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Moroccan-Spiced Chicken and Chickpea Vegetable Stew
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 2 carrots, sliced into rounds
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • Fresh cilantro, chopped, for garnish
  • Lemon wedges, for serving

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker. Add the diced onion, minced garlic, sliced carrots, chopped zucchini, and chopped red bell pepper on top.
  • Pour the drained chickpeas over the vegetables. Sprinkle the cumin, cinnamon, turmeric, paprika, salt, and black pepper evenly across everything.
  • Pour the chicken broth over the ingredients. Stir gently to distribute the spices without moving the chicken.
  • Cover and cook on low for 6 hours. The chicken should be tender enough to shred easily with two forks.
  • Shred the chicken directly in the slow cooker using two forks. Stir in the fresh lemon juice.
  • Ladle the stew into bowls. Top each serving with chopped cilantro and serve with lemon wedges on the side.

Notes

If you prefer a thicker broth, mash a few chickpeas against the side of the pot before serving. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. For a dairy-free creamy note, skip yogurt and rely on the lemon to brighten the spices instead.
Course: Soup
Cuisine: Moroccan
Equipment: Slow Cooker, Knife, Cutting Board