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
Directions:
- Cook couscous according to package directions.
- 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.
- 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.
- Sook on high for 3-4 hours on high. Before serving, stir in chopped cilantro.
- Serve over cooked couscous.
Meal Planning
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