toodle.

Slow Cooker Chickpea Tagine

A healthy, comforting vegetarian tagine featuring chickpeas, squash, and aromatic spices cooked slowly for a deep, flavorful finish.

VegetarianHealthyDinnerChickpeasSlow CookerTagine

Estimated Nutrition

Per Serving Total
Calories 310 kcals 1240 kcals
Carbohydrates 46 grams 184 grams
Fat 9 grams 36 grams
Protein 6 grams 24 grams
Cook Time
245 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
500
g
Passata
5
ml
Harissa Paste
1 tsp
Dairy
1
1
Greek-Style Yoghurt
Thick, to serve
Fruits
12
piece
Dried Apricots
LegumesPulses
400
g
Chickpeas
Canned in water, rinsed and drained
NutsSeeds
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
2
clove
Garlic
Crushed
10
ml
Paprika
2 tsp
5
ml
Ground Ginger
1 tsp
5
ml
Ground Cumin
1 tsp
1
handful
Mint
Fresh leaves
1
handful
Coriander
Alternative to mint
OilsFats
30
ml
Extra Virgin Olive Oil
2 tbsp plus extra for drizzling
Other
10
ml
Honey
2 tsp plus extra for drizzling
Vegetables
1
piece
Red Pepper
Deseeded and thickly sliced
1
piece
Onion
Chopped
1
piece
Butternut Squash
Peeled, deseeded and cut into bite-sized pieces
2
piece
Courgettes
Cut into bite-sized pieces

Steps

  • Place chickpeas, pepper, onion, squash, courgettes, and apricots into a slow cooker and season.
  • Fry garlic and spices in oil until fragrant, then boil with passata, honey, and harissa.
  • Pour the sauce over the vegetables, cover, and cook on high for four hours.
  • Season to taste and stir in torn mint or coriander leaves.
  • Garnish with remaining herbs, a drizzle of oil and honey, and spoonfuls of yoghurt.