Slow Cooker Moroccan Vegetable Tagine
25min
6h
5
385
Chef's Note
For the best flavor development, toast your whole spices (cumin, coriander) in a dry pan before grinding them. The harissa paste adds authentic North African heat - adjust the amount based on your spice preference. This tagine actually tastes even better the next day as the flavors continue to meld overnight.
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Ingredients
2 tablespoons olive oil
1 large, diced onion
3 cloves, minced garlic
1 tablespoon, freshly grated ginger
2 medium, peeled and cubed sweet potato
3 medium, peeled and sliced carrots
1 large, diced red bell pepper
2 medium, sliced zucchini
1 15-oz can, drained and rinsed chickpeas
1 14-oz can diced tomatoes
1 cup vegetable broth
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1/2 teaspoon turmeric
1 tablespoon (adjust to taste) harissa paste
1/3 cup, chopped dried apricots
1/4 cup, pitted and halved green olives
1 juiced lemon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup, chopped fresh cilantro
2 tablespoons, chopped fresh mint
2 cups, uncooked couscous
1/4 cup, toasted sliced almonds
Instructions
- 1
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion and cook for 5 minutes until softened.
- 2
Add 3 minced garlic cloves and 1 tablespoon of grated ginger to the skillet. Cook for 1 minute until fragrant.
- 3
Add 2 teaspoons of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of ground cinnamon, 1 teaspoon of paprika, and 1/2 teaspoon of turmeric. Stir to coat the onions and cook for 1 minute to toast the spices.
- 4
Transfer the onion mixture to a slow cooker. Add 2 cubed sweet potatoes, 3 sliced carrots, 1 diced red bell pepper, 1 can of drained chickpeas, and 1 can of diced tomatoes.
- 5
Pour in 1 cup of vegetable broth and add 1 tablespoon of harissa paste, 1/3 cup of chopped dried apricots, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir to combine.
- 6
Cover and cook on low for 6 hours or on high for 3-4 hours, until vegetables are tender.
- 7
In the last 30 minutes of cooking, add 2 sliced zucchini and 1/4 cup of halved green olives.
- 8
Just before serving, stir in the juice of 1 lemon, 1/4 cup of chopped cilantro, and 2 tablespoons of chopped mint.
- 9
Meanwhile, prepare 2 cups of couscous according to package instructions.
- 10
Serve the tagine over couscous and garnish with toasted sliced almonds and additional fresh herbs if desired.
Nutrition Information (per serving)
385
12g
65g
9g
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