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Moroccan Chickpea Stew

4 Hours in Slow Cooker please chickpea preparation time


Moroccan Chickpea Stew


Moroccan Chickpea Stew is the perfect winter dish and can be prepared In a slow cooker.


1 cup WGS chickpeas, soaked overnight and boiled for 1/2 hr .

1 small head of cauliflower cut into florets.

410g can of diced tomatoes with garlic.

3 cups of vegetable stock.

2 tbsp Moroccan spices.

2 tbsp. coriander.


1. Cook Chickpeas 

2.Place all ingredients in the slow cooker (except coriander ) and season with salt and cracked pepper.

3. Sir  and combine

4. Cover and cook on low for 4 hours or until chickpeas are tender. Add liquid if needed.

5. With 10 minutes remaining stir through the coriander.

Option: Add a cup of chopped mixed vegetables in the last hour. Serve with cous cous and dollop of natural yogurt .

Moroccan Chickpea Stew
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