I love making this Slow Cooker Moroccan Vegetable Tagine when I want something a bit different but still really easy. It’s full of warm spices and soft, tender vegetables, and best of all the slow cooker does all the work!
There is one extra step at the start, cooking the onion and spices, but it’s well worth it. After that, everything goes into the slow cooker and cooks away into a delicious dish.
What is a Moroccan Tagine?
A Tagine is traditionally a slow-cooked North African dish, named after the clay pot it’s cooked in. The pot has a cone-shaped lid that helps trap steam and gently circulate moisture as it cooks, which is why the vegetables and sauces end up so soft and full of flavour.
It’s usually cooked low and slow, with warm spices, vegetables, and sometimes meat, all layered together and left to do their thing.
This slow cooker version works in a very similar way. It holds the moisture in, cooks everything gently, and gives you that same soft, rich result without needing a special pot. It’s not exactly traditional, but it’s a really easy way to get those same flavours at home.
Building flavor at the start
This is the one step you don’t want to skip.
Cooking the onion first softens it and takes away the sharpness that a slow cooker never quite handles. Then when you add the spices and tomato paste, they warm through and become much more fragrant than if they were added straight into the slow cooker.
You’ll notice the tomato paste darkens slightly and smells sweeter after a couple of minutes. That’s exactly what you’re looking for.
How to layer everything so it cooks evenly
Start with the firmer vegetables like the carrots and sweet potato. They sit closest to the heat and take the longest to soften. The softer vegetables are added later so they don’t break down too much.
Don’t stir it at the start. It might feel a bit strange, but leaving everything layered helps the vegetables cook gently and hold their shape. If everything is mixed together too early, it tends to go softer and more stew-like.
Getting the texture just right
You’re looking for vegetables that are tender but still holding their shape for that traditional Tagine experience.
By the time you reach the second stage of cooking, the carrots and sweet potato should be soft when pierced with a knife. That’s when the zucchini and eggplant go in. They only need the final few hours. Any longer and they can become too soft and lose their shape.
If your slow cooker runs hot, check a little earlier, so the vegetables don’t soften too much.
Balancing the flavors at the end
This is the part I really love. The lemon lifts everything and freshens it up. The herbs add color and a light finish, and the extra olive oil adds a bit of richness.
If you taste it before this, it can feel like something’s missing. Adjust the salt and lemon to suit your taste, especially depending on how sweet your apricots are.
The apricots add a gentle sweetness and the toasted nuts on top are optional, but definintely recommend them
Simple swaps that still work well
Pumpkin works well instead of sweet potato and gives a slightly softer texture. Green beans can be added in the last hour if you want a bit more freshness.
If you have preserved lemon, that’s a lovely addition and gives a more traditional flavor. Just use it in place of some of the fresh lemon at the end.
You can also add lamb if you want something a bit heartier. Brown small pieces first, then add them in with the carrots and sweet potato so they have time to become tender.
How to Make Slow Cooker Moroccan Vegetable Tagine
Step 1. Cook the onion, spices and tomato paste to build the flavour
Step 2. Lay the spiced onions in the bottom of the slow cooker, then prepare and chop the vegetables into even pieces. Add the carrots and kumara to the slow cooker next.
Step 3. Layer over this the red bell peppers and chickpeas, and don’t stir. Pour over the chopped tomatoes and stock
Step 4. Cook on LOW, then add zucchini and eggplant partway through and press into the sauce – again do not stir.
Step 5. Once cooked, stir lighty and add the diced apricots, fresh herbs, lemon zest and juice, honey etc to lift the dish.
Step 6. Taste, adjust if needed, and serve with couscous, or rice or just flatbreads
A few helpful notes
Can I skip the stovetop step and add everything straight to the slow cooker?
You can, but the flavor won’t be quite the same, that step at the start really helps the flavour.
Can I cook this on HIGH instead of LOW?
It’s best on LOW for this one. HIGH can cook the vegetables too quickly and make them too soft and the base layer could burn if you have a hot spot.
Can I make this ahead of time and reheat it?
Yes, it reheats very well, just add a splash of water or stock when reheating if it has thickened too much.
What should I serve with this besides couscous?
Rice or warm flatbread both work well. It’s also nice served simply with crusty bread to scoop it up.
If you enjoy this style of slow cooking, these are worth a look next:
- Slow Cooker Pumpkin & Chickpea Curry
- Slow Cooker Red Lentil Curry
- Slow Cooker Vegetarian Chili Nachos
- Slow Cooker Creamy Vegetable Alfredo
- Slow Cooker Cooking Times
Slow Cooker Moroccan Vegetable Tagine
A gently spiced slow cooker vegetable tagine with tender vegetables, chickpeas, and a light tomato broth, finished with lemon, herbs, and olive oil.
Ingredients
- 2 tablespoons olive oil
- ½ teaspoon cumin seeds (optional but recommended)
- ½ teaspoon coriander seeds (optional but recommended)
- 1 large onion, finely diced
- 4 cloves garlic, crushed
- 1 tablespoon tomato paste
- 2 teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes or cayenne (optional for heat)
- ½ teaspoon black pepper
- 1¼ teaspoons salt
- 2 carrots, sliced into thin half moons
- 1 medium sweet potato (about 10 ounces), peeled and diced into ¾-inch pieces
- 1 red bell pepper, sliced
- 1 medium zucchini, chopped into ¾-inch pieces
- 1 small eggplant, diced into ¾-inch pieces
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup vegetable stock
- 1 (14–15 ounce) can diced tomatoes
- ⅓ cup dried apricots, roughly chopped
- 1 teaspoon honey (optional)
To finish
- Juice of ½–1 lemon
- 1 tablespoon lemon zest
- 1–2 tablespoons olive oil
- Pinch salt
- ½ cup fresh cilantro/coriander, chopped
- ¼ cup fresh parsley, chopped
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the cumin seeds and coriander seeds if using, and cook for 20–30 seconds until fragrant.
- Add the diced onion and cook for 4–5 minutes until softened. Stir in the garlic for 30 seconds, then add the tomato paste and cook for about 2 minutes until it darkens slightly.
- Add the ground cumin, coriander, paprika, turmeric, cinnamon, ground ginger, red pepper flakes or cayenne if using, black pepper, and salt. Cook with the onion mixture for about 30 seconds until fragrant.
- Transfer the spiced onion mixture to the slow cooker.
- Add the carrots and sweet potato first, spreading them over the base. Add the bell pepper on top, then scatter over the chickpeas.
- Spread the diced tomatoes over the ingredients, then pour the vegetable stock evenly over the top. Do not stir.
- Cover and cook on LOW for 4 hours.
- After 4 hours, add the zucchini and eggplant, gently pressing them into the sauce. Do not stir. Continue cooking for another 2–3 hours, until the vegetables are tender but still holding their shape.
- During the final 30 minutes of cooking, stir in the chopped dried apricots and honey if using.
- When the vegetables are tender, gently stir the tagine and taste for seasoning.
- Just before serving, stir through the lemon juice, lemon zest, pinch of salt, cilantro/coriander, and parsley, then drizzle over the extra olive oil.
- Sprinkle with toasted almonds or pistachios if using, and serve hot with couscous, rice, or warm flatbread.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors settle in nicely, making it just as good the next day.
- This also freezes well. Allow it to cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat, warm gently on the stovetop or in the microwave until heated through. Add a splash of water or stock if it has thickened too much.
- Enjoy!
Notes
- You can swap the vegetables depending on what you have on hand. Pumpkin works well in place of sweet potato and gives a slightly softer texture.
- Green beans can be added in the last hour if you’d like a bit more freshness.
- If you have preserved lemon, you can use a little at the end in place of some of the fresh lemon for a more traditional flavour.
- You can also add lamb to make it heartier. Brown small pieces first, then add them in with the carrots and sweet potato so they have time to become tender.
- The tagine may taste a little flat before the final step. The lemon, herbs and olive oil added at the end bring everything together.
- Taste and adjust at the end. You may want a little more salt or lemon to suit your taste.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 244Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 7gSodium: 723mgCarbohydrates: 43gFiber: 12gSugar: 19gProtein: 7g
This nutrition calculation for Just Slow Cooker Recipes has been automated, please use your discretion with the calculation and use your own if unsure.
This is one I come back to when I want something a bit different but still easy. It’s simple to put together, and always turns out so well. Let me know if you try it.
Thank you so much for stopping by to check out this recipe and the others here on my blog. I always love sharing these slow cooker favourites with you.
If you’re not already, be sure to follow me on Pinterest for more slow cooker inspiration and delicious recipes.
Happy cooking!
Anna xo
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