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instant pot moroccan chickpea stew

Slow Cooker Moroccan Chickpea Stew with Couscous

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

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 527kcalCarbohydrates: 71gProtein: 16gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gSodium: 825mgPotassium: 1120mgFiber: 14gSugar: 9gVitamin A: 4231IUVitamin C: 37mgCalcium: 144mgIron: 5mg
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