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

Equipment

  • Slow Cooker
  • Small Pot
  • Knife

Ingredients
  

  • 2 cans chickpeas, drained and rinsed
  • 1 cup dried apricots, chopped
  • 1 large onion, diced
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup couscous
  • 1 1/2 cups water
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons sliced almonds

Instructions
 

  • Add the chickpeas, apricots, onion, carrots, garlic, diced tomatoes, vegetable broth, cumin, cinnamon, ginger, turmeric, salt, and black pepper to the slow cooker.
  • Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 6 hours or on high for 3 hours until the carrots are tender.
  • About 10 minutes before serving, bring the water to a boil in a small pot. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
  • Spoon the tagine over the couscous. Top each serving with parsley and sliced almonds.

Notes

If the tagine seems too thick after cooking, stir in a splash of extra broth to loosen it. For a brighter finish, add a squeeze of lemon juice right before serving. Leftovers keep well in the fridge for up to three days and reheat easily on the stovetop with a little water. You can swap the almonds for toasted pumpkin seeds if you need a nut-free option.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Small Pot, Knife