Enjoy the warming flavors of Morocco with this easy slow cooker tagine recipe featuring chickpeas and seasonal pumpkin.
Perfect for a comforting vegetarian meal, this dish combines spices like cumin, cinnamon, and ginger with tender pumpkin and chickpeas.
Serve it with fluffy couscous for a complete and satisfying dinner that's simple to make and packed with flavor.
Why You’ll Love This Recipe
- Slow cooking allows the pumpkin and chickpeas to become tender while fully infusing the aromatic Moroccan spices.
- Using canned chickpeas and pumpkin puree saves prep time without sacrificing flavor or texture.
- Serving with couscous provides a light, fluffy contrast to the rich, spiced tagine, making it a balanced and complete meal.
Slow Cooker Moroccan Chickpea and Pumpkin Tagine
This cozy slow cooker recipe combines chickpeas, pumpkin, and Moroccan spices for a vibrant, warming tagine served with fluffy couscous.
- Prep time
- 15 minutes
- Cook time
- 360 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cayenne pepper (optional)
- 1 (28-ounce) can diced tomatoes (800 g)
- 1 (15-ounce) can chickpeas, drained and rinsed (425 g)
- 3 cups peeled and cubed pumpkin or butternut squash (450 g)
- 1/2 cup vegetable broth or water (120 ml)
- 1/4 cup dried apricots, chopped (35 g)
- Salt and pepper, to taste
- 1 cup couscous (170 g)
- 1 cup boiling water (240 ml)
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- Prepare the base Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 5 minutes until soft. Stir in garlic and grated ginger, cooking for another 1 minute until fragrant.
- Combine ingredients in slow cooker Transfer the sautéed onion, garlic, and ginger to the slow cooker. Add cumin, cinnamon, turmeric, cayenne pepper, diced tomatoes with their juices, chickpeas, pumpkin cubes, vegetable broth, and chopped dried apricots. Stir well to combine.
- Slow cook the tagine Cover and cook on low for 6 hours, or until the pumpkin is tender and flavors meld. Taste and season with salt and pepper as needed.
- Prepare the couscous About 10 minutes before the tagine is ready, place the couscous in a heatproof bowl. Pour boiling water over couscous, cover, and let stand for 5 minutes. Fluff with a fork before serving.
- Serve Spoon the tagine over the couscous, garnish with chopped cilantro or parsley, and enjoy warm.
Helpful Tips
- For a richer flavor, toast the spices briefly in the skillet before adding the onion.
- Adjust cayenne pepper amount to control spice heat according to your preference.
- Leftovers refrigerate well but reheat thoroughly to at least 165°F (74°C) before eating.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or microwave until steaming hot throughout, reaching 165°F (74°C) for safety.
Do not freeze cooked pumpkin or couscous mixtures as texture may degrade.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, fresh peeled and cubed pumpkin or butternut squash works great. Just ensure it's cut into uniform pieces for even cooking.
Is this dish vegan?
Yes, this recipe contains no animal products, making it suitable for vegans.
Can I add meat to this tagine?
You may add cooked chicken or lamb, but remove before slow cooking or brown and add with ingredients. Adjust cooking times accordingly.
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