A delicious and hearty Slow Cooker Moroccan chickpea stew with butternut squash and kale, served over lemony herb couscous with almonds.
Slow Cooker Moroccan Chickpea Stew Ingredients
If you are looking for a simple slow cooker, budget friendly, healthy, meat free meal, then you need to add this Slow Cooker Moroccan Chickpea Stew to your meal plan. It is made using store cupboard staples, so you might not even need to go shopping to make it, and it’s easy to adapt to suit all tastes. It’s a perfect Teacher Life Recipe, just ‘set and forget’ using your Slow Cooker or Crock Pot!
Moroccan cuisine is known for its beautiful aromatic spice, colour and flavour combinations. From hearty tagines and harira to fluffy herbed couscous and crunchy-topped b’stilla. Don’t worry if you don’t have a tagine, you can use the stove top method, or even better, the slow cooker method!
If you like a bit more spice you can add more chilli or even Harissa, to give this dish a kick. We like it spicy so we added some harissa seasoning. If you haven’t tried it, or even heard of it before, harissa is a North African hot chilli paste and it is another one of our favourite ingredients. It is made mostly of roasted red peppers and you can buy tubes or jars of it in the supermarkets.
This recipe is very versatile, you can add chicken for the meat lovers at your table! But it really doesn’t need it and the health benefits of having a few meatless meals each week are huge! Meatless doesn’t have to be tasteless and with the spices in this stew, it certainly isn’t lacking in taste! Serve with lemon herb and almond couscous!
Print Slow Cooker Moroccan Chickpea Stew
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