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. Make it in a crockpot or instant pot for a low-effort vegan meal that everyone will enjoy!
Ingredients
1tablespoonextra virgin olive oil
1largeonion, diced
3carrots, diced
2tablespoonras el hanout
¼cuptomato paste
1lbsweet potatoes, cubed
2tablespoonsminced ginger
1teaspoonsea salt
¾cupdried apricots, cut in half
8pitted dates, quartered
4clovesgarlic, minced
2stickscinnamon
214-ouncecans of chickpeas, drained and rinsed
Steamed couscous, chopped toasted almonds, cilantro, mint, olives, and lemons, to serve
Instructions
Crockpot Method: 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. Instant Pot Method: Press the saute button on the Instant Pot. Add the olive oil and, once hot, add the onion and cook for 3-4 minutes, until it starts to brown. Add the carrots and cook for another 3-4 minutes, stirring regularly. Add the ras el hanout and tomato paste and let it cook for 30 seconds until the tomato paste starts to caramelize.
1 tablespoon extra virgin olive oil, 1 large onion, 3 carrots, 2 tablespoon ras el hanout, ¼ cup tomato paste
Crockpot Method: 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.Instant Pot Method: Add the sweet potatoes, apricots, ginger, salt, dates, garlic, cinnamon sticks, and 4 cups of water to your Instant Pot. Secure the lid and put the valve into the sealed position. Turn on the Manual or Pressure Cook function and pressure cook for 8 minutes. Let the pressure release naturally for 10 minutes and then manually vent to release the remaining pressure.
Both Methods: 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.
2 14-ounce cans of chickpeas, Steamed couscous, chopped toasted almonds, cilantro, mint, olives, and lemons