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Slow Cooker Moroccan Chickpea Tagine with Couscous
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 medium onion, chopped
  • 2 carrots, sliced into rounds
  • 1 red bell pepper, chopped
  • 1 zucchini, sliced
  • 1 can (14 oz) diced tomatoes
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • ½ teaspoon ground ginger
  • 1 cup vegetable broth
  • ½ cup dried apricots, chopped
  • 1 cup couscous
  • ¼ cup fresh cilantro, chopped
  • Lemon wedges, for serving

Instructions
 

  • Add the chickpeas, onion, carrots, bell pepper, zucchini, diced tomatoes, and garlic to the slow cooker.
  • Stir in the cumin, coriander, cinnamon, paprika, and ginger until the vegetables are evenly coated.
  • Pour the vegetable broth over the mixture and add the chopped apricots. Stir once to combine.
  • Cover and cook on low for 6 hours or on high for 3 hours, until the vegetables are tender.
  • About 10 minutes before serving, prepare the couscous according to package directions using boiling water.
  • Fluff the couscous with a fork and divide it among four bowls.
  • Spoon the chickpea tagine over the couscous. Top with fresh cilantro and serve with lemon wedges.

Notes

For a thicker stew, remove the lid for the final 30 minutes of cooking. If you prefer a milder flavor, reduce the cinnamon to ½ teaspoon. Leftovers keep well in the refrigerator for up to four days and reheat nicely with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Cutting Board, Knife