This delicious Crock Pot Moroccan Tagine is an easy to make vegetarian (and vegan!) crock pot recipe. It's loaded with sweet potatoes, carrots, and chickpeas then topped with some crunchy almonds, salty olives and fresh mint.
1tablespoonextra virgin olive oil
2tablespoonras el hanout
1lbsweet potatoes, cubed
¾cupdried apricots, cut in half
8pitted dates, quartered
214-ouncecans of chickpeas, drained and rinsed
Steamed couscous, chopped toasted almonds, cilantro, mint, olives, and lemons, to serve
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: Cook as above using the saute function.
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 ingredients above and cook, using the pressure cooker setting, for 30 minutes.
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