Moroccan Chickpea and Vegetable Tagine
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 carrots, peeled and sliced
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 tsp turmeric
- 1/4 cup dried apricots, chopped
- Salt and pepper to taste
- Cooked couscous, for serving
- Fresh cilantro and lemon wedges, for garnish
Instructions
- Add the chickpeas, diced tomatoes, carrots, zucchini, red bell pepper, onion, and garlic to the slow cooker.
- Pour in the vegetable broth, then stir in the cumin, coriander, cinnamon, turmeric, and dried apricots. Season with salt and pepper.
- Cover and cook on low for 6 to 8 hours until the vegetables are tender.
- Serve the tagine over cooked couscous and top with fresh cilantro and a squeeze of lemon.
Notes
The dried apricots melt into the sauce and balance the earthy spices, so avoid skipping them. If the stew seems too brothy at the end, gently mash a few chickpeas to thicken it naturally. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Moroccan
Equipment: Slow Cooker, Knife, Cutting Board