Go Back
- 2 cans (15 oz each) chickpeas, drained and rinsed - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes - 1 medium sweet potato, peeled and diced - 1 red bell pepper, chopped - 1 cup carrots, sliced - 1 cup vegetable broth - 2 teaspoons ground cumin - 1 teaspoon ground coriander - 1 teaspoon ground cinnamon - 1/2 teaspoon ground turmeric - Salt and pepper, to taste - 1/2 cup dried apricots, chopped - 1/4 cup slivered almonds, toasted The main ingredients of this tagine create a rich flavor. Chickpeas provide protein and texture. The sweet potato adds a lovely sweetness. The onions and garlic give depth. The spices make it special. Ground cumin, coriander, and cinnamon blend well together. Turmeric adds a warm color and taste. - 1/2 teaspoon cayenne pepper (optional, for spice) - Fresh cilantro or parsley, for garnish I often add cayenne pepper for a little heat. You can skip it if you prefer mild flavors. Garnishing with fresh herbs adds brightness and a pop of color. It makes the dish look appealing too. - Slow cooker - Chopping board and knife Using a slow cooker is key for this recipe. It lets flavors meld beautifully over time. A chopping board and knife are essential for prepping your ingredients. The right tools make cooking easier and more fun! - Start by chopping the onion finely. - Mince the garlic. Three cloves work well for flavor. - Peel and dice the sweet potato into small cubes. - Chop the red bell pepper and slice the carrots. - Drain and rinse the chickpeas. This helps remove extra salt and gas-causing compounds. - Place the chopped onion and minced garlic at the bottom of your slow cooker. - Next, layer the chickpeas, diced sweet potato, chopped red bell pepper, and sliced carrots on top of the onion. - Pour the can of diced tomatoes over the veggies. This adds moisture. - In a small bowl, mix the spices: cumin, coriander, cinnamon, turmeric, salt, and pepper. If you like heat, add cayenne. Sprinkle this mixture evenly over the layers. - Add the chopped dried apricots on top, stirring gently. - Cover the slow cooker with the lid. Set it to cook on low for 6-8 hours. - If you're in a hurry, set it to high for 3-4 hours. - Check for doneness. The vegetables should be tender. - Taste the tagine and adjust seasoning if needed. - Stir in the toasted slivered almonds just before serving for a nice crunch. To boost the flavor of your tagine, spice adjustments work wonders. If you want more heat, add extra cayenne pepper. For a warm, earthy flavor, increase the cumin and coriander. You can also try these suggested add-ins: - Chopped spinach: Adds green goodness and flavor. - Zucchini: A great way to add more veggies. - Raisins: For an extra touch of sweetness. To avoid mushy vegetables, cut them into even, medium-sized pieces. This helps them cook evenly. Adding the sweet potato in larger chunks can also keep it firm. For perfect chickpea texture, always rinse and drain canned chickpeas. This removes extra salt and helps them hold their shape. If you use dried chickpeas, soak them overnight for the best results. When serving your Moroccan Chickpea Tagine, consider these options: - Serve over fluffy couscous for a hearty meal. - Pair with crusty bread to soak up the sauce. For pairing ideas, try a light salad with lemon vinaigrette. The bright flavors complement the tagine well. A refreshing mint tea can also enhance your meal experience. {{image_2}} You can change up the veggies in this tagine. Try zucchini, spinach, or eggplant. Each adds a new taste and texture. You can also swap dried apricots for raisins or dates. This will change the sweetness level. This recipe is already vegan, which is great! If you want to make it vegetarian, add some yogurt on top when serving. For gluten-free options, ensure your broth is gluten-free. Most vegetable broths are safe, but check the label. You can make this dish in an Instant Pot. Cook on high pressure for 10 minutes, then let it release naturally. If you prefer the stovetop, sauté the onion and garlic first. Then, add all ingredients and simmer until tender. This usually takes about 30-40 minutes. To keep your tagine fresh, store leftovers in the fridge. Use an airtight container. This keeps moisture in and prevents odors. Your tagine will stay good for about 3 to 5 days. If you want to store it longer, consider freezing it. Portion out servings into freezer-safe bags. Remove as much air as you can before sealing. This helps avoid freezer burn. For reheating, you can use either a microwave or stovetop. If you use a microwave, heat on medium for 1 to 2 minutes. Stir halfway through to ensure even heating. If you prefer the stovetop, place it in a pan over low heat. Add a splash of vegetable broth if it seems dry. Stir gently to keep the flavors intact. You want to keep that rich taste and texture. In the fridge, your tagine lasts about 3 to 5 days. After that, check for signs of spoilage. If it smells off or shows mold, throw it away. Signs of spoilage include a change in color or a sour smell. Always trust your senses when it comes to food safety. Yes, you can make this tagine ahead of time. Prepare it the day before and store it in the fridge. The flavors will blend and taste even better the next day. Just reheat it on the stove or in the microwave. You can enjoy this tagine with several tasty sides. Here are some great options: - Couscous - Quinoa - Rice - Flatbread - A fresh salad These sides pair well with the tagine's rich flavors and add a nice texture. If your tagine is too watery, don’t worry! You can fix it easily. Here are a few ways: - Cook it longer with the lid off to let steam escape. - Stir in a bit of cornstarch mixed with water. - Add a small amount of mashed sweet potato or chickpeas. These methods will help thicken the dish without losing flavor. Yes, you can use dried chickpeas. Just soak them overnight and cook them until soft. This can take longer, so adjust your cooking time accordingly. They will add a great texture to the tagine. This recipe has mild spice, thanks to the cayenne pepper. If you like it spicier, add more cayenne. For less spice, skip it altogether. You can always taste and adjust the spices to fit your style. You learned about making Moroccan Chickpea Tagine, a tasty dish. We covered the main ingredients like chickpeas, vegetables, and spices. You now know how to prepare and layer them in a slow cooker. We also explored tips to enhance flavor and texture. Variations allow for creativity, while storage tips help keep leftovers fresh. Remember, cooking is all about trying new things. Enjoy your tagine, and don’t hesitate to make it your own!

Slow Cooker Moroccan Chickpea Tagine

Discover the incredible flavors of Slow Cooker Moroccan Chickpea Tagine, a perfect blend of spices and wholesome ingredients! This easy recipe features protein-packed chickpeas, vibrant veggies, and sweet apricots, all simmered to perfection in your slow cooker. With just 15 minutes of prep, you'll have a delicious meal ready to enjoy after a long day. Click to explore this flavorful recipe and elevate your dinner game!
Print Recipe Pin Recipe

Ingredients
  

2 cans (15 oz each) chickpeas, drained and rinsed

1 medium onion, finely chopped

3 cloves garlic, minced

1 can (14 oz) diced tomatoes

1 medium sweet potato, peeled and diced

1 red bell pepper, chopped

1 cup carrots, sliced

1 cup vegetable broth

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1/2 teaspoon ground turmeric

1/2 teaspoon cayenne pepper (optional, for spice)

Salt and pepper, to taste

1/2 cup dried apricots, chopped

1/4 cup slivered almonds, toasted

Fresh cilantro or parsley, for garnish

Instructions
 

In your slow cooker, add the chopped onion and minced garlic at the bottom.

    Layer in the chickpeas, diced sweet potato, chopped red bell pepper, and sliced carrots on top of the onion.

      Pour in the can of diced tomatoes and vegetable broth.

        In a small bowl, combine the ground cumin, coriander, cinnamon, turmeric, cayenne (if using), salt, and pepper. Sprinkle this spice mixture evenly over the vegetables and chickpeas.

          Add the chopped dried apricots to the slow cooker, stirring gently to incorporate all ingredients without breaking the sweet potato.

            Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.

              Once cooked, taste and adjust seasoning if needed. Stir in the toasted slivered almonds before serving.

                Serve the tagine warm, garnished with freshly chopped cilantro or parsley.

                  Prep Time: 15 minutes | Total Time: 8 hours | Servings: 4-6