Go Back
Slow Cooker Moroccan-Spiced Chickpea and Vegetable Tagine
Print Recipe Pin Recipe
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 carrots, sliced
  • 2 medium zucchinis, sliced
  • 1 red bell pepper, chopped
  • 2 sweet potatoes, peeled and cubed
  • 4 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1/2 cup dried apricots, chopped
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1/2 tsp ground ginger
  • 1/4 tsp turmeric
  • Salt and black pepper to taste
  • Fresh cilantro, for garnish
  • Lemon wedges, for serving

Instructions
 

  • Add the diced onion, carrots, zucchinis, red bell pepper, sweet potatoes, and minced garlic to the slow cooker.
  • Stir in the drained chickpeas, diced tomatoes, vegetable broth, chopped apricots, olive oil, cumin, coriander, cinnamon, smoked paprika, ginger, and turmeric.
  • Season with salt and black pepper, then mix everything until the spices coat the vegetables and chickpeas evenly.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the sweet potatoes and carrots are tender.
  • Taste the tagine and adjust salt or pepper if needed.
  • Ladle into bowls and top with fresh cilantro. Serve with lemon wedges on the side.

Notes

The apricots soften during the long cook and help create a light sauce that clings to the vegetables. Leftovers taste even better the next day, so store them in the fridge for up to four days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker