Slow Cooker Sunday: Moroccan chowder for a flavor-packed meal

Oct 5, 2014 at 9:00 a.m. ET

Dinner gets an ethnic makeover in this Middle Eastern dinner. Garbanzo beans, tomatoes, lentils and lots of earth spices are added to a slow cooker for this easy homemade chowder.

Crockpot Moroccan chowder recipe

Morocco, with its beautiful, diverse landscapes, busy cities and many cultural vibes, also has many things to offer when it comes to food and ingredients. Located in the northwestern corner of Africa, Morocco is heavily influenced by not one but many cultures when it comes to its cuisine. Think couscous, dates, figs, lamb and lots of spices. One thing I have learned is that this type of food is very flavorful, and that's exactly what I love about it. Nothing bland or boring here. I came up with this easy slow cooker recipe that has many of the flavors of Morocco in it. Beans, potatoes, fresh herbs and dates are among the list of ingredients for this easy family meal.

Crockpot Moroccan chowder recipe

Slow cooker Moroccan chowder recipe

Serves 6-8

Ingredients:

For the chowder

  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1 large sweet onion, diced
  • 1 red bell pepper, diced
  • 2 small sweet potatoes, diced
  • 4-5 fresh garlic cloves, minced
  • 1/2 cup dried lentils
  • 1-1/2 cups chicken or beef broth

For the base sauce

  • 1 (14.5 ounce) can diced tomatoes
  • 1 bunch fresh cilantro
  • 1 (1 inch) chunk fresh ginger root
  • 2 tablespoons sweet paprika
  • 1 tablespoon dried cumin
  • 1/2 teaspoon ground cinnamon
  • 5-6 large pitted dates
  • Salt and pepper, to taste

For the topping

  • Plain yogurt and fresh cilantro as garnish

Directions:

  1. To your Crock-Pot, add all the ingredients for the chowder.
  2. To a food processor or high-speed blender, add all the ingredients for the base sauce.
  3. Blend on high until the mixture is smooth and there are no chunks. Give the sauce a quick taste, and adjust any seasonings as desired.
  4. Add the sauce to the slow cooker, and mix everything well. Set the Crock-Pot to cook on low for 6 to 8 hours or on high for 4 to 6 hours.
  5. Once the chowder is done cooking, ladle it into bowls.
  6. Garnish with a spoonful of creamy yogurt and fresh cilantro. Serve warm.

Tip: If you want meat in this dish, then try adding ground lamb, beef or chicken, and cook as directed.

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