Slow-Cooker Chickpea Tagine
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 this dish too much, as it 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
Reviews
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!