Slow-Cooker Chickpea Tagine

Total Time

Prep: 20 min. Cook: 4 hours


12 servings

Updated: Oct. 28, 2023
While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir it­—doing so will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. —Raymond Wyatt, West St. Paul, Minnesota
Slow-Cooker Chickpea Tagine Recipe photo by Taste of Home


  • 1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
  • 2 medium zucchini, cut into 1/2-inch pieces
  • 1 medium sweet red pepper, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 12 dried apricots, halved
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cinnamon
  • 1 can (14.5 ounces) crushed tomatoes
  • 2 to 3 teaspoons harissa chili paste
  • 2 teaspoons honey
  • 1/4 cup chopped fresh mint leaves
  • Optional: Plain Greek yogurt, and additional olive oil, honey and fresh mint


  1. Place the first 6 ingredients in a 5- or 6-quart slow cooker.
  2. In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint.
  3. If desired, top with yogurt, and additional olive oil, honey and fresh mint to serve.

Test Kitchen tips
  • For a meatless main dish, serve this over couscous.
  • If you don't have harissa paste but still want some heat, add a little hot pepper sauce or crushed red pepper flakes.
  • Nutrition Facts

    3/4 cup: 127 calories, 3g fat (0 saturated fat), 0 cholesterol, 224mg sodium, 23g carbohydrate (9g sugars, 6g fiber), 4g protein. Diabetic exchanges: 1-1/2 starch, 1/2 fat.