If you’re looking for a meal that wraps you in warmth, fills your kitchen with enchanting aromas, and nourishes both body and soul, look no further than Slow Cooker Moroccan Chickpea Stew with Butternut Squash. This vibrant, hearty dish combines tender chickpeas and sweet butternut squash with a symphony of Moroccan spices, all simmered low and slow to develop deep, comforting flavors. Whether you’re a seasoned slow cooker fan or simply craving a cozy, nutritious dinner, this recipe is a game changer you’ll want to make again and again.
Why You’ll Love This Recipe
- Effortless cooking: Simply add ingredients to your slow cooker and let it work its magic while you relax.
- Rich, authentic flavor: A blend of spices like cumin, coriander, and cinnamon creates a true Moroccan taste experience.
- Hearty and nutritious: Protein-packed chickpeas and vitamin-rich butternut squash make this stew healthy and filling.
- Vegetarian and vegan-friendly: Perfect for plant-based diets without sacrificing taste or comfort.
- Versatile for any season: Enjoy it as a warming winter meal or a light, colorful spring dinner.
Ingredients You’ll Need
The simplicity of this Slow Cooker Moroccan Chickpea Stew with Butternut Squash hides a depth of flavor. Each ingredient brings something special to the table—whether it’s spice, sweetness, texture, or vibrancy.
- Chickpeas: The stew’s protein powerhouse, adding creamy texture and heartiness.
- Butternut squash: Sweet, tender, and packed with vitamins, it balances the spices perfectly.
- Onion and garlic: Foundational aromatics that build flavor layers.
- Tomato paste: Brings a rich umami depth and slight tang to the stew.
- Vegetable broth: A flavorful liquid base that ties all ingredients together smoothly.
- Moroccan spices: A blend including cumin, coriander, paprika, cinnamon, and turmeric for authentic warmth.
- Olive oil: For gentle sautéing of aromatics and enriching the final dish.
- Fresh cilantro or parsley: Adds fresh, bright notes right before serving.
- Lemon juice: A splash at the end to brighten and balance the stew’s richness.
Variations for Slow Cooker Moroccan Chickpea Stew with Butternut Squash
This stew invites creativity—it’s easy to tweak based on what you have on hand or your dietary preferences. Here are some ideas to inspire you:
- Spicy kick: Add a diced chili or a pinch of cayenne pepper if you like it hot.
- Greens boost: Toss in chopped spinach or kale during the last 15 minutes of cooking for extra nutrients.
- Grain bowl: Serve over quinoa, couscous, or brown rice for a fuller meal.
- Meat option: For non-vegetarians, adding cooked chicken or lamb pieces adds richness.
- Nutty crunch: Garnish with toasted almonds or pumpkin seeds for texture contrast.
How to Make Slow Cooker Moroccan Chickpea Stew with Butternut Squash
Step 1: Prepare the aromatics
Start by heating olive oil in a pan, then gently sauté diced onion and minced garlic until fragrant and golden. This step layers a depth of flavor essential to authentic Moroccan dishes.
Step 2: Combine ingredients in the slow cooker
Transfer the sautéed onion and garlic to your slow cooker. Add chickpeas, peeled and cubed butternut squash, tomato paste, vegetable broth, and the Moroccan spice blend. Stir everything together to combine all the flavors.
Step 3: Slow cook your stew
Cover and cook on low for 6 to 8 hours, allowing the butternut squash to soften perfectly and the spices to meld into a rich, aromatic broth.
Step 4: Add finishing touches
About 15 minutes before serving, stir in fresh lemon juice and chopped cilantro or parsley. These bright, fresh ingredients elevate the dish, balancing the richness with a hint of acidity and herbal freshness.
Pro Tips for Making Slow Cooker Moroccan Chickpea Stew with Butternut Squash
- Use dried chickpeas: Soak and cook dried chickpeas beforehand for better texture and lower sodium than canned versions.
- Dice the squash evenly: Uniform cubes ensure even cooking and perfect tenderness.
- Layer spices carefully: Bloom spices in oil before adding to the slow cooker for a more intense flavor.
- Don’t skip the lemon juice: Tilting acidity lifts all other flavors in the stew beautifully.
- Make it ahead: Flavors improve overnight, so consider prepping the stew a day before serving.
How to Serve Slow Cooker Moroccan Chickpea Stew with Butternut Squash
Garnishes
Fresh chopped cilantro or parsley, a dollop of creamy yogurt or plant-based alternative, and a sprinkle of toasted nuts add wonderful texture and freshness to the stew, making each bite exciting and flavorful.
Side Dishes
This stew pairs beautifully with fluffy couscous, fragrant basmati rice, or warm, crusty bread to soak up all the delicious sauce. For lighter sides, a crisp green salad with citrusy dressing works wonderfully.
Creative Ways to Present
Serve the stew in small earthenware bowls garnished with edible flowers or herbs for a rustic Moroccan vibe. Or assemble it as a topping for roasted vegetable stacks or inside pita pockets for a fun hand-held dish.
Make Ahead and Storage
Storing Leftovers
Store leftover stew in an airtight container in the refrigerator for up to 4 days. Its flavors deepen with time, so it tastes even better on day two or three.
Freezing
This stew freezes beautifully. Portion into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating
Warm leftovers gently on the stove over low heat or in the microwave, stirring occasionally to ensure even heating. Add a splash of broth or water if it thickens too much.
FAQs
Can I use canned chickpeas for this recipe?
Yes, canned chickpeas work perfectly and save time; just be sure to rinse and drain them well to reduce excess sodium.
Is this stew gluten-free?
Absolutely! The main ingredients and spices are naturally gluten-free, making it safe for those with gluten sensitivities.
Can I make this stew on the stovetop?
Yes, you can simmer all ingredients in a pot over low heat for about an hour until the squash is tender, stirring occasionally.
How spicy is this stew?
The recipe is mildly spiced but very flavorful; you can easily adjust the heat by adding more chili or cayenne if desired.
What can I substitute for butternut squash?
Sweet potatoes or pumpkin cubes make excellent substitutes, offering a similar sweetness and creamy texture.
Final Thoughts
Slow Cooker Moroccan Chickpea Stew with Butternut Squash is one of those rare recipes that feels like a warm hug after a long day. It’s easy to make, packed with vibrant flavors, and endlessly satisfying—perfect for sharing with friends or enjoying as a comforting solo meal. Give this Moroccan-inspired stew a try and let the cozy magic fill your kitchen and your heart.
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Slow Cooker Moroccan Chickpea Stew with Butternut Squash
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free, Vegan, Vegetarian
Description
Slow Cooker Moroccan Chickpea Stew with Butternut Squash is a hearty, vibrant plant-based meal simmered low and slow to blend tender chickpeas, sweet butternut squash, and aromatic Moroccan spices into a comforting, nutritious stew. Perfect for cozy dinners, it offers effortless cooking, rich flavors, and versatility for any season.
Ingredients
Main Ingredients
- 1 ½ cups dried chickpeas (or 2 cans chickpeas, rinsed and drained)
- 4 cups peeled and cubed butternut squash
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 2 tablespoons olive oil
Moroccan Spice Blend
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon turmeric
- Optional: pinch of cayenne pepper or 1 diced chili for heat
Finishing Touches
- Juice of 1 lemon
- ¼ cup chopped fresh cilantro or parsley
Optional Garnishes & Sides
- Toasted almonds or pumpkin seeds
- Creamy yogurt or plant-based yogurt alternative
- Fluffy couscous, basmati rice, or warm crusty bread
- Chopped spinach or kale (add in last 15 minutes if desired)
Instructions
- Prepare the aromatics: Heat olive oil in a pan over medium heat. Gently sauté diced onion and minced garlic until fragrant and golden brown, about 5-7 minutes, to layer a depth of flavor essential to authentic Moroccan dishes.
- Combine ingredients in the slow cooker: Transfer the sautéed onion and garlic to your slow cooker. Add chickpeas (pre-soaked or canned), peeled and cubed butternut squash, tomato paste, vegetable broth, and the Moroccan spice blend. Stir well to combine all the flavors evenly.
- Slow cook your stew: Cover the slow cooker and cook on low for 6 to 8 hours, allowing the butternut squash to soften perfectly and the spices to meld into a rich, aromatic broth.
- Add finishing touches: About 15 minutes before serving, stir in fresh lemon juice and chopped cilantro or parsley. These bright, fresh ingredients elevate the dish by balancing the richness with a hint of acidity and herbal freshness.
- Optional additions and serving: If desired, stir in chopped spinach or kale during the last 15 minutes of cooking for extra greens. Serve the stew garnished with toasted nuts and a dollop of yogurt, alongside couscous, basmati rice, or bread for a wholesome meal.
Notes
- Use dried chickpeas soaked and cooked in advance for improved texture and lower sodium compared to canned.
- Dice the butternut squash uniformly to ensure even cooking and tenderness.
- Bloom spices in olive oil when sautéing onion and garlic to intensify flavor.
- Don’t skip the lemon juice; its acidity lifts and balances the stew’s rich flavors beautifully.
- The flavors improve if made ahead and refrigerated overnight before serving.
- For a spicy variation, add diced chili or cayenne pepper to taste.
- Substitute butternut squash with sweet potatoes or pumpkin if preferred.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg