# Crockpot Vegetable and Chickpea Tagine

Butternut squash, carrot, chickpeas, ras el hanout and dried apricot cook 6 hours on LOW into a sweet-spiced, meat-free tagine.

 

 

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## Crockpot Vegetable and Chickpea Tagine

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

6

hours 

Butternut squash, carrot, chickpeas, ras el hanout and dried apricot cook 6 hours on LOW into a sweet-spiced, meat-free tagine.

### Ingredients

- 1 small butternut squash, peeled and cubed
- 3 carrots, cut into chunks
- 1 large onion, sliced
- 2 cans (15 oz) chickpeas, drained
- 1/2 cup dried apricots, halved
- 3 garlic cloves, minced
- 2 tbsp ras el hanout
- 1 tsp ground cinnamon
- 1 can (14 oz) diced tomatoes
- 1 cup low-sodium vegetable broth
- 1 tsp kosher salt
- Juice of 1/2 lemon
- Fresh cilantro and toasted almonds, for serving

### Directions

- Put the onion, carrots and squash in the slow cooker.
- Add the chickpeas, apricots and garlic.
- Sprinkle the ras el hanout and cinnamon over the top.
- Pour in the tomatoes and broth and stir.
- Cover and cook on LOW for 6 hours, until the squash is tender.
- Season with the salt.
- Stir in the lemon juice.
- Taste and adjust the spice.
- Serve over couscous or rice with cilantro and almonds.

 

### Notes

 

Tagine tastes better the next day. It keeps 5 days in the refrigerator and freezes for 3 months.

 

  

## Why the apricots and the lemon

 

Dried apricots melt into the sauce and add a gentle sweetness against the ras el hanout. The lemon juice at the end cuts through the sweet spice and keeps the pot bright.

 

Cutting the squash and carrots into chunks of similar size keeps them from going to mush.

 

## Vegetable and Chickpea Tagine: swaps

 

Sweet potato can replace butternut squash. Raisins work in place of apricots. If you have no ras el hanout, use a mix of cumin, coriander and a little cinnamon. Do not leave out the acid, or the dish tastes flat.

 

Taste the spice at the end and adjust.

 

## Serving and next-day flavor

 

Couscous or rice soaks up the sauce, and toasted almonds add crunch. A spoon of plain yogurt helps if the heat is strong. Like most stews, this one tastes better the next day.

 

## One mistake to skip

 

Stirring too hard near the end. Soft squash breaks down quickly, and you lose the chunks that make a tagine look right. Fold gently, and adjust the spice at the end rather than the start. Add the lemon juice only when you are ready to serve.