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Moroccan Chickpea Stew with Couscous
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Medium Saucepan

Ingredients
  

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 (28 oz) can diced tomatoes
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2 cups vegetable broth
  • 1/2 cup chopped dried apricots
  • Salt and black pepper to taste
  • 1 cup couscous, prepared according to package directions
  • Fresh cilantro, chopped, for serving
  • Lemon wedges, for serving

Instructions
 

  • Place the chickpeas, diced tomatoes, onion, carrots, garlic, cumin, coriander, cinnamon, ginger, vegetable broth, and apricots into the slow cooker.
  • Stir the ingredients together and season with salt and black pepper.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the carrots are tender.
  • About 10 minutes before serving, prepare the couscous according to the package directions.
  • Spoon the stew over the cooked couscous and top with chopped cilantro and a squeeze of lemon.

Notes

If the stew thickens too much during cooking, stir in a splash of extra broth before serving. Prepare the couscous with vegetable broth instead of water for more flavor. Leftovers keep well in the fridge for up to four days and reheat easily on the stove with a little added liquid.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Medium Saucepan