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Crockpot Moroccan Chickpea and Vegetable Tagine
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 2 zucchini, sliced
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup vegetable broth
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup dried apricots, chopped
  • Cooked couscous, for serving
  • Fresh cilantro, for garnish
  • Lemon wedges, for serving

Instructions
 

  • Place the chickpeas, onion, carrots, zucchini, red bell pepper, and garlic in the slow cooker.
  • Add the diced tomatoes, vegetable broth, cumin, coriander, turmeric, cinnamon, paprika, salt, black pepper, and dried apricots.
  • Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 6 to 8 hours until the vegetables are soft.
  • Spoon the tagine over cooked couscous and top with fresh cilantro. Serve with lemon wedges on the side.

Notes

If the tagine seems too thick after cooking, stir in a splash of extra broth. The apricots soften and melt into the sauce, so taste before adding more salt. Leftovers keep well in the fridge for three days and reheat gently on the stove with a little water.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker