Friday, November 1, 2013 / ... comments / , ,

Slow Cooker Moroccan Chickpea and Vegetable Stew {Sponsored}

Moroccan chickpea stew
When I was approached about creating a recipe for Campbell's new slow cooker and skillet sauces, I thought, oooooh yes, slow cooker, I have missed you! After perusing the Campbell's sauces site the Moroccan sauce caught my eye. Although the slow cooker sauce was pictured with chicken, I immediately thought of a delicious meatless recipe.Tossing the veggies and sauce into the slow cooker takes about 5 minutes.
slow cooker I used dried beans and quick-soaked them, but did not cook them - the slow cooker can do that part. You can always use a can of chickpeas (garbanzo beans) if that's what you have. chickpea stewMy kids' favorite version of this has peas and baby carrots. Honestly, I love this version too - especially since most moms always have a bag of baby carrots in the fridge and peas in the freezer. I add the peas half-way through to 30 minutes before dinner so that they don't get mushy. If you can't find Campbell's slow cooker sauce in your town, I've included my all-homemade recipe below as well. Feel free to swap veggies in this recipe to get a stew your family will love.


This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/.

Thank you Campbell's for sponsoring this post! 

Keep reading for the recipes!





Slow Cooker Moroccan Chickpea and Vegetable Stew with Campbell's Slow Cooker Sauce 
Printer Friendly Recipe 

Yield: 6 servings

Ingredients: 


  • 2 large carrots, cut into bite-sized pieces
  • 1 small butternut squash, peeled, seeded and cubed  
  • 2 small gold potatoes, diced   
  • 2 cups soaked dried chickpeas (or 1 can chickpeas, drained and rinsed) 
  • 14 oz. diced tomatoes with juices 
  • Slow cooker sauce (or see DIY sauce recipe below) 
  • Garnish: 
  • Serve over basmati rice or with flatbread 
  • Cilantro, chopped 
  • Slivered almonds
  • Raisins 

Instructions: 

  1. Place carrots, butternut squash, potatoes, chickpeas, and tomatoes into the slow cooker. Stir in slow cooker sauce and cover. Cook on low for 6 hours or until vegetables and beans are tender. 
  2. Serve over rice or cous cous. Sprinkle with cilantro, almonds, and raisins. 

Slow Cooker Moroccan Chickpea and Vegetable Stew from Scratch
Printer Friendly Recipe

Yield: 6 servings
  • 2 large carrots, cut into bite-sized pieces (or a big handfull of baby carrots) 
  • 1 small butternut squash, peeled, seeded and cubed  
  • 2 small gold potatoes  
  • 2 cups soaked dried chickpeas (or 1 can chickpeas, drained and rinsed) 
  • 14 oz. diced tomatoes with juices 
  • 2 c vegetable broth
  • 2 teaspoon cumin 
  • ½ teaspoon curry powder 
  • ½ teaspoon turmeric 
  • ½ teaspoon ginger 
  • 1 cinnamon stick 
  • 4 large cloves garlic 
  • 1 yellow onion diced  
  • ½ teaspoon salt 
  • ¼  teaspoon pepper
  • Garnish: 
  • Serve over basmati rice or with flatbread 
  • Cilantro, chopped  
  • Slivered almonds
  • Raisins 

Instructions: 
  1. Place carrots, butternut squash, potatoes, chickpeas, and tomatoes in the slow cooker. Add vegetable broth, spices, salt and pepper, and stir to combine. Cover and cook at low heat for 6 hours or until vegetables and beans are tender. Taste and add more salt and pepper and spices if more flavor is desired. 
  2. Serve over rice or couscous or with flatbread. Sprinkle with cilantro, almonds, and raisins. 

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