Slow-Cooker Chickpea Tagine

While traveling through Morocco, my wife and I fell in love with the complex flavors 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.

Slow-Cooker Chickpea Tagine

Average Rating: 4.5

TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 12 servings.


  • 1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
  • 2 medium zucchini, cut into 1/2-inch pieces
  • 1 medium sweet red pepper, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 12 dried apricots, halved
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cinnamon
  • 1 can (14.5 ounces) crushed tomatoes
  • 2 to 3 teaspoons harissa chili paste
  • 2 teaspoons honey
  • 1/4 cup chopped fresh mint leaves
  • Plain Greek yogurt, optional
  • Optional: Additional olive oil, honey and fresh mint


  • 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.

Nutrition Facts

3/4 cup: 127 calories, 3g fat (0 saturated fat), 0 cholesterol, 224mg sodium, 23g carbohydrate (9g sugars, 6g fiber), 4g protein. Diabetic exchanges: 1-1/2 starch, 1/2 fat.