satisfying, healthy, and full of vibrant flavors. This Slow Cooker Moroccan Chickpea Stew Recipe is definitely a keeper in my kitchen rotation.

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Ingredients You’ll Need

Choosing the right ingredients is key to nailing this Slow Cooker Moroccan Chickpea Stew Recipe. I always opt for fresh veggies and good-quality spices to get the most vibrant flavors. Here are a few tips for each ingredient that help make this recipe stand out.

• Cooking spray: Helps brown your turkey without sticking; keeps the pan clean for easy sautéing.
• Ground turkey: I use 93% lean for a good balance of flavor and less fat.
• Extra virgin olive oil (light): Adds a subtle fruitiness and helps soften the veggies during sauté.
• Yellow onion: Brings sweetness and a solid flavor base when chopped fresh.
• Garlic cloves: Fresh garlic makes a difference — it brightens the stew and deepens aroma.
• Poblano pepper: Adds a mild heat and smoky note without overpowering the dish.
• Diced carrots: For natural sweetness and texture.
• Diced celery: Brings a nice crunch and savory depth.
• Petite diced tomatoes: These give the perfect tomato bite without too much liquid.
• Chickpeas: Protein-packed and hearty, they soak up all the savory spices beautifully.
• Low sodium chicken broth: Keeps salt levels in check while adding rich flavor — look for 99% fat-free for lightness.
• Turmeric: Gives color and subtle earthiness, plus amazing anti-inflammatory benefits.
• Paprika: For that warm smoky flavor essential to Moroccan dishes.
• Ground coriander: Adds a bright citrusy undertone.
• Bay leaves: Infuse the stew with a gentle herbal aroma.
• Crushed red pepper flakes: Just a pinch to give a gentle kick, adjust to your heat tolerance.
• Coarse salt: Essential for seasoning but always adjust to taste.
• Fresh Italian parsley or spearmint: I love adding fresh herbs at the very end for a burst of freshness and color.

Variations

One of the best things about this Slow Cooker Moroccan Chickpea Stew Recipe is how flexible it is. Over the years, I’ve played with different tweaks depending on what I have on hand or dietary needs – and it always turns out great.

• Spice Level Variation: I sometimes add more crushed red pepper flakes or a chopped serrano for a bolder heat when serving to spice lovers.
• Vegetarian Version: I swap out turkey with mushrooms or extra veggies and use vegetable broth to keep it hearty but meat-free.
• Seasonal Vegetables: Feel free to throw in sweet potatoes or zucchini during different seasons to mix it up.
• Herb Choices: Spearmint gives the stew a fresh twist if you want to step away from parsley.

How to Make Slow Cooker Moroccan Chickpea Stew Recipe

Step 1: Brown the Turkey Until Juicy and Crumbly

Start by spraying a large skillet with cooking spray and heating it over medium-high. Add your ground turkey and cook it for about 10 to 12 minutes, breaking it up with your spoon or spatula so it cooks evenly and doesn’t clump together. I always aim for a nice light brown color — it adds depth without drying out the meat. Once cooked, transfer it directly to the slow cooker. This step is key because browning builds flavor right from the start.

Step 2: Sauté Your Veggies Until Soft and fragrant

In the same skillet, add your olive oil followed by chopped onions, poblano pepper, carrots, and celery. Sauté them for about 8 minutes until they soften and start to shrink — you want their flavors to release into the oil. Then, toss in your minced garlic and cook everything for another 2 minutes. A tip I discovered is to not let the garlic brown too much here or it can turn bitter. Once done, add everything over to the slow cooker.

Step 3: Add Tomatoes, Chickpeas, Spices, and Broth

Pour in your can of petite diced tomatoes with their juices, drained chickpeas, and the chicken broth. Sprinkle in turmeric, paprika, coriander, bay leaves, crushed red pepper flakes, and salt. Gently stir everything together so it mixes well but avoid breaking up the chickpeas — they hold the texture of the stew. You’ll love how the spices swirl together as it cooks.

Step 4: Let it Slow Cook Low and Slow

Cover your slow cooker and let the stew cook on LOW for 6 to 8 hours. The longer, the better — this slow simmer lets the flavors fully marry and the chickpeas become tender but not mushy. If your schedule demands, you can cook on HIGH for 3-4 hours, but I always prefer LOW for that rich, slow-cooked taste.

Step 5: Finish with Fresh Herbs and Serve

Just before serving, fish out the bay leaves. Then sprinkle chopped fresh Italian parsley or spearmint right on top for a pop of color and fresh flavor. I find this really lifts the stew and adds a nice herbaceous contrast. Ladle it into bowls and enjoy the cozy warmth.

How to Serve Slow Cooker Moroccan Chickpea Stew Recipe

Garnishes

I usually garnish with plenty of fresh Italian parsley because it adds a beautiful green contrast and a fresh flavor punch. Sometimes, I like to switch it up and sprinkle chopped spearmint for a subtle, refreshing twist. A dollop of Greek yogurt or a squeeze of lemon juice on top also brightens the stew wonderfully if you want a creamy or zesty finish.

Side Dishes

To round out the meal, I often serve this stew alongside warm flatbreads like pita or naan — perfect for scooping up the stew. Another favorite is fluffy couscous or quinoa, which soaks up the juices beautifully. If you want something lighter, a crisp green salad with a lemon vinaigrette balances the richness nicely.

Creative Ways to Present

For special occasions, I like to serve this Slow Cooker Moroccan Chickpea Stew Recipe in rustic bowls lined with a piece of flatbread on the side. Adding a sprinkle of toasted slivered almonds or pomegranate seeds on top adds a festive touch and an extra layer of texture. It’s a simple way to impress guests while keeping things cozy and approachable.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the refrigerator where they keep perfectly for up to 4 days. The flavors actually develop more as it sits, so I often find it even tastier the next day. Just be sure to cool it fully before refrigerating to maintain the best texture.

Freezing

This stew freezes beautifully — I portion it into freezer-safe containers and freeze for up to 3 months. When you want a quick weeknight meal, just thaw overnight in the fridge and reheat gently on the stove or in the microwave. The slow cooker spices hold up well, and the chickpeas stay tender after freezing.

Reheating

I prefer reheating on the stovetop over low heat to avoid overcooking the chickpeas. Stir frequently and add a splash of broth or water if it seems too thick. This helps keep the stew creamy and delicious without drying out or getting too thick.

FAQs

Final Thoughts

This Slow Cooker Moroccan Chickpea Stew Recipe has become one of my go-to recipes when I want something comforting, nutritious, and full of flavor without spending hours in the kitchen. I love how the slow cooker melds all those spices and ingredients into a beautiful, hearty meal that keeps me coming back for seconds. Trust me, once you try it, you’ll see why it’s such a beloved recipe in my family — and I can’t wait for you to enjoy it in your home too!

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