Slow-Cooker Chickpea Tagine

If you’re familiar with the vibrant and complex flavors of Moroccan cuisine, you may already know that blending herbs and spices with slow-cooking techniques is the key to producing the region’s unique, aromatic dishes. If Moroccan recipes are new to you, then you’re in for a treat with this spicy, tangy, hearty slow-cooker chickpea tagine. It mimics the bold tastes of North African tagine cooking right in your own kitchen—no unusual kitchen tools required.

What is a tagine?

Tagine is the name of a North African stew and also the ceramic vessel in which it’s cooked. These dome-shaped pots are used as a primary method of cooking Moroccan food and other North African specialties. The pots consist of two parts: a wide base to hold the ingredients and a tall, conical lid. That shape allows steam to rise, condense at the top, then drip back down and continuously baste the food. The result? Perfectly tender stewed meats and vegetables.

Slow-Cooker Chickpea Tagine Ingredients

• Butternut squash
• Zucchini
• Red bell pepper
• Onion
• Canned chickpeas
• Dried apricots
• Olive oil
• Garlic
• Paprika
• Ground ginger
• Ground cumin
• Salt
• Pepper
• Ground cinnamon
• Canned crushed tomatoes
• Harissa chili paste
• Honey
• Fresh mint leaves
• Plain Greek yogurt (optional)

Directions

Step 1: Add the veggies to the slow cooker

Place the cubed butternut squash, zucchini, red bell pepper, onion, chickpeas and dried apricots in a 5- or 6-quart slow cooker.

Step 2: Make the tomato sauce

In a skillet, heat the oil over medium heat. Add the garlic, paprika, ginger, cumin, salt, pepper and cinnamon. Cook and stir until fragrant, about one minute.

Add the tomatoes, harissa and honey, and bring to a boil.

Step 3: Slow-cook the tagine

Pour the tomato mixture over the vegetables in the slow cooker, and stir to combine. Cook, covered, on low until the vegetables are tender and the sauce has thickened, four to five hours.

Stir in the mint. If desired, top with yogurt and additional olive oil, honey and fresh mint to serve.

How to Store Slow-Cooker Chickpea Tagine

Store slow-cooker chickpea tagine in an airtight container in the refrigerator for up to four days. It also freezes well in freezer containers for up to three months. Thaw in the fridge overnight, then reheat in the microwave or in a saucepan over medium heat on the stovetop.

Slow-Cooker Chickpea Tagine Tips

Can you add meat to this slow-cooker chickpea tagine recipe?

Our slow-cooker chickpea tagine recipe is vegetarian, but you could easily add meat like beef, chicken or lamb. Use our Moroccan pot roast recipe as an example of how to add beef chuck roast to a slow-cooked tagine.

How should I serve slow-cooker chickpea tagine?

Moroccan slow-cooked stews like chickpea tagine are generally served over a bed of couscous or with a fresh loaf of khobz (a round of Moroccan bread similar to pita bread). To complete the meal, add a simple vegetable salad on the side.

How can I make a kid-friendly version of slow-cooker chickpea tagine?

To make chickpea tagine more approachable to kids and picky eaters, try serving it over spaghetti noodles or bowtie pasta and finishing it with a sprinkle of Parmesan cheese. It’ll have the same great flavor, but with a more familiar presentation.