Slow Cooker Chickpea Tagine

This slow cooker Chickpea Tagine is a vegan, healthy, and delicious dish that’s perfect for a weeknight meal. It’s easy to make and full of warming spices, comforting flavors, and colorful veggies. Plus, the leftovers make for a great lunch the next day!

  • 1/2 cup couscous
  • 1 T. extra virgin olive oil
  • 1 onion, chopped
  • 2 large carrots, chopped
  • 4 cloves garlic, chopped
  • 1 T. flour
  • 2 T. tomato paste
  • 1 cup low sodium vegetable broth
  • 3 T. maple syrup
  • 1 inch fresh ginger, chopped
  • 1 tsp coriander
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp cayenne papper
  • 1 dash salt
  • 1 dash pepper
  • 1/2 cup dried apricots, chopped
  • 2 cans diced tomatoes
  • 2 cups canned chickpeas
  • 1/3 cilantro, chopped


  1. Cook couscous according to package directions.
  2. Heat oil in a large skillet over medium heat. Add the onions, garlic and carrots and sauté for 5-10 minutes until soft. Toss flour with cooked vegetables and gradually mix in vegetable broth until no. lumps remain. Stir in maple syrup and tomato paste and mix well.
  3. Add ginger, herbs, spices with salt and pepper to taste. Add in chopped tomatoes and mix together. Place everything in a slow cooker along with the chickpeas and dried apricots. Stir to combine.
  4. Sook on high for 3-4 hours on high. Before serving, stir in chopped cilantro.
  5. Serve over cooked couscous.

Meal Planning

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