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recipe image Moroccan Chickpea Slow Cooker Stew

Moroccan Chickpea Slow Cooker Stew

Moroccan Chickpea Slow Cooker Stew

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  • Preparation timePrep time30 min
  • Cooking timeCooking time6 hr
  • ServingsPortions4
  • DifficultyDifficultyEasy


  • 1/4 cup Country Crock Plant Butter Tub with Olive Oil olive oil spread
  • 1 small butternut squash, peeled, deseeded, and cut into bite-size pieces
  • 1 medium yellow onion, roughly chopped
  • 2 garlic cloves, smashed
  • 1 tablespoon finely chopped fresh ginger
  • 2 1/2 cups vegetable broth
  • 1 (14-ounce) can chickpeas, drained
  • 1 (14-ounce) can diced tomatoes
  • 1/4 cup bulgur wheat
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/4 teaspoon fresh cracked black pepper
  • a pinch of ground cinnamon
  • lemon wedges
  • chopped fresh cilantro and parsley

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Add all of the ingredients - except for the lemon wedges, cilantro, and parsley -to the slow cooker. Give the ingredients a good stir, cover, and cook on high for 4 hours, or on low for 6 hours.
  2. Just before serving, top with a squeeze of lemon juice, chopped cilantro and parsley.

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