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To make Slow Cooker Moroccan Chickpeas, you will need: - 2 cans (15 oz each) chickpeas, drained and rinsed - 1 large onion, finely chopped - 3 cloves garlic, minced - 1 red bell pepper, diced - 2 medium carrots, diced - 1 zucchini, chopped - 1 can (14 oz) diced tomatoes - 2 cups vegetable broth - 2 tablespoons tomato paste - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon ground cinnamon - 1 teaspoon smoked paprika - 1 teaspoon turmeric - 1/2 teaspoon cayenne pepper (adjust for spice level) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro or parsley, for garnish - Cooked couscous or rice, for serving You can swap some ingredients for what you have on hand. Use: - Any beans instead of chickpeas, like black beans or kidney beans. - Yellow onion or shallots in place of red onion. - Any bell pepper color if red is not available. - Sweet potatoes or squash instead of carrots. - Broth can be swapped with water or stock for a different flavor. Spices make this dish shine. Here are some key spices and their benefits: - Cumin: Adds warmth and depth. It aids digestion. - Coriander: Offers a citrusy flavor. It helps reduce inflammation. - Cinnamon: Brings sweetness. It can help lower blood sugar. - Smoked Paprika: Adds a smoky taste. It contains antioxidants. - Turmeric: Gives a vibrant color. It has anti-inflammatory properties. - Cayenne Pepper: Adds heat. It boosts metabolism. These spices not only enhance flavor but also add health benefits. Using the right spices can take your Moroccan chickpeas to the next level. For the full recipe, check out the Spicy Slow Cooker Moroccan Chickpeas . To make Slow Cooker Moroccan Chickpeas, start by gathering your ingredients. You will need: - 2 cans (15 oz each) chickpeas, drained and rinsed - 1 large onion, finely chopped - 3 cloves garlic, minced - 1 red bell pepper, diced - 2 medium carrots, diced - 1 zucchini, chopped - 1 can (14 oz) diced tomatoes - 2 cups vegetable broth - 2 tablespoons tomato paste - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon ground cinnamon - 1 teaspoon smoked paprika - 1 teaspoon turmeric - 1/2 teaspoon cayenne pepper (adjust for spice level) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro or parsley, for garnish - Cooked couscous or rice, for serving First, heat the olive oil in a large skillet over medium heat. Add the onion and sauté until it turns soft and clear, about 5 minutes. Next, add the minced garlic, bell pepper, carrots, and zucchini. Cook for another 5 minutes until they start to soften. Now, transfer the sautéed veggies to the slow cooker. Add the rinsed chickpeas, diced tomatoes, vegetable broth, and tomato paste. Then, sprinkle in the spices: cumin, coriander, cinnamon, smoked paprika, turmeric, and cayenne pepper. Season with salt and pepper to taste. Stir everything together until well mixed. You can cook the chickpeas on low for 6-8 hours or on high for 3-4 hours. Cooking on low gives the flavors time to blend well. If you are in a hurry, the high setting works too. Just make sure to check if the veggies are tender when done. When the cooking time is up, give the dish a good stir. Taste the chickpeas and adjust the seasoning if needed. You can add more salt or pepper based on your preference. Serve the chickpeas over cooked couscous or rice, and garnish with fresh cilantro or parsley. They will taste even better after a day in the fridge. Enjoy this delicious and easy dish! To boost the flavor of your Slow Cooker Moroccan Chickpeas, try these tips: - Add fresh herbs like cilantro or parsley right before serving. - Use quality spices. Fresh spices make a big difference. - Squeeze fresh lemon juice over the dish for a zesty kick. - Incorporate dried fruits like raisins or apricots for sweetness. - Roast the vegetables before adding them to the slow cooker for a deeper taste. These little tweaks can transform your dish into something special! When making this dish, be mindful of these common pitfalls: - Skipping the sauté step. It helps develop flavor before slow cooking. - Using old spices. Always check their freshness to ensure strong flavors. - Overcrowding the slow cooker. This can prevent even cooking. - Not seasoning enough. Taste before serving and adjust as needed. - Rushing the cooking time. Allow enough time for flavors to meld. Avoiding these mistakes will lead to a tastier meal. Serve your Slow Cooker Moroccan Chickpeas with these ideas in mind: - Pair it with couscous or rice to soak up the sauce. - Add a side of warm pita bread for a fun textural contrast. - Top with yogurt or tahini for a creamy element. - Serve alongside a fresh salad to balance the meal. - Offer a variety of toppings like chopped nuts or feta cheese. These suggestions will elevate your dining experience! For the complete recipe, check out the Full Recipe. {{image_2}} You can add protein to your Slow Cooker Moroccan Chickpeas easily. Try adding cooked chicken, beef, or lamb. These meats pair well with the spices. If you want plant-based protein, add tofu or tempeh. Cut them into cubes and mix them in. They soak up the flavors well. If you want a vegetarian twist, use lentils instead of chickpeas. Red or green lentils work great. They cook faster and add a nice texture. You can also use quinoa or farro for a hearty base. These grains add extra nutrients while keeping the dish filling. You can make this dish in different ways. A slow cooker is great for tender chickpeas. If you’re short on time, use a pressure cooker. It cooks the chickpeas in about 30 minutes. You can even make it on the stove. Just simmer everything in a pot for 30-40 minutes. This way, you still get that rich flavor. For the full recipe, check out the link. After enjoying your Slow Cooker Moroccan Chickpeas, let them cool. Once cool, place them in an airtight container. Store the container in the fridge. They will stay fresh for up to four days. If you want to keep them longer, consider freezing. To freeze your Moroccan chickpeas, use a freezer-safe container. Make sure to leave some space at the top. This space lets the dish expand as it freezes. You can freeze these chickpeas for up to three months. When ready to eat, simply thaw in the fridge overnight. Reheat your chickpeas on the stove or in the microwave. If using the stove, add a splash of water to keep them moist. Heat over low to medium heat, stirring often. If using a microwave, cover the dish with a lid or microwave-safe wrap. Heat in 30-second bursts until warm. Enjoy your dish again! For the full recipe, check out the original instructions. You can enjoy Slow Cooker Moroccan Chickpeas with various sides. Here are some great options: - Cooked couscous - Steamed rice - Quinoa - Pita bread - Fresh salad - Roasted vegetables These sides help balance the rich flavors of the chickpeas. The grains soak up the sauce well. You can also add a dollop of yogurt for creaminess. Fresh herbs like cilantro or parsley add a nice touch. To change the spice level, focus on the cayenne pepper. It adds heat. You can do this: - Use less cayenne for mild flavor. - Omit it completely for no spice. - Add more cayenne for a spicy kick. You can also use other spices. For example, add more smoked paprika for warmth. Taste while cooking to find your perfect balance. Yes, you can make Slow Cooker Moroccan Chickpeas ahead of time. Here’s how: - Prepare the ingredients the night before. - Store them in the fridge in an airtight container. - Cook them in the slow cooker the next day. This dish is great for meal prep. It keeps well and tastes even better the next day. You can also freeze leftovers for later meals. Just make sure to store them in a freezer-safe container. For the full recipe, check out the main section. This blog covers everything you need for Slow Cooker Moroccan Chickpeas. We detailed the complete ingredient list and how to swap items. You learned tips for cooking, enhancing flavor, and avoiding common mistakes. We also explored variations for proteins and cooking methods. Lastly, you found storage tips and answers to common questions. Embrace these ideas to make tasty, easy meals. Enjoy your cooking journey!

Slow Cooker Moroccan Chickpeas

Discover the warmth and flavor of Spicy Slow Cooker Moroccan Chickpeas, a perfect dish for a cozy dinner! This easy recipe combines nutritious chickpeas with vibrant veggies and aromatic spices for a meal that’s both delicious and satisfying. Great for meal prep and vegetarian-friendly, this dish is sure to impress. Click through to explore the full recipe and elevate your slow cooker game today!
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Ingredients
  

2 cans (15 oz each) chickpeas, drained and rinsed

1 large onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

2 medium carrots, diced

1 zucchini, chopped

1 can (14 oz) diced tomatoes

2 cups vegetable broth

2 tablespoons tomato paste

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon smoked paprika

1 teaspoon turmeric

1/2 teaspoon cayenne pepper (adjust for spice level)

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro or parsley, for garnish

Cooked couscous or rice, for serving

Instructions
 

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic, diced bell pepper, carrots, and zucchini. Cook for another 5 minutes until slightly softened.

      Transfer the sautéed vegetables into the slow cooker. Add the rinsed chickpeas, diced tomatoes, vegetable broth, and tomato paste.

        Sprinkle in the ground cumin, coriander, cinnamon, smoked paprika, turmeric, cayenne pepper, and season with salt and pepper.

          Stir all the ingredients to combine well. Set the slow cooker on low heat and cook for 6-8 hours, or on high heat for 3-4 hours.

            Once cooked, give everything a good stir and taste for seasoning. Adjust salt and pepper as needed.

              Serve the chickpeas over cooked couscous or rice, garnished with fresh cilantro or parsley.

                Prep Time: 15 minutes | Total Time: 8 hours 15 minutes | Servings: 6