This Moroccan vegetable tagine is sweet, fragrant, and completely delicious. Carrots, sweet potatoes, and chickpeas are cooked with warm spices and served over a bed of couscous.


– Ras el hanout – Tomato paste – Sweet potatoes – Salt – Apricots + dates – Cinnamon – Canned chickpeas

Heat the olive oil in a large pan over medium-high heat. Add the onion and saute, stirring occasionally, until it starts to brown, about 5 minutes.


Add the carrots and cook for about 5 minutes. Add the ras el hanout and tomato paste to the pot and let it cook for 2 minutes, or until the tomato paste starts to caramelize.


Transfer everything into your crockpot. Add the sweet potatoes, apricots, ginger, salt, dates, garlic, cinnamon sticks, and 4 cups of water to your crockpot and stir well. Set your crockpot for 8 hours on low.


When the tagine has finished cooking, stir in the chickpeas.


Let them warm for a few minutes then serve the tagine over some steamed couscous with some chopped almonds, cilantro, mint, olives, and a squeeze of lemon over top.


Swipe up for full recipe!