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I Love to Try New Things

One of the the intentions I set for the new year was to start cooking new things. I have a couple of recipe books I have been using that cater to my dietary choice of being plant-based. But I  have neither the time nor the desire to cook every day. I cook a few times a week and make enough so we can have leftovers at least once from each meal. This way, we’re trying new recipes but I’m not tied to the kitchen every day.

What’s on today’s menu?

As you may have guessed if you’ve been following me this month, I like chickpeas.I use them in hummus, as a substitute for tuna salad and in many cooked recipes. Tonight’s selection is one of those cooked recipes. I have adapted this recipe from a book called Everyday Plant Based. I’ll post the recipe as it is written in the book and tell you the adaptations I made. With the changes I made, it reminded me of a vegetarian tagine. It was delicious!

Try it out, either how it’s written or with my adaptations and let me know what you think. I know it’s going to stay in my rotation of new recipes.

Moroccan Chickpeas

I made this recipe in the crockpot because a) it's easier, b) I can dump and run and c) it's easier. (I really like easier)
5 from 1 vote
Course Main Course
Cuisine Mediterranean
Servings 6


  • 1 cup chopped onion
  • 1/4 cup Vegetable broth
  • 2 cloves crushed garlic
  • 2 15 oz cans chickpeas, drained and rinsed
  • 1 28 oz can diced tomatoes
  • 1/2 cup sliced red bell pepper
  • 1/2 cup sliced green bell pepper
  • 1/2 cup sliced yellow bell pepper
  • 2 tbsp oil-cured olives, pitted and chopped
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1/4 tsp salt
  • 1 bay leaf
  • 2 tbsp lemon juice


  • Combine onion, broth and garlic in a large nonstick skillet. Cook and stir over medium heat until onion softens
  • Add chickpeas, tomatoes, bell peppers, olives spices and bay leaf. Simmer until peppers are tender
  • Remove and discard bay leaf
  • Stir in lemon juice and adjust spices
  • Serve


What I did instead...I put all the ingredients in the slow cooker at once. I added more chopped onion, used only red peppers and diced them instead of slicing them, added an extra tablespoon of olives and used 3 bay leaves. I also added about 1/2 cup of golden raisins for some sweetness.
Tried this recipe?Let us know how it was!

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  1. Kebba Buckley Button on January 14, 2022 at 10:26 pm

    5 stars
    Karen, this looks really delicious! I love chickpeas and tomatoes and all those spices! I’ve printed it to try it. One question– do you not serve this over rice? Or rice pilaf? I’m going to try it!

    • Karen on January 15, 2022 at 2:26 pm

      Kebba…I did not serve it over rice but I don’t see why you couldn’t if that’s what you want. It reminded me of a tagine which is not typically served over anything, but your kitchen, your rules. Enjoy!

  2. Shepherds Run Farm on January 15, 2022 at 11:08 am

    This looks delicious. I love chick peas too.

    • Karen on January 15, 2022 at 2:26 pm

      It really was tasty. I will definitely make it again.

  3. Glenda Cates on January 16, 2022 at 5:26 pm

    I’ve never had Chickpeas and I am not sure my son or husband would eat them even though they are healthy and would be good on the Diet I want to go on. Being a New Year, it might be time to branch out and make this and tell them what is in it after they taste it.

    • Karen on January 16, 2022 at 5:56 pm

      Glenda…I often do that when I make something new. I make whoever I’m cooking for taste it before I tell them what they’re eating. Give that a try.

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