WHB #73: Moroccan-Inspired Vegetable and Chickpea Stew


This week the newly married Anna from Morsels & Musings is hosting Kalyn’s Weekend Herb Blogging. I wish her and her husband all the best and hope they had a lovely wedding.

I could not resist and bought a new cookbook: Fresh from the Vegetarian Slow Cooker:<* At first I tried a recipe with my favourite herb: parsley.

Moroccan-Inspired Vegetable and Chickpea Stew

Moroccan-Inspired Vegetable and Chickpea Stew

Moroccan-Inspired Vegetable and Chickpea Stew

Really delicious. I used slow cooked chickpeas, apple slices for the dried fruit and omitted the green olives by special request.

-========= REZKONV-Recipe – RezkonvSuite v1.4 Button German
Title: Moroccan-Inspired Vegetable and Chickpea Stew
Categories: Stew, Crockpot
Yield: 4 to 6 Servings


1 tablesp.   Olive oil
3     Shallots, chopped
1 large   Carrot, chopped
1 small   Yellow or red bell pepper, seeded and chopped
1 clove   Garlic , minced
1 teasp.   Fresh ginger, peeled and minced
1/2 teasp.   Cinnamon, ground
1/2 teasp.   Cumin, ground
1/4 teasp.   Paprika
1/4 teasp.   Turmeric
240 grams   Green beans, ends trimmed and cut into 1-inch
      — pieces
1 1/2 cups   Slow-cooked or one 15.5-ounce can *
      — chickpeas, drained and rinsed
1     14.5-ounce can diced tomatoes, drained and
      — chopped
1 1/2 cups   Vegetable stock
1 tablesp.   Fresh lemon juice
      Salt and freshly ground black pepper
1/2 cup   Frozen peas, thawed
1/2 cup   Mixed dried fruit (apricots, apple slices,
      — prunes, raisins, etc.), chopped
1/4 cup   Imported green olives, drained, halved, and
      — pitted
1 tablesp.   Parsley leaves, fresh, minced


978-1558322561 * Fresh from the Vegetarian Slow Cooker:
200 Recipes for Healthy and Hearty One-Pot Meals
That Are Ready When You Are
ISBN: 978-1558322561
  Edited *RK* 03/08/2007 by
  Ulrike Westphal


1. In a large skillet, heat the oil over medium heat. Add the shallots, carrot, bell pepper, and garlic. Cover, and cook until softened, about minutes. Add the ginger, cinnamon, cumin, paprika, and turmeric an cook, stirring, for 30 seconds to bring out the flavors.

2. Transfer the mixture to a 4- to 6-quart slow cooker. Add the green beans, chickpeas, tomatoes, stock, and lemon juice and season with salt and pepper. Cover and cook on "Low" for 6 to 8 hours.

3. About 20 minutes before serving, add the peas and dried fruit.

4. When ready to serve, stir in the olives and sprinkle with the parsley. Taste to adjust the seasonings and serve hot.

Serve over couscous accompanied by a small bowl of harissa sauce for those who like it spicy.

* 100 g dry chickpeas


*=Affiliate-Link zu Amazon

more recipes and entries in English

2 thoughts on “WHB #73: Moroccan-Inspired Vegetable and Chickpea Stew

  1. kalyn (Gast)

    a new slow-cooker cookbook!
    What’s more fun than getting a new cookbook? I don’t even want to admit how many I have, but it’s a lot! This sounds very good; I like the idea of adding the dried fruit at the end.


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