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Moroccan cuisine is renowned for its bold and aromatic flavors, often characterized by a unique blend of spices that awaken the palate. One of the most iconic dishes in this rich culinary tradition is the tagine—a slow-cooked stew named after the earthenware pot in which it is traditionally prepared. The tagine's conical shape allows for the slow simmering of ingredients, resulting in a harmonious melding of flavors that is both comforting and satisfying.

Slow-Cooked Moroccan Spiced Vegetable Tagine

Discover the comforting flavors of a Slow-Cooked Moroccan Spiced Vegetable Tagine! This vibrant dish combines fresh vegetables, chickpeas, and a blend of aromatic spices, all simmered to perfection for hours in a slow cooker. Ideal for a nutritious meal, this vegan and gluten-free recipe highlights the richness of Moroccan cuisine. Serve with fluffy couscous or crusty bread, and don’t forget to add fresh herbs and a squeeze of lemon for a delightful finish!
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Ingredients
  

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium carrots, peeled and diced

1 medium zucchini, diced

1 red bell pepper, diced

1 cup butternut squash, peeled and cubed

1 can (14 oz) chickpeas, drained and rinsed

1 can (14 oz) diced tomatoes, with juices

2 cups vegetable broth

2 tbsp olive oil

2 tsp ground cumin

1 tsp ground coriander

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp turmeric

1/4 tsp cayenne pepper (adjust to taste)

Salt and black pepper, to taste

1 cup dried apricots, halved

1/2 cup almonds, slivered (optional for garnish)

Fresh cilantro or parsley, for garnish

1/2 lemon, juiced

Instructions
 

Prepare the Base: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.

    Add Vegetables: Stir in the carrots, zucchini, red bell pepper, and butternut squash. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

      Incorporate Spices: Add cumin, coriander, cinnamon, ginger, turmeric, cayenne pepper, salt, and black pepper. Stir well to coat the vegetables evenly with the spices.

        Combine with Remaining Ingredients: Transfer the sautéed vegetable mixture to a slow cooker. Add the chickpeas, diced tomatoes (with juice), vegetable broth, and dried apricots. Stir gently to combine all ingredients.

          Slow Cook: Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours, until the vegetables are tender and flavors meld together.

            Finish & Serve: Before serving, add lemon juice and stir well. Taste and adjust seasoning as needed. If desired, serve over couscous or with crusty bread.

              Garnish: Sprinkle slivered almonds and fresh cilantro or parsley on top for an added crunch and freshness.

                Prep Time, Total Time, Servings

                  15 minutes | 6-8 hours | 4-6 servings