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

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 medium onion, diced
  • 3 carrots, sliced into rounds
  • 1 medium zucchini, cut into half moons
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1/2 cup dried apricots, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro, for serving
  • Lemon wedges, for serving

Instructions
 

  • Add the diced onion, carrots, zucchini, red bell pepper, and minced garlic to the slow cooker.
  • Pour in the drained chickpeas, diced tomatoes, vegetable broth, and olive oil.
  • Stir in the chopped apricots along with the cumin, cinnamon, paprika, ginger, salt, and black pepper.
  • Cover and cook on low for 6 hours or on high for 3 hours until the vegetables are tender.
  • Stir the tagine once more before serving to distribute the sauce evenly.
  • Spoon into bowls and top with fresh cilantro and a squeeze of lemon.

Notes

Let the tagine rest for 10 minutes after cooking so the sauce thickens a bit more before you pack it for a potluck. If you want extra sweetness, add a few more chopped apricots at the end instead of stirring them in at the start. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Knife, Cutting Board