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Remember that time I tried to learn Arabic before a trip? Total disaster. I could only order mint tea and ask where the bathroom was. The food, though, that was a different story! Especially the tagines – the slow-cooked, flavorful stews simmered to perfection. That’s what inspired this Crockpot Vacation Vegetable Tagine. It’s my attempt to capture those flavors, without the language barrier (or the jet lag!). It's kinda amazing how a simple dish can unlock memories, isn't it? I’m super excited to share this with you today.
This recipe is perfect for busy weeknights or relaxed weekend gatherings. Simply toss everything into your trusty crockpot, set it, and forget it. Hours later, you'll be rewarded with a rich, aromatic tagine that’s both comforting and exotic. Feel free to experiment with different vegetables depending on what’s in season or what you have on hand. Zucchini, bell peppers, sweet potatoes – they all work beautifully. Don't be afraid to get creative and make it your own! The beauty of a tagine lies in its adaptability. How exciting is that?
Required Equipments
- Crockpot (6-quart or larger)
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
Crockpot Vacation Vegetable Tagine: Frequently Asked Questions
Crockpot Vacation Vegetable Tagine
Escape to Morocco without leaving your kitchen with this Crockpot Vacation Vegetable Tagine. A fragrant and flavorful stew, it's packed with seasonal vegetables and exotic spices, all cooked low and slow for maximum deliciousness and minimal effort. You’re going to love it, trust me!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 360 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Vegetables: Dice 1 large onion, 2 carrots, and 2 celery stalks. Chop 1 red bell pepper and 1 yellow bell pepper into bite-sized pieces. Peel and cube 1 large sweet potato and 2 zucchini. Mince 4 cloves of garlic and grate about 1 tablespoon of fresh ginger. Don’t worry about being perfect; rustic cuts add to the charm!
- Combine Ingredients in Crockpot: In a 6-quart or larger crockpot, combine the diced onion, carrots, celery, bell peppers, sweet potato, zucchini, minced garlic, and grated ginger.
- Add Spices and Seasonings: Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of coriander, 1/2 teaspoon of turmeric, 1/4 teaspoon of cinnamon, 1/4 teaspoon of cayenne pepper (or more, if you like a kick!), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. If you don't have all these spices on hand, a Moroccan spice blend works great, too.
- Pour in Liquids: Pour in 1 (14.5-ounce) can of diced tomatoes (undrained) and 1 cup of vegetable broth. Add 1/4 cup of raisins or chopped dried apricots for sweetness, and 2 tablespoons of olive oil. Give everything a good stir to combine.
- Cook on Low: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The vegetables should be tender and the flavors should have melded together beautifully. Cooking times can vary slightly depending on your crockpot, so keep an eye on it.
- Stir in Finishing Touches: Stir in 1 (15-ounce) can of chickpeas (drained and rinsed) during the last 30 minutes of cooking time. This helps them warm through without becoming mushy. Just before serving, stir in 2 tablespoons of chopped fresh cilantro and 2 tablespoons of chopped fresh parsley. The fresh herbs add a burst of freshness to the tagine.
- Serve: Serve the Crockpot Vacation Vegetable Tagine over couscous, quinoa, or rice. Garnish with extra chopped cilantro or parsley, and a sprinkle of toasted almonds, if desired. A dollop of plain yogurt or a squeeze of lemon juice can also be a nice addition. Enjoy!
📝 Notes
- For a richer flavor, toast the spices in a dry pan before adding them to the crockpot.
- Adjust the amount of cayenne pepper to your liking. Start with a small amount and add more if desired.
- Serve with a side of crusty bread for dipping into the sauce.
- This tagine can be made ahead of time and reheated. The flavors will actually deepen overnight.
🍎 Nutrition
Calories: 280 kcal
Protein: 10 g
Fat: 8 g
Carbohydrates: 45 g
Fiber: 12 g
Calcium: 80 mg
