If you’re craving something hearty, comforting, and packed with flavor, this Slow Cooker Moroccan Chickpea Stew Recipe is an absolute game-changer. I love how the slow cooker melds the warm spices, tender turkey, and chickpeas into an aromatic, soul-satisfying meal that feels like a hug in a bowl. It’s perfect for those busy days when you want dinner ready to go with minimal fuss.
What makes this stew really special is the blend of spices and the ease of preparation. You’ll find that the slow cooking brings out a deep, rich flavor profile without you needing to hover over the stove. Whether it’s a chilly evening or just a day you want to indulge in cozy flavors, this recipe fits the bill wonderfully.
Why You’ll Love This Recipe
- Hands-off Cooking: Just prep in the morning, and your slow cooker does the magic while you get on with your day.
- Rich Moroccan Flavors: The blend of turmeric, coriander, and paprika transports you straight to North Africa in every spoonful.
- Nutritious and Filling: Packed with protein and fiber, it’s a healthy meal that keeps you satisfied.
- Family Friendly: My family goes crazy for this stew, and it’s an easy way to get everyone eating their veggies.
Ingredients You’ll Need
The ingredients in this Slow Cooker Moroccan Chickpea Stew Recipe combine simple pantry staples with fresh veggies and warming spices that create a delicious, balanced stew. When shopping, look for fresh herbs and quality canned tomatoes to really boost those flavors.
- Cooking spray: Keeps your pan nonstick and helps brown the turkey evenly without adding extra fat.
- 93% lean ground turkey: Lean but still juicy, this adds protein without heaviness.
- Extra virgin olive oil (light): For sautéing veggies, you’ll want something mild and heart-healthy.
- Yellow onion (chopped): The base of flavor for this aromatic stew.
- Garlic cloves (chopped): Adds that distinctive savory punch that I can’t get enough of.
- Poblano pepper (chopped): Gives a subtle smoky heat without overpowering the dish.
- Diced carrots: Sweetness and color that balances the spices.
- Diced celery: Adds a wonderful crunch and depth of flavor.
- Petite diced tomatoes: Use good quality canned tomatoes for a bright, fresh taste.
- Chickpeas (drained): A hearty, fiber-rich component that makes this stew truly filling.
- Low sodium chicken broth: Keeps the stew moist without too much saltiness; I always check the label for gluten-free options.
- Turmeric: Gives a warm earthiness and beautiful golden color.
- Paprika: Adds smoky sweetness that’s key to that Moroccan twist.
- Coriander: Provides a lovely citrusy aroma that brightens the dish.
- Bay leaves: Infuse subtle herbal notes during the slow cooking.
- Crushed red pepper flakes: Just a touch of heat to wake up your taste buds.
- Coarse salt: Essential for bringing all the flavors together.
- Fresh Italian parsley or spearmint (chopped): A fresh garnish that balances and brightens the stew at the end.
Variations
I love to experiment with this Slow Cooker Moroccan Chickpea Stew Recipe depending on what I have on hand or who I’m cooking for. You can easily adjust it to suit different diets or flavor preferences — that’s the beauty of a flexible slow cooker stew!
- Vegetarian Version: Skip the ground turkey and double the chickpeas for a protein-packed veggie option — just add a little extra olive oil for richness.
- Spice Level: If you like it hotter, I add a pinch more crushed red pepper flakes or a diced jalapeño pepper for a bit of a kick.
- Seasonal Veggies: Feel free to toss in diced sweet potatoes or zucchini depending on the season – these melt wonderfully in the slow cooker.
- Herb Variations: Try fresh cilantro instead of parsley or mint for a slightly different herbal note that still complements the spices beautifully.
How to Make Slow Cooker Moroccan Chickpea Stew Recipe
Step 1: Brown your ground turkey to build flavor
Spray a large nonstick skillet with cooking spray and heat it over medium-high. Add the ground turkey, breaking it apart as it cooks for about 10 to 12 minutes until no longer pink. This step is key because browning adds a deep, savory base that you won’t get by just tossing raw meat into the slow cooker — trust me, the flavor difference is huge!
Step 2: Sauté the veggies to soften and build layers
In the same skillet, drizzle the olive oil and add your chopped onion, poblano pepper, carrots, and celery. Let them sauté for about 8 minutes until tender and fragrant. Toss in the garlic for another 2 minutes, stirring so it doesn’t burn. This step takes just a little extra time but really deepens the flavor of your stew, so don’t skip it.
Step 3: Combine everything in your slow cooker
Transfer the browned turkey and sautéed veggies to your slow cooker. Add the petite diced tomatoes, drained chickpeas, chicken broth, turmeric, paprika, coriander, bay leaves, crushed red pepper flakes, and salt. Gently stir everything together so the spices are evenly mixed — this helps every spoonful taste consistent and well-seasoned.
Step 4: Let it cook low and slow
Cover your slow cooker and set it on LOW heat for 6 to 8 hours. I love how the slow cooking lets the spices fuse with the chickpeas and turkey while tenderizing all the ingredients perfectly. When it’s done, just remember to fish out those bay leaves before serving — they’ve done their job but aren’t great to bite into!
Pro Tips for Making Slow Cooker Moroccan Chickpea Stew Recipe
- Brown Meat First: Browning your ground turkey before slow cooking adds a richer, deeper flavor that can’t be beaten.
- Prep Night Before: Chop all your veggies and measure spices the night before to save time in the morning—makes dinner even more stress-free.
- Avoid Overcooking: Slow cook on LOW rather than HIGH to prevent the chickpeas from getting mushy and the turkey from drying out.
- Fresh Herbs at the End: Adding chopped parsley or mint just before serving brightens the rich stew beautifully.
How to Serve Slow Cooker Moroccan Chickpea Stew Recipe
Garnishes
I usually top this stew with fresh chopped Italian parsley or spearmint because it adds a refreshing lift that contrasts beautifully with the deep spices. Sometimes I add a dollop of plain Greek yogurt or a squeeze of fresh lemon juice when serving to add brightness and creaminess.
Side Dishes
I love serving this stew with fluffy couscous or warm flatbread like pita or naan — they’re perfect for soaking up the tasty sauce. A simple side salad with crunchy cucumbers and tomatoes makes a nice contrast and rounds out the meal.
Creative Ways to Present
For a dinner party, I like to serve the stew in individual rustic bowls with a sprinkling of toasted almonds and a drizzle of olive oil on top. It creates a lovely texture contrast and makes things feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Moroccan Chickpea Stew stores beautifully in an airtight container in the fridge for up to 4 days. I find the flavors actually deepen overnight, making the next-day lunch even better.
Freezing
This stew freezes wonderfully. I portion it into freezer-safe containers or heavy-duty zip bags, label them, and freeze for up to 3 months. When I thaw and reheat, it tastes just as rich and comforting as fresh.
Reheating
To reheat, I gently warm leftovers on the stovetop over medium heat, stirring occasionally. If it’s thickened too much in the fridge, I add a splash of broth or water to loosen it up and keep it nice and saucy.
FAQs
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Can I use canned chickpeas or do I need to soak dried ones?
This Slow Cooker Moroccan Chickpea Stew Recipe calls for canned chickpeas, which are super convenient and cook to the perfect texture in the slow cooker. If you want to use dried chickpeas, you’ll need to soak them overnight and possibly adjust cooking times, but canned works perfectly for ease and flavor.
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Is this stew gluten-free?
Yes! This recipe is naturally gluten-free as long as you use gluten-free chicken broth. Always check the labels to be sure, especially on canned goods and broth.
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Can I make this stew in an Instant Pot instead of a slow cooker?
You can definitely use an Instant Pot! Brown the turkey and sauté the veggies using the sauté function, then pressure cook on high for about 15 minutes with a natural release. It’s a great option if you’re short on time but still want those slow-cooked flavors.
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How spicy is this recipe?
This stew has a gentle warmth thanks to the crushed red pepper flakes and poblano, but it’s not overwhelmingly spicy unless you add extra heat. It’s quite family-friendly in terms of spice.
Final Thoughts
This Slow Cooker Moroccan Chickpea Stew Recipe is one of those meals I keep coming back to whenever I want something cozy but not complicated. It’s full of flavor, nourishing, and so easy to throw together that even busy weeknights feel manageable. I hope you enjoy making it as much as I do — it’s the kind of dish that fills your kitchen with amazing aromas and your belly with happiness.
Print
Slow Cooker Moroccan Chickpea Stew Recipe
- Prep Time: 15 min
- Cook Time: 6 hr
- Total Time: 6 hr 15 min
- Yield: 7 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan
- Diet: Low Fat
Description
This Slow Cooker Moroccan Chickpea Stew is a hearty, flavorful dish combining lean ground turkey, chickpeas, vegetables, and fragrant Moroccan spices. Perfect for a comforting and nutritious meal, this stew is slow-cooked to meld the spices and ingredients beautifully, yielding tender meat and veggies infused with aromatic turmeric, paprika, and coriander. It’s a great healthy dinner option that’s easy to prepare and packed with protein and fiber.
Ingredients
Meat
- 1.3 lb package 93% lean ground turkey
Vegetables
- 1 yellow onion, chopped
- 2 garlic cloves, chopped
- 3 tbsp poblano pepper, chopped
- 1 cup diced carrots
- 1 cup diced celery
- 28 oz can petite diced tomatoes
- 2 15 oz cans chickpeas, drained
Liquids & Oils
- 1 tbsp extra virgin olive oil (light)
- 2 cups low sodium (99% fat free) chicken broth
Spices & Herbs
- 2 tsp turmeric
- 2 tsp paprika
- 1 tsp coriander
- 2 bay leaves
- 1/2 tsp crushed red pepper flakes
- 2 tsp coarse salt
- 2 tbsp fresh Italian parsley or spearmint, chopped
Other
- Cooking spray
Instructions
- Cook Ground Turkey: Spray a large nonstick skillet with cooking spray and heat over medium-high. Add the ground turkey and cook for 10-12 minutes, breaking it up as it cooks to ensure even browning. Once cooked through, transfer the meat to the slow cooker.
- Sauté Vegetables: In the same skillet, add the olive oil, chopped onions, poblano pepper, diced carrots, and diced celery. Sauté the vegetables until they become soft and fragrant, about 8 minutes. Add the chopped garlic and cook for an additional 2 minutes to release the garlic’s flavor.
- Combine in Slow Cooker: Transfer the sautéed vegetables into the slow cooker with the cooked ground turkey. Add the diced tomatoes, drained chickpeas, chicken broth, turmeric, paprika, coriander, bay leaves, crushed red pepper flakes, and coarse salt. Gently stir everything together until well combined.
- Slow Cook the Stew: Cover the slow cooker and cook the stew on LOW heat for 6 to 8 hours, allowing the flavors to meld and the chickpeas to soften further.
- Finish and Serve: Before serving, remove the bay leaves. Ladle the stew into bowls and garnish with fresh chopped Italian parsley or spearmint for a burst of freshness. Serve warm and enjoy!
Notes
- Check labels on canned ingredients to ensure they are gluten-free if needed.
- Adjust crushed red pepper flakes to control the spice level.
- This stew can be reheated well and tastes even better the next day.
- For vegetarian variation, omit ground turkey and use vegetable broth.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 342
- Sugar: 3 g
- Sodium: 1081 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 60 mg
