Ingredients
Equipment
Method
How to Make Moroccan Apricot Chickpea Crockpot Tagine
- Rinse dried apricots, drain canned chickpeas, chop onions and mince garlic.
- In a small skillet, briefly toast cumin, cinnamon, turmeric, paprika, and ginger over medium heat until fragrant (about 1 minute).
- Add chopped onions, garlic, spices, apricots, chickpeas, tomato paste, and broth to the crockpot. Stir gently to combine.
- Cover the crockpot and cook on low for 6–8 hours, or high for 3–4 hours, until chickpeas are tender and sauce is thickened.
- Gently stir the tagine, then taste and adjust seasoning with salt or extra spices.
- Sprinkle fresh cilantro and optional toasted almonds on top before serving.
Nutrition
Notes
Serve alongside fluffy couscous or warm flatbread for a complete Moroccan feast.
