Crockpot Moroccan Chickpea Stew
A warmly spiced Moroccan-inspired stew with chickpeas, dried apricots, and warm spices. Set it and forget it for a hands-off, budget-friendly dinner.
PROTEIN 12g
CALORIES 296
P:E RATIO 4.1
TIME 370m
YIELD 6
P:E 4.1
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 cans (15 oz each) chickpeas, drained and rinsed FLAVOR
1 can (14 oz) diced tomatoes PRODUCE
1 large onion, diced FLAVOR
2 carrots, peeled and diced PRODUCE
1 large zucchini, diced HIGH FIBER
⅓ cup dried apricots, chopped FLAVOR
2 cups vegetable broth FLAVOR
2 tablespoons olive oil FLAVOR
1 tablespoon cumin FLAVOR
1 teaspoon cinnamon FLAVOR
½ teaspoon turmeric FLAVOR
½ teaspoon ginger powder FLAVOR
Salt and pepper to taste FLAVOR
¼ cup fresh cilantro for garnish FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 6 days. Freeze individual portions for up to 3 months.
- Batching: The dried apricots are traditional in Moroccan cooking — they melt into the stew and add sweetness.
- Reheat: Microwave for 2–3 minutes. Stovetop: reheat over medium heat for 5–7 minutes with a splash of broth.
EXECUTION STEPS
01
THE MACRO PREP
Add chickpeas, diced tomatoes, onion, carrots, zucchini, dried apricots, and vegetable broth to the slow cooker.
02
VEGGIE STEAM-SAUTÉ
Add olive oil, cumin, cinnamon, turmeric, ginger powder, salt, and pepper. Stir well.
03
HIGH HEAT SEAR
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
04
THE MACRO PREP
Taste and adjust seasoning — the apricots add sweetness that balances the spices.
05
STEP 5
Garnish with fresh cilantro before serving.
06
STEP 6
Let cool completely before portioning into containers.