Go Back
Moroccan Chickpea and Vegetable Tagine
Print Recipe Pin Recipe
Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 (15 oz) can chickpeas, drained and rinsed
  • 2 carrots, peeled and sliced
  • 1 medium sweet potato, peeled and cubed
  • 1 red bell pepper, chopped
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup dried apricots, chopped
  • 1 (14 oz) can diced tomatoes
  • 1 cup vegetable broth
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 tsp paprika
  • Salt and black pepper to taste
  • Fresh cilantro, for garnish
  • Lemon wedges, for serving

Instructions
 

  • Place the chickpeas, carrots, sweet potato, bell pepper, onion, garlic, and apricots into the slow cooker.
  • Add the diced tomatoes and vegetable broth.
  • Stir in the cumin, coriander, cinnamon, paprika, salt, and pepper until everything is evenly coated.
  • Cover and cook on low for 7 hours, until the vegetables are tender.
  • Stir the tagine gently before serving.
  • Spoon portions over couscous or rice and top with fresh cilantro and a squeeze of lemon.

Notes

Taste the broth after six hours and add a pinch more cinnamon if you prefer a sweeter note. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Knife, Cutting Board