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
Scale
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