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Moroccan Chickpea and Apricot Tagine Stew
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 cup dried apricots, halved
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 2 cups vegetable broth
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp paprika
  • Salt and black pepper to taste
  • Cooked couscous, for serving
  • Fresh cilantro, chopped, for garnish

Instructions
 

  • Place the diced onion, sliced carrots, and minced garlic in the slow cooker.
  • Add the drained chickpeas, halved apricots, diced tomatoes, and vegetable broth.
  • Stir in the cumin, coriander, cinnamon, paprika, salt, and black pepper until everything is evenly combined.
  • Cover and cook on low for 6 to 7 hours, until the carrots are tender.
  • Serve the stew over cooked couscous and top with chopped cilantro.

Notes

Taste the broth near the end of cooking and add a pinch more cinnamon if you prefer a sweeter note from the apricots. Leftovers thicken as they sit, so stir in a splash of broth when reheating. Skip the couscous and serve with warm flatbread if you want a lower-carb option.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker