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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
  • Medium Pot

Ingredients
  

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 large onion, diced
  • 3 carrots, sliced
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 (14 oz) can diced tomatoes
  • 1/2 cup dried apricots, chopped
  • 2 cups vegetable broth
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 tsp paprika
  • Salt and black pepper to taste
  • 1 cup couscous
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions
 

  • Add the chickpeas, onion, carrots, zucchini, red bell pepper, diced tomatoes, dried apricots, and vegetable broth to the slow cooker.
  • Stir in the cumin, coriander, cinnamon, paprika, salt, and black pepper until everything is evenly coated.
  • Cover and cook on low for 6 to 7 hours until the vegetables are tender.
  • About 10 minutes before serving, prepare the couscous according to package directions in a medium pot.
  • Fluff the cooked couscous with a fork and divide it among four bowls.
  • Spoon the chickpea tagine over the couscous and top with chopped parsley and a squeeze of lemon.

Notes

The apricots soften and melt into the sauce during the long cook, giving a gentle sweetness that balances the warm spices. If the sauce seems thin at the end, remove the lid for the last 30 minutes to let it thicken slightly. Leftovers reheat well and often taste even better the next day once the flavors have settled.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Medium Pot