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Slow Cooker Moroccan Chickpea and Vegetable Tagine
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 large onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 medium zucchini, sliced into half-moons
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1/2 cup dried apricots, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro, chopped, for serving
  • Lemon wedges, for serving

Instructions
 

  • Add the chickpeas, onion, carrots, zucchini, bell pepper, and garlic to the slow cooker.
  • Pour in the diced tomatoes with their juices and the vegetable broth.
  • Stir in the chopped apricots, olive oil, cumin, coriander, cinnamon, paprika, turmeric, salt, and black pepper until everything is evenly combined.
  • Cover and cook on low for 6 to 7 hours, until the carrots are tender.
  • Taste and adjust salt or pepper if needed.
  • Ladle into bowls and top with chopped cilantro. Serve with lemon wedges on the side.

Notes

The apricots melt into the sauce during cooking and balance the spices without making the dish sweet. If the tagine seems too thick at the end, stir in a splash of broth before serving. Leftovers reheat well on the stovetop with a little extra liquid to loosen the sauce. For a heartier meal, spoon the tagine over cooked couscous or rice.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker