Name: Moroccan Chickpea Casserole
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 3 cans of drained chickpeas; 1 can of diced tomatoes; 3-4 teaspoons of crushed garlic; 2-3 tablespoons of Moroccan spice; 1/2 pumpkin chopped; 750 ml vegetable stock; 1 carrot chopped; 1 chilli finely sliced; 1/4 cauliflower; 1/4 broccoli; Greek yoghurt and toasted Lebanese bread to serve with (can remove or use vegan alternatives)

Moroccan Chickpea Casserole

Mel Marlborough

A vegan and vegetarian friendly option

5 from 1 vote

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Prep Time 15

Cook Time 8

Total Time 8 15

Course Main Course

Cuisine Vegan, Vegetarian

Servings – 6 people

Equipment

5L slow cooker

Ingredients

3 cans of drained chickpeas
1 can of diced tomatoes
3-4 teaspoons of crushed garlic
2-3 tablespoons of Moroccan spice
1/2 pumpkin chopped
750 ml vegetable stock
1 carrot chopped
1 chilli finely sliced
1/4 cauliflower
1/4 – Broccoli
Greek yoghurt and toasted Lebanese bread to serve with can remove or use vegan alternatives

Instructions

Place everything except the cauliflower and broccoli into the SC on low for 4hrs.
Add cauliflower and broccoli and cook on low for another 4hrs.
Remove lid and continue to cook for another 30min to help thicken (if required).
Serve with yoghurt and bread (if using)

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2 Comments

Diane Fairweather June 8, 2026

This is the best recipe. My family loved it and love the varoety of vegetables

1. Paulene @ Slow Cooker Central June 9, 2026
  
  That’s awesome to hear! Thanks so much for taking the time to leave your feedback Diane 🙂

Moroccan Chickpea Casserole