Slow-Cooker Chickpea Tagine

“While traveling through Morocco, my wife and I fell in love with the complex flavours of the many tagines we tried. Resist the urge to stir this dish too much, as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish.” —Raymond Wyatt, West St. Paul, Minnesota

Slow cooker chickpea tagine recipe
Slow-Cooker Chickpea Tagine
Slow-Cooker Chickpea Tagine
Servings Prep Time Cook Time
12servings 20minutes 4hours
Servings Prep Time
12servings 20minutes
Cook Time
4hours
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Place the first 6 ingredients in a 5- or 6-quart slow cooker.
  2. In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint.
  3. If desired, top with yogurt, and additional mint, olive oil and honey to serve.
Recipe Notes
Test Kitchen tips

  • For a meatless main dish, serve this over couscous.
  • If you don't have harissa paste but still want some heat, add a little hot pepper sauce or crushed red pepper flakes.

Nutrition Facts

3/4 cup: 127 calories, 3g fat (0 saturated fat), 0 cholesterol, 224mg sodium, 23g carbohydrate (9g sugars, 6g fibre), 4g protein.

Diabetic exchanges: 1-1/2 starch, 1/2 fat.