Creamy Slow-Cooker Vegetable and Chickpea Tagine with Couscous
This tagine is hearty, flavorful, and easy to make. It's perfect for a weeknight meal, and it's also great for a crowd. The vegetables are cooked until tender and flavorful, and the chickpeas add a boost of protein. The tagine is served over couscous, which soaks up all the delicious juices.
Tagine is a North African stew that is typically cooked in a clay pot. It is usually made with meat, vegetables, and spices. This recipe for a vegetable and chickpea tagine is a vegetarian twist on the classic dish. It is made with a variety of vegetables, including zucchini, squash, eggplant, and chickpeas. The tagine is cooked in a slow cooker, which allows the flavors to develop and the vegetables to become tender. The tagine is served over couscous, which is a traditional Moroccan side dish. I first had tagine when I was traveling in Morocco. I was immediately hooked on the flavorful and hearty dish. When I got back home, I started experimenting with different recipes for tagine. I wanted to create a vegetarian version of the dish that was just as flavorful and satisfying as the traditional meat-based version. After a few tries, I came up with this recipe. It is now one of my favorite vegetarian dishes to make.
Creamy Slow-Cooker Vegetable and Chickpea Tagine with Couscous Creamy Slow-Cooker Vegetable and Chickpea Tagine with Couscous Creamy Slow-Cooker Vegetable and Chickpea Tagine with Couscous Creamy Slow-Cooker Vegetable and Chickpea Tagine with Couscous
Prep time: 15 | Cook time: 360 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 medium zucchini, chopped
  • 1 medium yellow squash, chopped
  • 1 medium eggplant, chopped
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 (14.5 ounce) can diced tomatoes, undrained
Instructions
  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and cook until softened, about 5 minutes.
  3. Add garlic and cook for 1 minute more.
  4. Transfer onion and garlic to a slow cooker.
  5. Add zucchini, squash, eggplant, chickpeas, and tomatoes to the slow cooker.
  6. Cook on low for 6-8 hours, or on high for 3-4 hours.
  7. Serve over couscous.
Why It Works
  • The slow cooker allows the flavors to develop and the vegetables to become tender.
  • The variety of vegetables adds flavor and texture to the tagine.
  • The chickpeas add protein and make the tagine more filling.
  • The couscous soaks up all the delicious juices from the tagine.