Ingredients
Equipment
Method
Main Method
- Heat the olive oil in a skillet over medium heat. Add the onion and carrots and cook for 5–6 minutes, stirring occasionally, until the onion is softened and translucent and the carrots are glossy but still firm.
- Add the garlic, cumin, coriander, cinnamon, smoked paprika, ground ginger, and cayenne if using. Cook for about 30 seconds, stirring, until fragrant. Add the tomato paste and cook for 1 minute more, stirring constantly, until it darkens slightly and coats the vegetables.
Slow Cooker
- Transfer the skillet mixture to a 5- to 6-quart slow cooker. Add the cooked chickpeas, crushed tomatoes, 1 1/2 cups vegetable broth, dried apricots, golden raisins, salt, and black pepper. Stir well and spread the mixture into an even layer.
- Cover and cook on LOW for about 3 hours, or until the carrots are nearly tender and the dried fruit has softened. If your slow cooker runs cool, continue until the carrots are close to tender before adding the zucchini.
- Stir in the zucchini. If the mixture looks unusually thick before the vegetables are tender, add hot broth or water 1/4 cup at a time. Cover and continue cooking on LOW for 45–60 minutes, until the carrots are tender, the zucchini is cooked through but still holds its shape, and the sauce is thick and cohesive rather than soupy.
Finish
- Turn off the slow cooker. Stir in the lemon juice, parsley, and cilantro. Let the tagine stand uncovered for 5 minutes, then taste and adjust with additional salt, black pepper, or lemon juice if needed.
Serve
- Ladle into bowls and finish with toasted slivered almonds if using. Serve hot on its own or with a simple grain or flatbread that suits the meal.
Nutrition
Notes
Chickpeas from dried: The canonical slow-cooker recipe begins with fully cooked chickpeas. If starting with dried chickpeas, soak 1 1/2 cups overnight, drain and rinse, then cook them separately in fresh unsalted water until tender before measuring 3 cups for the tagine.
Broth and consistency: Slow cookers vary in evaporation. Start with the listed 1 1/2 cups broth. Add hot broth or water only if the stew becomes too thick before the vegetables are tender. The finished tagine should be thick and spoonable, not brothy.
Fruit swaps: Dried figs, dates or dried cranberries may replace the apricots or raisins. Keep the total dried-fruit amount similar so sweetness and liquid balance stay close to the base recipe.
Optional greens: Stir in a handful of spinach or chopped kale during the last 10 minutes if desired.
Make ahead and storage: The flavors deepen as the tagine rests. Refrigerate leftovers promptly in shallow covered containers and use within 3–4 days. Reheat thoroughly to 165°F. Freeze for longer storage if desired.
Serving: Couscous is a classic-style pairing for readers who eat wheat. For a gluten-free meal, serve with rice, millet or another verified gluten-free grain, or enjoy the tagine on its own.
