Slow Cooker Chickpea Vegetable Tagine – Whole Food Plant Based No Oil

There’s something magical about a slow cooker bubbling away in the kitchen, filling your home with the aromas of spices and simmering vegetables. This Slow Cooker Chickpea Vegetable Tagine will make you feel like you’ve walked into a different country when you enter the door. 

There’s something truly special about slow cooking. It’s a cooking method that allows the flavors to meld together over time, resulting in a dish that’s more than the sum of its parts, plus it cooks in hands off time!

In this vegetable tagine, slow cooking on low for 7-9 hours (or on high for 4-5 hours) allows the vegetables to soften and the spices to infuse deeply into every bite. 

The Heart and Soul of a Tagine: Fresh Ingredients

When it comes to a tagine, the ingredients make the dish. I start my tagine with a mix of potatoes, sweet potatoes, red bell peppers, carrots, eggplant, and a handful of diced apricots. These ingredients create a beautiful color palette and provide a wide range of nutrients.

Can I Substitute Vegetables in a Tagine?

Absolutely! One of the beauties of this dish is its flexibility. You can easily swap out vegetables depending on what you have on hand or what’s in season. Zucchini, squash, or even turnips can work beautifully in this recipe. Remember that the cooking times may vary slightly with different veggies.

Spice It Up: Creating a Symphony of Flavors

The key to an unforgettable tagine lies in its spices. My blend includes coriander, cumin, smoked paprika, cardamom, and cinnamon, each adding a unique layer of flavor. The harissa, optional but recommended, gives the dish a subtle kick, balancing the sweetness of the apricots.

When adding spices, I always advise starting with less and adjusting as you go, tailoring the flavors to your taste. And you can find harrisa online and at Trader Joe’s.

What Is Harissa, and Can I Leave it out?

Harissa is a North African chili paste that adds heat and depth to the dish. If you’re not a spicy food fan, you can omit it or use a milder chili powder instead.

For those who love spice, feel free to increase the amount or even add a touch of a spicier pepper.

Can I Make This Tagine Without a Slow Cooker?

Yes, you can! While the slow cooker is convenient, you can also make this tagine on the stovetop. Simply sauté the vegetables in a large pot for a few minutes, add the spices and remaining ingredients, then cover and simmer on low heat for 1-2 hours, stirring occasionally until the vegetables are tender.

Serving with Style: Couscous, Rice, or Cauliflower?

Tagine is traditionally served over couscous, which soaks up the flavorful broth beautifully. However, don’t feel limited to couscous—this tagine pairs wonderfully with rice or even riced cauliflower for a lighter, low-carb option. 

What’s the Best Way to Serve Leftovers?

Leftovers are always a win! The flavors deepen with time, making it even more delicious the next day.

Reheat gently on the stovetop or in the microwave, and feel free to add a splash of water or broth if the tagine has thickened too much. You can serve leftovers over fresh couscous, rice, or even on a bed of greens for a quick and hearty lunch.

Is Tagine Freezer-Friendly?

Yes, this tagine freezes beautifully! Once cooked, allow it to cool completely, then transfer to airtight containers and freeze for up to three months.

When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat on the stovetop. It’s a great option for meal prepping or for those nights when you want something homemade without the effort.

Can I Add More Plant Protein to This Tagine?

While the chickpeas provide a good amount of plant-based protein, you can certainly add more if you wish. Cubed tofu, tempeh, or even seitan would be great additions.