Crockpot Moroccan Vegetable Tagine

Name: Crockpot Moroccan Vegetable Tagine
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 servings
Ingredients: 2 cups of sweet potatoes, peeled and diced; 1 can of chickpeas, drained and rinsed; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 zucchini, diced; 1 onion, chopped; 2 cloves of garlic, minced; 1 cup of vegetable broth; 1 can of diced tomatoes; 1 tsp of ground cumin; 1 tsp of ground coriander; 1 tsp of cinnamon; 1/2 tsp of paprika; Salt and pepper to taste; 1/4 cup of dried apricots, chopped; Fresh cilantro for garnish

Highlighted under: Global Flavor Recipes

I absolutely love making Crockpot Moroccan Vegetable Tagine! This dish is a harmonious blend of spices, vegetables, and a hint of sweetness that reminds me of my travels. Each time I make it, I layer the flavors slowly, allowing the spices to intensify as they simmer throughout the day. It's not just a meal; it's an experience that fills the home with tantalizing aromas. For anyone looking to enjoy a nutritious, hearty dish that's also easy to prepare, this recipe will become a favorite. Trust me, it's a true crowd-pleaser!

Created by

Anna

Last updated on 2026-01-18T13:10:27.956Z

When I first discovered how simple it is to prepare Moroccan Vegetable Tagine in a crockpot, I was amazed by how minimal effort could yield such rich flavors. The combination of chickpeas, sweet potatoes, and spices creates a delightful synergy. I often experiment with vegetables based on what's in season, creating endless variations that never cease to impress.

One key discovery was the importance of letting the dish cook low and slow; this technique really allows the spices to infuse fully into the vegetables. Additionally, I love adding a handful of dried apricots for an unexpected touch of sweetness that balances the savory elements beautifully.

        Why You Will Love This Recipe
        Aromatic spices that warm your soul
Vibrant colors and textures in every bite
Effortless cleanup with the crockpot method

      

Understanding the Spices

The blend of spices in this Crockpot Moroccan Vegetable Tagine not only adds depth but also transforms the vegetables into a flavorful mosaic. Cumin and coriander bring warm, earthy notes, while cinnamon adds a subtle sweetness that pairs beautifully with the sweetness of the sweet potatoes and apricots. When adding the spices, make sure to swirl them into the mixture well; this helps to release their essential oils and enhances the overall aroma and taste.

Paprika adds a mild smoky flavor that rounds out the spice profile. If you prefer a little heat, consider using smoked paprika or a pinch of cayenne pepper. These adjustments can elevate the dish without straying too far from its Moroccan roots. Remember to taste as you go; the combination of spices can be adjusted based on your preference.

Ingredient Roles and Functions

Each ingredient in this tagine serves a specific purpose, creating a dish that is not only delicious but also balanced in flavor and nutrition. Sweet potatoes are a fantastic source of vitamins A and C, and their natural sweetness complements the savory spices perfectly. Chickpeas contribute protein and fiber, making this dish a satisfying option for vegetarians and vegans alike. In the bright bell peppers and zucchini, you'll find a good mix of textures that help keep each bite interesting.

The addition of dried apricots near the end of cooking introduces a chewiness and a sweet-tart contrast to the savory elements. If you’re looking for a different flavor, feel free to swap dried apricots with raisins or chopped dates; just remember that these options may require slightly less cooking time.

Serving and Storing Tips

Serving this tagine is an opportunity to get creative. It pairs beautifully with fluffy couscous, which can soak up the flavorful broth, or a simple side of crusty bread for a delightful dip. For an additional layer of flavor, consider drizzling a bit of olive oil or a squeeze of fresh lemon juice over the dish. A sprinkle of toasted almonds can also elevate the dish with a satisfying crunch.

If you have leftovers, store the tagine in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months; just make sure to let it cool completely before transferring to freezer-safe containers. When reheating, a gentle warm-up on the stove or in the microwave will help avoid the vegetables becoming mushy.

Ingredients

Main Ingredients

2 cups of sweet potatoes, peeled and diced
1 can of chickpeas, drained and rinsed
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, diced
1 onion, chopped
2 cloves of garlic, minced
1 cup of vegetable broth
1 can of diced tomatoes
1 tsp of ground cumin
1 tsp of ground coriander
1 tsp of cinnamon
1/2 tsp of paprika
Salt and pepper to taste
1/4 cup of dried apricots, chopped
Fresh cilantro for garnish

Instructions

Prepare the Ingredients

Start by preparing all the vegetables. Peel and dice the sweet potatoes, chop the bell peppers, zucchini, and onion, and mince the garlic.

Combine Ingredients in the Crockpot

In your crockpot, add the diced sweet potatoes, chickpeas, bell peppers, zucchini, onion, and garlic. Pour in the vegetable broth and diced tomatoes.

Add the Spices

Sprinkle the cumin, coriander, cinnamon, paprika, salt, and pepper evenly over the ingredients in the crockpot. Stir well to combine.

Cook the Tagine

Cover the crockpot and cook on low for 4-6 hours until the vegetables are tender.

Finishing Touches

About 30 minutes before serving, add the chopped dried apricots. Stir gently and allow the flavors to meld.

Serve and Enjoy

Garnish with fresh cilantro before serving. This dish pairs wonderfully with couscous or crusty bread.

Pro Tips

For an extra flavor boost, consider adding a pinch of saffron or a splash of lemon juice just before serving.

Troubleshooting Common Issues

If you find that your tagine is too watery, this could be due to excess liquid from the diced tomatoes or broth. To remedy this, let it simmer uncovered for the last 30 minutes of cooking to allow some of the moisture to evaporate. On the other hand, if it feels too dry, stir in a bit more vegetable broth or water to achieve your desired consistency.

Another common issue is uneven cooking. Make sure to cut the vegetables into similar-sized pieces to ensure they cook at the same rate. Denser vegetables like sweet potatoes might take longer to cook than softer ones such as zucchini, so layering them with firmer vegetables on the bottom of the crockpot can help.

Variations to Try

Feel free to customize this recipe based on seasonal vegetables or personal preferences. Root vegetables like carrots or parsnips can make excellent substitutes for sweet potatoes, while seasonal greens, such as kale or spinach, can be added in the last 10 minutes of cooking for a nutritional boost. If you want to incorporate some heat, experimenting with harissa paste can introduce a wonderful peppery flavor.

For a more filling version, try incorporating quinoa or farro into the mix. Simply add it to the crockpot along with the broth, adjusting the liquid amounts accordingly. You may need to extend the cooking time slightly depending on the grain, so keep an eye on the tenderness of the vegetables.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well in this recipe. Just adjust the cooking time as needed.

→ Is this recipe vegan?

Absolutely! All the ingredients used are plant-based.

→ Can I make this recipe ahead of time?

Yes, you can prepare it the night before and let it cook all day on low. It tastes even better the next day!

→ What can I serve this with?

This dish goes great with couscous, quinoa, or even some crusty bread to soak up the sauce.