Slow-Cooker Chickpea Tagine
Total TimePrep: 20 min. Cook: 4 hours
I really liked this one. I didn't have any zucchini so I substituted 12 oz of frozen kale, and used crushed red pepper instead of the harissa paste -- and I doubled the chickpeas because I was serving it as a meatless meal. Otherwise I followed the recipe. We had it over a 50/50 whole wheat couscous/quinoa blend.
Resist the urge to.... what?! lol
I had never had tagine before, but this recipe intrigued me. It was delicious and SO easy to make! My family, even my picky two-year old, loved it. The only tweaks I made were to substitute diced tomatoes for crushed, and I didn’t have chili paste, so I used red pepper flakes. We ate it over quinoa, and it was delicious! I will DEFINITELY make this again!