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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 bell peppers, chopped
  • 1 zucchini, sliced
  • 4 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup vegetable broth
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/4 cup chopped dried apricots
  • Juice of 1 lemon
  • Fresh cilantro, for garnish

Instructions
 

  • Add the chickpeas, onion, carrots, bell peppers, zucchini, garlic, diced tomatoes, vegetable broth, cumin, coriander, cinnamon, turmeric, salt, and dried apricots to the slow cooker.
  • Stir the ingredients until the spices are evenly distributed throughout the mixture.
  • Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the carrots are soft.
  • Stir in the lemon juice right before serving.
  • Ladle into bowls and top each portion with fresh cilantro.

Notes

Dried apricots give the tagine a subtle sweet note that pairs well with the cumin and cinnamon. If you want more heat, stir in a teaspoon of harissa at the end. Leftovers keep in the fridge for three days and reheat easily on the stovetop with a splash of broth to loosen the sauce. Serve over couscous or with warm flatbread.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker