Slow Cooker Chickpea Stew

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Ingredients (2 serves) :

  • 1/2 cup dried chickpeas, rinsed, drained

  • 250g orange sweet potato, peeled, cut into 3cm pieces

  • 1/2 brown onion, finely chopped

  • 1 large carrot, thickly sliced

  • 1/4 cup dried apricots

  • 4 fresh dates, pitted

  • 1 cup vegetable liquid stock

  • 400g can diced tomatoes

  • 2 teaspoons Moroccan seasoning

  • 1 zucchini, halved lengthways, thickly sliced

  • Fresh coriander, optional, to serve


  1. Place chickpeas, sweet potato, onion, carrot, apricots, dates, stock, tomatoes and seasoning in the bowl of a slow cooker. Stir to combine.

  2. Cook on low for 4 hours (or on high for 2 hours), adding zucchini halfway through cooking. Season with salt and pepper.

  3. Serve on 1/2 cup basmati rice or quinoa.

** For males or physically active females, add an additional 1/2-1 cup basmati rice.

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