This Slow Cooker Chickpea Tagine is a hearty plant-based dish that combines rich spices, tender vegetables, and naturally sweet dried apricots for a comforting, flavor-packed meal.
High in protein and loaded with fiber, it’s a nourishing option that supports digestion and keeps you satisfied for hours.
With minimal prep and hands-off cooking, it’s a weeknight-friendly dinner that’s vegan, gluten-free, and perfect for healthy meal prep.
Easy Slow Cooker Chickpea Tangine
Equipment
- 1 Large skillet
- 1 wooden spoon (or spatula)
- 1 Sharp Knife
- 1 Cutting board
- 1 Measuring Cups + Spoons Set
- 1 Slow Cooker (at least 4–6 quart capacity)
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large onion chopped
- 2 medium carrots chopped
- 4 cloves garlic finely chopped
- 1 tablespoon all-purpose flour
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 3 tablespoons maple syrup
- 1- inch piece fresh ginger finely chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- Salt and black pepper to taste
- ½ cup dried apricots chopped
- 2 cans 14 oz each diced tomatoes
- 2 cans 14 oz each chickpeas, drained and rinsed
- ⅓ cup fresh cilantro chopped
Instructions
- Prepare the Base Ingredients: Begin by setting up your cooking space. Place your cutting board on a sturdy surface and chop the onion into small, even pieces to ensure they cook evenly. Dice the carrots into bite-sized chunks for a slight sweetness and texture in the dish. Finely mince the garlic cloves and fresh ginger — both will add deep aroma and flavor to your tagine. Keep everything in separate bowls so it’s easy to grab when cooking.
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chopped onion, carrots, and garlic.Stir frequently and allow them to cook for about 5–7 minutes, or until the onion becomes soft and translucent and the carrots begin to slightly tenderize. This step builds the flavorful base of your stew and brings out natural sweetness from the vegetables.
- Thicken with Flour: Sprinkle the flour over the softened vegetables. Stir well to coat everything evenly. The flour will act as a natural thickener, ensuring your tagine develops a rich, stew-like consistency instead of being watery. Stir continuously for 1–2 minutes to cook off the raw flour taste.
- Create the Flavorful Sauce: Slowly pour in the vegetable broth while whisking or stirring constantly to prevent lumps from forming. Once combined, stir in the tomato paste and maple syrup. The tomato paste deepens the flavor while the maple syrup balances the savory spices with a subtle natural sweetness. Let the mixture simmer for 2–3 minutes, thickening slightly into a smooth, fragrant sauce.
- Season with Spices: Now it’s time to infuse your tagine with warm, aromatic spices. Add the turmeric, coriander, cinnamon, cumin, cayenne pepper, and a good pinch of salt and black pepper. Stir thoroughly so the spices evenly coat the vegetables and sauce. As the spices toast gently in the hot mixture, they’ll release their natural oils, creating that signature Moroccan-inspired flavor.
- Add Tomatoes and Dried Fruit: Pour in the diced tomatoes with their juices and stir well to combine with the spiced base. Then, add the chopped dried apricots. The apricots will slowly soften during the cooking process, adding bursts of sweetness that balance the savory chickpeas and vegetables beautifully.
- Incorporate Chickpeas: Drain and rinse the canned chickpeas under cold water to remove excess sodium and starch. Add them to the skillet mixture, stirring gently so they absorb the flavors of the sauce. Chickpeas are the heart of this dish, providing protein, fiber, and a satisfying, hearty bite.
- Transfer to the Slow Cooker: Carefully pour everything from the skillet into the slow cooker (4–6 quart size works best). Use a spatula to scrape down the skillet so you don’t miss any of the flavorful sauce. Once transferred, give everything a final stir inside the slow cooker to ensure all ingredients are evenly distributed.
- Slow Cook to Perfection: Cover the slow cooker with its lid and set it to high heat. Allow the tagine to cook for 3–4 hours, until the carrots are tender, the apricots have plumped, and the spices have melded into a rich, aromatic sauce. During cooking, resist the urge to open the lid too often, as this releases heat and moisture, slowing down the cooking process.
- Finish with Fresh Herbs: Once the tagine is done cooking, lift the lid and stir gently. Just before serving, fold in the freshly chopped cilantro. This final touch brightens the dish, adding a fresh, herbal contrast to the warm spices. Taste and adjust seasonings if needed — a pinch more salt, pepper, or cayenne can be added to suit your preference.
- Serve and Enjoy: Spoon the tagine generously over a bed of fluffy couscous, quinoa, or rice. The grains will soak up the fragrant sauce, making each bite comforting and satisfying. Garnish with extra cilantro or even a sprinkle of toasted almonds for added crunch if desired. Serve warm and enjoy this hearty, nourishing, plant-based meal that’s perfect for everyday cooking or meal prep.
Notes
- Use fresh ginger instead of ground for brighter flavor and a slight zing.
- Adjust cayenne pepper to your heat preference — reduce for mild, add extra for spicy.
- Dried apricots add natural sweetness, but raisins or dates can be substituted.
- Chickpeas can be swapped with white beans or lentils if preferred.
- If you don’t have a slow cooker, simmer on the stovetop over low heat for 45–60 minutes.
- Olive oil can be replaced with avocado oil or coconut oil.
- For a richer flavor, add a cinnamon stick during cooking and remove before serving.
- Use low-sodium vegetable broth to better control salt levels.
- Fresh cilantro brightens the dish, but parsley is a great alternative if you’re not a fan.
- The tagine tastes even better the next day as the flavors deepen overnight.
Chef’s Secrets for Perfect Results
The key to making a standout chickpea tagine lies in layering flavors at every stage of cooking.
Sautéing the onions, carrots, and garlic first ensures natural sweetness develops, which balances the bold spices later on.
Toasting spices briefly before slow cooking helps them release essential oils, intensifying aroma and depth.
For the best texture, drain and rinse canned chickpeas thoroughly to avoid excess starch.
If you prefer a thicker stew-like consistency, mash a small handful of chickpeas into the sauce before serving.
Lastly, don’t skip the fresh herbs at the end — they add a vibrant lift that makes the dish shine.
Serving Suggestions and Pairings
This chickpea tagine is incredibly versatile and pairs well with a variety of sides.
Traditionally, it’s served with couscous, which soaks up the flavorful sauce beautifully.
However, you can easily swap in quinoa, rice, or bulgur for a hearty, gluten-free option.
For added freshness, serve alongside a simple cucumber and tomato salad or roasted vegetables.
If you’re entertaining, garnish with toasted almonds or sesame seeds for a nutty crunch.
To make it a complete meal, pair the tagine with warm flatbreads like pita or naan to scoop up every drop of the rich, spiced sauce.
Storage Tips and Reheating
One of the best things about this dish is how well it stores, making it perfect for meal prep.
Once cooled, transfer leftovers into airtight containers and refrigerate for up to 4–5 days.
The flavors actually deepen overnight, making it taste even better the next day.
For longer storage, freeze portions for up to 2 months. When reheating, warm on the stovetop over medium-low heat, adding a splash of broth or water if the sauce has thickened too much.
If using the microwave, reheat in short intervals, stirring occasionally to ensure even heating.
Always garnish with fresh cilantro after reheating to bring back brightness.
Frequently Asked Questions
1. Can I make this without a slow cooker?
Yes! If you don’t have a slow cooker, you can prepare this tagine in a large pot or Dutch oven. Simply follow the same steps, then let it simmer on low heat for 45–60 minutes, stirring occasionally until the carrots are tender and the flavors are well developed.
2. What can I substitute for dried apricots?
Dried apricots add natural sweetness, but you can substitute with raisins, chopped dates, or dried figs for a similar effect. Each option will slightly change the flavor profile, but all pair beautifully with the warm spices.
3. How can I make the dish less spicy?
If you prefer a milder flavor, reduce or omit the cayenne pepper. The dish will still have plenty of warmth from the cinnamon, cumin, and turmeric. You can also add a little extra maple syrup to balance the spices with sweetness.
4. Can I prepare this recipe in advance?
Absolutely. This tagine is ideal for meal prep since it tastes even better after resting. You can prepare it the night before and let the flavors meld in the fridge, then simply reheat before serving.
5. What’s the best way to serve this?
The most traditional way is over couscous, but rice, quinoa, or bulgur work just as well. For added variety, try serving it with warm flatbreads on the side or alongside a crisp green salad for balance.
