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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
  • Saucepan

Ingredients
  

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 medium onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 cans (14.5 oz each) diced tomatoes
  • 3 garlic cloves, minced
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1/2 tsp ground ginger
  • 1/2 cup dried apricots, chopped
  • 1 cup vegetable broth
  • 1 cup couscous
  • 1/4 cup fresh cilantro, chopped
  • Lemon wedges, for serving

Instructions
 

  • Add the chickpeas, onion, carrots, diced tomatoes, garlic, cumin, cinnamon, paprika, ginger, apricots, and vegetable broth to the slow cooker. Stir to combine.
  • 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 1 cup water to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
  • Spoon the couscous into bowls and top with the chickpea tagine. Sprinkle with chopped cilantro and serve with lemon wedges.

Notes

Stir the tagine well before portioning it into containers so each serving gets a good mix of chickpeas, carrots, and sauce. If you want a bit more brightness, squeeze the lemon wedges over the top just before eating rather than during cooking. Leftovers keep in the fridge for up to four days and reheat easily in the microwave with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Saucepan