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Slow cooking is a culinary technique that significantly enhances the flavors of dishes, particularly in a Moroccan tagine. The magic happens when you let the ingredients simmer together over an extended period, allowing them to meld harmoniously. With a crockpot, you can set it and forget it while the ingredients transform into a rich, aromatic meal.

Crockpot Eggplant & Chickpea Tagine

Discover the vibrant world of Moroccan cuisine with this delicious Crockpot Eggplant & Chickpea Tagine. This recipe blends eggplant, chickpeas, and colorful vegetables, simmered to perfection with aromatic spices like cumin and cinnamon. Perfect for busy schedules, the crockpot method allows for a hands-off cooking experience, making it suitable for vegetarians and vegans alike. Enjoy a hearty meal that’s not only flavorful but also packed with nutrition, ideal for sharing with loved ones.
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Ingredients
  

1 large eggplant, diced into 1-inch cubes

1 can (15 oz) chickpeas, drained and rinsed

1 large onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 carrot, diced

1 zucchini, diced

1 can (14 oz) diced tomatoes, with juices

2 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon smoked paprika

1 teaspoon turmeric powder

Salt and pepper to taste

1/4 cup dried apricots, chopped

1/4 cup slivered almonds, toasted

Fresh cilantro or parsley, for garnish

Lemon wedges, for serving

Instructions
 

Prepare the Crockpot: Start by greasing the interior of your crockpot with a non-stick cooking spray or a thin layer of olive oil. This will ensure that your tagine doesn’t stick and makes for easier cleanup.

    Layer Ingredients: Begin layering your ingredients in the crockpot. Add the diced eggplant, followed by the chickpeas, chopped onion, minced garlic, diced red bell pepper, carrot, and zucchini, creating an organized stack.

      Add Tomatoes & Spices: Carefully pour the can of diced tomatoes along with their juices over the layered vegetables. Follow this by adding in the vegetable broth. Next, sprinkle the ground cumin, coriander, cinnamon, smoked paprika, turmeric, and season with salt and pepper. Gently stir the mixture to ensure all ingredients are well combined.

        Incorporate Apricots: Fold in the chopped dried apricots at this stage. Their sweet flavor will beautifully enhance the dish, offering a delightful contrast to the savory ingredients.

          Cook: Secure the lid on the crockpot and set it to cook on low heat for 6-8 hours, or on high heat for 3-4 hours. The cooking time allows the eggplant and vegetables to become fork-tender and meld the flavors wonderfully.

            Final Touches: After cooking, lift the lid and stir the tagine gently to combine the flavors thoroughly. Taste and adjust the seasoning with extra salt and pepper if desired.

              Serve: Spoon the aromatic tagine into serving bowls and generously sprinkle the toasted slivered almonds and fresh cilantro or parsley on top. Serve with lemon wedges on the side to add a refreshing hint of citrus.

                Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 4-6 servings

                  Presentation Tips: For an appealing look, serve the tagine in brightly colored bowls, ensuring each portion is generously topped with almonds and herbs. Pair with warm, crusty bread or fluffy couscous to soak up the flavorful sauce. Enjoy!