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Slow cooker staples: Moroccan chickpea stew

Author Damien Wilde
Posted On 11th January 2017


One of the most useful, simple and versatile pieces of kitchen kit that you will ever own, the slow cooker – despite a resurgence in popularity – is a criminally underused item in almost all home and commercial kitchens.

Designed to simmer food over a longer period than when boiling or searing, this means that food made with a slow cooker tends to be richer and much more flavoursome.

To help you get serious with your slow cooker, we have taken a few classic recipes and made a few tweaks of our own that we think you will absolutely adore.

Moroccan chickpea stew

A great vegetarian recipe, this North African staple is a really simple and healthy dish that is incredibly filling.

By adding a small amount of chorizo, we add a subtle rich meaty flavour that only enhances this dish even further, if you would prefer the dish to remain 100% vegetarian, then the chorizo can be removed with very little effect on the flavour.

Amazing served on it’s own or with a side of rice and couscous, Moroccan chickpea stew is only 300 calories per serving!


  • 2 Tbsp. extra virgin olive oil
  • 1 small diced onion
  • 200g chorizo (can be removed if vegetarian dish preferred)
  • 4 cloves garlic, minced
  • 100ml vegetable stock
  • 2 medium carrots, thinly sliced
  • 2 small potatoes, chopped small
  • 1 tin chickpeas, drained and rinsed
  • 50g red split lentils
  • 50g cup crushed tomatoes
  • 1 tbsp tomato paste
  • Juice and zest of 1 lemon
  • 25g cup golden raisins
  • 1 tsp cumin
  • 1 tsp ginger
  • 1 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • Salt to taste
  • Coriander to serve
  • Greek yoghurt to serve


  • In a pan, saute the onions and garlic in oil until tender (about 3 min).
  • Once the onions and garlic are ready, place them and all other items into slow cooker and then leave on high for 4 to 5 hours, removing the lid to stir on occasion.
  • When cooked, chickpeas will have softened without losing structure.
  • Serve with fresh coriander and a dollop of Greek yoghurt.

It really is that simple to make, and unlike most slow cooker recipes, we insist that our onions and garlic are sauteed for an extra flavour burst.

This dish serves between 6 to 8, and costs just 80 pence per serving! What an excellent, tasty and incredibly cheap way to offer something slightly different on your menu!