Chicken Chickpea Moroccan Crockpot Stew
I was looking for an idea to use up all of the vegetables in my refrigerator. I did not want to make a vegetable soup (too hot for August) or a regular beef stew (to heavy for summer). I decided to improvise and create a flavorful chicken stew that has a Moroccan flair.
Ingredients
8-10 (3 pounds) boneless chicken breasts or thighs, skin removed
1 onion, coarsely chopped
2 tablespoons tomato paste
1 pint cherry or grape tomatoes or 2-3 large tomatoes chopped
2-3 medium to large zucchini, sliced
1 (15-ounce) can garbanzo beans drained and rinsed
1 bell pepper, stemmed, seeded, and sliced
1 (15-ounce) can garbanzo beans drained and rinsed
1 bell pepper, stemmed, seeded, and sliced
2 carrots, sliced or 2 cups small ready to eat carrots
2 teaspoons ground tumeric
1 ½ teaspoon ground cumin
1 teaspoon ground coriander
1 ½ teaspoon ground cinnamon
1 inch ginger root, peeled and finely minced or 1/2 teaspoon ginger powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt and freshly ground black pepper
1/3 cup chicken stock
1 cup raisins or chopped dates (optional)
1 cauliflower chopped into chunks
1 jar mango or plum Chutney for condiment
4 cups cooked cauliflower rice, quinoa, whole wheat couscous or brown rice, to serve
Into a 5 or 6 quart crockpot, place chicken, onion, tomatoes, zucchini, carrots, bell pepper and garbanzo beans. In a 2 cup measuring cup mix chicken broth, tomato paste, minced ginger, coriander, turmeric, cumin, cinnamon, cayenne pepper, salt and black pepper. Pour liquid and spice mixture over all meat and vegetables. Set Crockpot for low 6-8 hours or high for 4 hours. Chop the cauliflower and set aside. When chicken is beginning to pull apart but is not thoroughly cooked, add the cauliflower and the raisins or dates. Stir and continue cooking. When the timer goes off on your Crockpot, take out the chicken pieces and shred or chop into bite sized pieces. Add the chicken back into the stew. Cook Quinoa, brown rice or cauliflower rice. Place a large scoop of the quinoa, brown rice or cauliflower rice into each individual bowl. Pour a generous serving of Moroccan Chicken stew over your grain option. Serve with Naan bread, chutney or other fun Moroccan style condiments.
Chicken Chickpea Moroccan Crockpot Stew
Prep time
Cook time
Total time
A delicious blend of unusual flavors makes this fresh stew in a snap.
Author: Kerry
Recipe type: InstantPot
Cuisine: Moroccan
Serves: 8
Ingredients
- 8-10 (3 pounds) bone-in chicken breasts or thighs, skin removed
- 1 onion, coarsely chopped
- 2 tablespoons tomato paste
- 1 pint cherry or grape tomatoes or 2-3 large tomatoes chopped
- 2-3 medium to large zucchini, sliced
- 2 carrots, sliced or 2 cups small ready to eat carrots
- 2 teaspoons ground tumeric
- 1 ½ teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 ½ teaspoon ground cinnamon
- 1 inch ginger root, peeled and finely minced or ½ teaspoon ginger powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt and freshly ground black pepper
- ⅓ cup chicken stock, low-sodium preferred
- 1 (15-ounce) can garbanzo beans/ chickpeas, drained and rinsed
- 1 bell pepper, stemmed, seeded, and sliced
- 1 cup raisins or chopped dates (optional)
- 1 cauliflower chopped into chunks
- 1 jar mango or plum Chutney for condiment
- 4 cups cooked cauliflower rice, quinoa, whole wheat couscous or brown rice, to serve
Instructions
- Into a 5 or 6 quart crockpot, place chicken, onion, tomatoes, zucchini, carrots, bell pepper and garbanzo beans.
- In a 2 cup measuring cup mix chicken broth, tomato paste, minced ginger, coriander, turmeric, cumin, cinnamon, cayenne pepper, salt and black pepper.
- Pour liquid and spice mixture over all meat and vegetables.
- Set Crockpot for low 6-8 hours or high for 4 hours.
- Chop the cauliflower and set aside. When chicken is beginning to pull apart but is not thoroughly cooked, add the cauliflower and the raisins or dates.
- Stir and continue cooking.
- When the timer goes off on your Crockpot, take out the chicken pieces and shred or chop into bite sized pieces.
- Add the chicken back into the stew.
- Cook Quinoa, brown rice or cauliflower rice. Place a large scoop of the quinoa, brown rice or cauliflower rice into each individual bowl. Pour a generous serving of Moroccan Chicken stew over your grain option.
- Serve with Naan bread, chutney or other fun Moroccan style condiments.