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Moroccan Spiced Chickpea Tagine with Couscous
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Heatproof Bowl

Ingredients
  

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 (28 oz) can diced tomatoes
  • 1 onion, diced
  • 3 carrots, sliced
  • 1/2 cup dried apricots, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 cup vegetable broth
  • Salt and pepper to taste
  • 1 cup couscous
  • Fresh cilantro, for garnish
  • Lemon wedges, for serving

Instructions
 

  • Add the chickpeas, diced tomatoes, onion, carrots, apricots, garlic, cumin, coriander, cinnamon, ginger, vegetable broth, salt, and pepper to the slow cooker. Stir once to combine.
  • Cover and cook on low for 6 to 7 hours until the carrots are tender and the flavors have blended.
  • About 10 minutes before serving, place the couscous in a heatproof bowl and pour 1 cup boiling water over it. Cover the bowl and let it sit until the water is absorbed, then fluff with a fork.
  • Spoon the tagine over the couscous. Top with cilantro and serve with lemon wedges on the side.

Notes

Chop the apricots small so they melt into the sauce and balance the spices without adding extra steps. If the tagine seems thick after cooking, stir in a splash of broth before serving. Leftovers keep well in the fridge for three days and reheat gently on the stove with a little water to loosen the sauce.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Heatproof Bowl