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

Equipment

  • Slow Cooker
  • Large Bowl

Ingredients
  

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 large onion, chopped
  • 3 carrots, sliced into rounds
  • 2 zucchini, sliced into half-moons
  • 1 red bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 (14 oz) can diced tomatoes
  • 1 cup vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups couscous
  • 2 cups boiling water

Instructions
 

  • Place the chickpeas, onion, carrots, zucchini, red bell pepper, garlic, diced tomatoes, and vegetable broth in the slow cooker.
  • Add the cumin, coriander, cinnamon, turmeric, paprika, salt, and black pepper. Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the vegetables are soft.
  • About 10 minutes before the tagine finishes cooking, place the couscous in a large bowl and pour the boiling water over it. Cover the bowl and let it sit for 5 minutes.
  • Fluff the couscous with a fork. Spoon the tagine over the couscous and serve right away.

Notes

Stir in a handful of raisins during the last 30 minutes of cooking if you want a touch of sweetness that balances the spices. Leftovers keep well in the fridge for up to four days and reheat easily on the stove with a splash of broth to loosen the sauce. Skip the zucchini if you prefer firmer vegetables and add them only in the final hour.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Large Bowl