Chickpea and Carrot Tagine

Chickpea and Carrot Tagine 1

Slow cooker weather is back (and better than ever). It’s starting to get chilly in the DC metro area, so I decided it was a perfect time to make my first Chickpea and Carrot Tagine of the season. This recipe is a go-to of mine when my refrigerator is bare. Relying on frozen and canned produce, this Chickpea and Carrot Tagine uses pantry staples and requires little prep work. After 10 minutes of prep and 6 to 8 hours of hands-off cooking, you have a filling, veggie-rich meal ready for packing in your weekday lunches!

Chickpea and Carrot Tagine 2

Chickpea and Carrot Tagine
Servings: 8
Author: Colleen
  • 1-16 ounce bag of dried chickpeas, soaked and rinsed
  • 1-12 ounce bag of frozen carrots
  • 1 large onion
  • 1-16 ounce bag of frozen spinach
  • 1-28 ounce can of no-salt-added diced tomatoes
  • 1/4 cup raisins
  • 2 tablespoons jarred minced garlic
  • 1 cup water
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon turmeric
  • 1 tablespoon + 1 teaspoon cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  1. Combine all ingredients in a large slow cooker. Cook on low heat for 6 to 8 hours. Serve over brown rice or whole wheat couscous. 

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