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Slow Cooker Moroccan Chicken Chickpea Soup 1200 x 1200
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4.38 from 16 votes

Slow Cooker Moroccan Chicken Soup

Slow Cooker Moroccan Chicken Chickpea Soup brings together the warm rich spices of Morocco into a hearty, healthy soup packed with protein. This soup brings together red lentils that are simmered in vegetable broth along with tender chicken thighs, chickpeas, vegetables and rich spices.
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Soup
Cuisine: moroccan
Keyword: chicken, crockpot, dinner, dinner recipe, healthy, mediterranean diet, red pepper soup, slow cooker, soup
Servings: 6
Author: Julia

Ingredients

  • 1 pound chicken thighs, boneless, skinless
  • 4 garlic cloves, minced
  • 1/2 of a sweet onion, chopped
  • 1 medium red bell pepper, seeds removed, diced {about 1 cup}
  • 1 large carrot, peeled and chopped {about 1 cup}
  • 1 small butternut squash, peeled and cut into small cubes
  • 1 cup red lentils, rinsed until water runs clear
  • 1- 15 ounce can of chickpeas, drained and rinsed
  • 1- 15 ounce can of diced tomatoes,
  • 1- 15 ounce can of tomato sauce
  • 3 cups vegetable broth, low sodium
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 1/2 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne red pepper {optional}
  • 1/4 teaspoon crushed red pepper {optional}
  • 2 teaspoons harissa paste {optional}
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Garnishes::

  • Freshly chopped parsley
  • Freshly chopped mint
  • Freshly chopped cilantro
  • Greek yogurt
  • Lemon wedges
  • Crushed red pepper

Instructions

  • Place the garlic, onions, carrots, bell pepper, butternut squash, red lentils, chickpeas, diced tomatoes and tomato sauce in the bottom of the slow cooker and stir well.
  • Add the cumin, turmeric, coriander, paprika, cinnamon, cayenne pepper, crushed red pepper, harissa paste, salt and pepper and stir again.
  • Place the chicken thighs on top of the vegetable mixture.
  • Pour the chicken broth over everything, cover and cook on low for 6-8 hours or high for 3-4 hours.
  • Remove chicken and shred and return to the slow cooker. Mix well.
  • Serve warm with Greek yogurt, cilantro and parsley and crushed red pepper flakes.

Notes

  • To help the flavors develop start by heating a large skillet over medium high heat. Heat 2 Tablespoons olive oil and add the onion and garlic along with the cumin, turmeric, coriander, paprika, cinnamon, cayenne pepper, crushed red pepper, harissa paste, salt and pepper.
  • Sauté until the onion is soft and the spices are fragrant. At this point add the onion mixture into the slow cooker and add the remaining ingredients from there. 
  • You can modify the vegetables in this recipe to you liking. If you don't love butternut squash feel free to leave it out. The soup will just be more broth and less hearty. If you want you can add things like zucchini, celery, chunks of potato or a different color bell pepper. 
  • I used chickpeas in this recipe but you can also use a different bean, like white beans. 
  • You can play with the spices to your liking. I like my soup rich with flavor and spice. Feel free to leave out the crushed red pepper, harissa paste and the cayenne pepper if you want less spice. 

Nutrition

Serving: 11/4 cups