- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 1 can diced tomato
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cumin
- ¼ teaspoon ginger
- 1 cup vegetable stock
The Moroccan Chickpea is a dish that can be prepared very well in a slow cooker.
If you make this recipe in a slow cooker, the cooking time will be longer (4 hours), but still, brown the spices and herbs before putting them in the slow cooker with the chickpeas.
Mince the garlic, and chop the onion into small pieces.
Place a saucepan onto the stove over medium-high heat.
Drizzle in the olive oil, followed by chopped garlic and onion.
Allow the garlic and onion to cook for 2 to 3 minutes.
Next, place the diced tomatoes, drained chickpeas, ground cinnamon, cumin, ginger, and vegetable stock into the saucepan.
Cook on medium-high heat for 25 minutes.
After 25 minutes, take the stew off the stove, and serve.