Step 1 of 5
Slow Cooker Moroccan Chickpea Stew
Dice the onion. Finely mince the ginger. Mince the garlic. Peel the sweet potato and turnip, and cut into 1-inch pieces. Core the fennel and cut into 1/2-inch pieces. Cut the apricots into quarters.
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Step 2 of 5
Slow Cooker Moroccan Chickpea Stew
Heat the butter in a large Dutch oven or saucepan over medium-high heat. Add the onion, ginger, and garlic and cook, stirring occasionally, until onions are translucent, about 4 minutes. Add the salt, coriander, cumin, paprika, turmeric, and cinnamon stick. Cook until fragrant, about 1 minute.
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Step 3 of 5
Slow Cooker Moroccan Chickpea Stew
Transfer the spiced onion mixture to a 4- or 6-qt. slow cooker. Stir in the sweet potato, turnip, fennel, apricots, tomatoes, broth, chickpeas, and harissa.
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Step 4 of 5
Slow Cooker Moroccan Chickpea Stew
Cook, covered, on high until vegetables are tender and cooked through, about 4 hours.
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Step 5 of 5
Slow Cooker Moroccan Chickpea Stew
Chop the cilantro. Taste the stew and stir in the lemon juice and more salt if desired. Discard the cinnamon stick. Ladle the stew into bowls, scatter cilantro on top, and serve with couscous.