Moroccan Chickpea Rice Bowls in the Crockpot for Easy Dinners

These Moroccan chickpea rice bowls are an effortless way to bring rich, aromatic flavor to busy holiday weeknights. Slow-cooked with sweet potatoes, dried apricots, and warm spices, this hands-off vegetarian meal simmers into a tender stew that pairs beautifully over fluffy basmati rice. It is a comforting, vibrant option for meal prepping or feeding the family with minimal effort.

Ingredients

• 2 (15 oz) cans chickpeas, rinsed and drained
• 2 cups peeled and cubed sweet potatoes (1/2-inch pieces)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 (14 1/2 oz) can diced fire-roasted tomatoes
• 1/3 cup chopped dried apricots
• 1/2 cup low-sodium vegetable broth
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups cooked basmati rice
• 1/2 cup plain Greek yogurt
• 1/4 cup chopped fresh cilantro
• 1/4 cup toasted sliced almonds

Instructions

1. In a 5 to 6-quart crockpot, combine the drained chickpeas, cubed sweet potatoes, diced onion, minced garlic, and grated ginger.
2. Add the fire-roasted tomatoes with their juices, vegetable broth, cumin, coriander, cinnamon, smoked paprika, salt, and black pepper. Stir thoroughly to combine all ingredients.
3. Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 1/2 to 3 hours, until the sweet potatoes are fork-tender.
4. Stir in the chopped dried apricots during the last 30 minutes of cooking, allowing them to soften in the warm sauce.
5. To serve, divide warm cooked basmati rice into wide bowls and spoon the spiced chickpea stew over the top. Garnish each bowl with a dollop of Greek yogurt, sliced almonds, and fresh cilantro.

Tips

• Meal Prep Tip: Store the chickpea mixture and cooked rice in separate airtight containers in the refrigerator for up to 4 days for quick weeknight re-heating.
• Dairy-Free Swap: Use coconut yogurt or a drizzle of tahini in place of Greek yogurt to make the entire bowl fully plant-based.
• Flavor Enhancers: Squeeze fresh lemon juice over the bowl right before serving to brighten up the warm spices.