Crock-Pot Moroccan Stew

This recipe is so simple to prepare and will make your house smell wonderful!  It is great served over quinoa or rice.  For this recipe I used whatever vegetables I had on hand, which included carrots and kale.  You can add in other vegetables as well like yellow and red peppers, cauliflower, squash or sweet potatoes.


Serves: 4


1 tbsp olive oil
1 large onion, diced
4 carrots, peeled and diced
3 garlic cloves, minced
2 tsp cumin
2 tsp coriander
1/2 tsp cinnamon
sprinkle of ground or freshly grated ginger
28 oz chopped tomatoes with juice
2 1/2 cups vegetable broth
14oz canned chickpeas
1 bunch kale, chopped and tough stems removed


1. Add olive oil, onion, carrots, garlic, spices, tomatoes with juice and vegetable broth to the slow cooker. Cook on high for 6 hours.

2. Twenty minutes before serving, when the cooker is just on the “warm” setting, add kale, parsley, and canned chickpeas.

NOTES: If using 1 cup dried chickpeas add in during step 1 and cook on high for 6 hours.

SUGGESTIONS: Add in your favorite vegetables of choice to add more nutrients and color. I would recommend adding 1 diced red pepper and 1 cup chopped cauliflower. When ready serve over rice or quinoa.

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About Gina
Gina Consalvo-Hassick, MA, RD, LDN, CDCES, NCC is a registered dietitian and is actively involved in various food and nutrition communities. She has counseled and assessed a wide range of patients and has experience in outpatient, inpatient, and consulting. Areas of specialization include weight management, eating disorders, and wellness nutrition.
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Gina Hassick,

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