08/06/2026
Slow-cooker Middle Eastern chickpea stew 🥘
A hearty stew, to keep you warm this week.
Ingredients
1/2 cup dried chickpeas, rinsed, drained
400g orange sweet potato, peeled, cut into 3cm pieces
1 brown onion, finely chopped
1 large carrot, thickly sliced
1/2 cup dried apricots
8 fresh dates, pitted
2 cups vegetable stock
400g can diced tomatoes
3 tsp Moroccan seasoning paste
2 zucchini, halved lengthways, thickly sliced
Cooked Israeli (pearl) couscous, to serve
Plain yoghurt, to serve (optional)
Fresh coriander, optional, to serve
Step 1
Place chickpeas, sweet potato, onion, carrot, apricots, dates, stock, tomatoes and seasoning in the bowl of a 5.5-litre slow cooker. Stir to combine.
Step 2
Cover with lid. Cook on low for 6 hours (or on high for 3 hours), adding zucchini halfway through cooking. Season with salt and pepper.
Step 3
Serve stew with couscous and yoghurt (optional). Sprinkle with coriander.
