Slow Cooker Moroccan Chickpea Stew with Couscous

This is my favorite slow cooker recipe to date! Throw this on in the morning and let it cook while you’re at work. This chickpea stew is absolutely loaded with flavor! The spices add layer after layer of flavor, without being overpowering. The onions and garlic just melt away after 6 hours in the slow cooker. A good amount of extra virgin olive oil, a half cup to be exact, really brings all of the flavors together and give a richness that this vegetarian recipe deserves! Not to mention, what is a Mediterranean recipe without an excessive amount of olive oil!

My original idea for this recipe was to create a Greek-style chickpea stew with lots of fresh dill, parsley, and extra virgin olive oil, in a tomato sauce. Then I decided that I want way more layers of flavor than that, so I went the route of spices! I honestly just made up this mixture of spices and I kind of lucked out because not one specific spice stands out when you try this stew. All of the spices meld together beautifully, I think partly because it cooks for so long, and partly because there is a pretty equal amount of each spice, including small amounts of the really pungent ones like coriander and cinnamon.

I chose to serve this with Israeli couscous because I love the texture and it makes the stew taste even better. There’s something about the texture of Israeli couscous that I like so much more than regular couscous. If you can’t find Israeli couscous, regular couscous will work great too!

If you’re looking for more Mediterranean slow cooker recipes, check these out:

Greek Slow Cooker Pasta Sauce with Chicken (Kokkinisto)

Green Beans with Pork and Potatoes in the Slow Cooker (Greece)

Slow Cooker Beef Stew with Eggplant, Zucchini, and Tomatoes (Greece)

instant pot moroccan chickpea stew

Slow Cooker Moroccan Chickpea Stew with Couscous

George Zikos
5 from 4 votes
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6
Calories 527 kcal


  • 2 small can chickpeas, liquid from one reserved
  • 1/2 cup extra virgin olive oil 
  • 2 onions, diced
  • 3 cloves garlic, minced
  • 1/2 bunch fresh parsley, washed and chopped
  • 1/2 bunch fresh mint, washed and chopped
  • 2 carrots, diced
  • 2 medium potatoes, diced
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/4 tsp coriander
  • 1/4 tsp cinnamon
  • 1/4 tsp curry powder
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 28 ounces can crushed tomatoes
  • 1 cup water
  • 1 pinch salt
  • 1 cup dry couscous


  • Combine all ingredients (except couscous) in the slow cooker. Stir well.
  • Cover and cook on high for 6 hours.
  • While the stew is cooling down, prepare couscous according to directions. Serve with the stew immediately.


Calories: 527kcalCarbohydrates: 71gProtein: 16gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gSodium: 825mgPotassium: 1120mgFiber: 14gSugar: 9gVitamin A: 4231IUVitamin C: 37mgCalcium: 144mgIron: 5mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: George Zikos
George studied International Business in Greece in 2015 for three semesters. His family is from the island of Crete, and he lived with them for a whole summer. During that time, he started working for Mediterranean Living and contributing his firsthand experiences of the traditional Cretan diet. He learned fluent Greek along the way, being fully immersed in a traditional Cretan village. He is since graduated with a business degree from Worcester State University. George loves language and traveling, so he completed a TEFL certificate program at the Boston Language Institute in order to teach English abroad and travel the world. He currently works full-time blogging, recipe formulating, and social media marketing for Mediterranean Living. His passions include language, gardening, hiking, skateboarding, and watching sports. He dreams of living in Crete one day, after he travels the world learning as many languages and cultures as possible.


  1. Diane Cochran September 27, 2022 at 12:51 pm - Reply

    How many ounces in a “small” can of chickpeas???

    • Winter LeBlanc September 30, 2022 at 2:10 pm - Reply

      15 oz

  2. Darcy September 27, 2022 at 11:59 am - Reply

    Can you make it in an Instapot? What would the temp and time be? Looks yummy!

    • Winter LeBlanc September 30, 2022 at 2:10 pm - Reply

      Yes that would be possible! We will have to try it and get back to you.

  3. Gerri November 28, 2021 at 4:23 pm - Reply

    Next time, maybe include the recipe. :(

    • G LeBlanc December 6, 2021 at 1:27 pm - Reply

      Done! So sorry for the error.

  4. Jody Shadwell October 9, 2021 at 1:09 pm - Reply

    My comment is that there’s no recipe here even though it said to click for the recipe.

  5. Marilee October 7, 2021 at 1:14 pm - Reply

    Where is the recipe? Would love to try this!

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