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Slow-Cooker Chickpea Tagine

By America's Test Kitchen

Published on October 16, 2019

Time

8 to 9 hours on high

Yield

Serves 4 to 6

Slow cooker size

4 to 7 quarts

Slow-Cooker Chickpea Tagine

Ingredients

2 onions, chopped fine3 tablespoons extra-virgin olive oil, plus extra for drizzling8 garlic cloves, minced4 teaspoons paprika 2 teaspoons garam masala 4 cups vegetable broth, plus extra as needed2 cups water 1 pound (2½ cups) dried chickpeas, picked over and rinsed2 (2-inch) orange zest strips 2 red bell peppers, stemmed, seeded, and cut into ¼-inch-wide strips2 cups jarred whole baby artichokes packed in water, halved, rinsed, and patted dry½ cup pitted kalamata olives, chopped coarse½ cup golden raisins ½ cup plain Greek yogurt ½ cup minced fresh cilantro 2 tablespoons honey Salt and pepper

Before You Begin

While we prefer the flavor and texture of jarred whole baby artichokes, you can substitute 12 ounces frozen artichoke hearts, thawed and patted dry, for the jarred.

Instructions

  1. 1. Microwave onions, 2 tablespoons oil, garlic, paprika, and garam masala in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in broth, water, chickpeas, and orange zest. Cover and cook until chickpeas are tender, 8 to 9 hours on high.
  2. Microwave bell peppers with remaining 1 tablespoon oil in bowl, stirring occasionally, until tender, about 5 minutes. Discard orange zest. Stir bell peppers, artichokes, olives, and raisins into tagine. Cover and cook on high until heated through, about 10 minutes.
  3. Whisk ½ cup hot cooking liquid and yogurt together in bowl (to temper), then stir mixture back into slow cooker. Stir in cilantro and honey. Adjust consistency with extra hot broth as needed. Season with salt and pepper to taste. Serve, drizzling individual portions with extra oil.
Slow-Cooker Chickpea Tagine
Photography by Daniel J. van Ackere. Styling by Marie Piraino.

Slow-Cooker Chickpea Tagine

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By America's Test Kitchen
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Time

8 to 9 hours on high

Yield

Serves 4 to 6

Slow cooker size

4 to 7 quarts

Ingredients

2 onions, chopped fine
3 tablespoons extra-virgin olive oil, plus extra for drizzling
8 garlic cloves, minced
4 teaspoons paprika
2 teaspoons garam masala
4 cups vegetable broth, plus extra as needed
2 cups water
1 pound (2½ cups) dried chickpeas, picked over and rinsed
2 (2-inch) orange zest strips
2 red bell peppers, stemmed, seeded, and cut into ¼-inch-wide strips
2 cups jarred whole baby artichokes packed in water, halved, rinsed, and patted dry
½ cup pitted kalamata olives, chopped coarse
½ cup golden raisins
½ cup plain Greek yogurt
½ cup minced fresh cilantro
2 tablespoons honey
Salt and pepper

Ingredients

2 onions, chopped fine
3 tablespoons extra-virgin olive oil, plus extra for drizzling
8 garlic cloves, minced
4 teaspoons paprika
2 teaspoons garam masala
4 cups vegetable broth, plus extra as needed
2 cups water
1 pound (2½ cups) dried chickpeas, picked over and rinsed
2 (2-inch) orange zest strips
2 red bell peppers, stemmed, seeded, and cut into ¼-inch-wide strips
2 cups jarred whole baby artichokes packed in water, halved, rinsed, and patted dry
½ cup pitted kalamata olives, chopped coarse
½ cup golden raisins
½ cup plain Greek yogurt
½ cup minced fresh cilantro
2 tablespoons honey
Salt and pepper

Ingredients

2 onions, chopped fine
3 tablespoons extra-virgin olive oil, plus extra for drizzling
8 garlic cloves, minced
4 teaspoons paprika
2 teaspoons garam masala
4 cups vegetable broth, plus extra as needed
2 cups water
1 pound (2½ cups) dried chickpeas, picked over and rinsed
2 (2-inch) orange zest strips
2 red bell peppers, stemmed, seeded, and cut into ¼-inch-wide strips
2 cups jarred whole baby artichokes packed in water, halved, rinsed, and patted dry
½ cup pitted kalamata olives, chopped coarse
½ cup golden raisins
½ cup plain Greek yogurt
½ cup minced fresh cilantro
2 tablespoons honey
Salt and pepper

Why This Recipe Works

This Moroccan-style stew gets its complex flavor from a combination of sweet paprika and garam masala (a blend of warm spices), along with onions, garlic, and orange zest, all of which perfume the sauce. Since many vegetables would be obliterated after hours in a slow cooker, we opted to stir in softened bell peppers and jarred artichokes at the end, cooking them just enough to heat through. To continue with the Mediterranean flavor profile, we added chopped kalamata olives and Greek yogurt to the stew. Golden raisins and honey added a touch of sweetness, while fresh cilantro brightened up the dish before serving. 

Before You Begin

While we prefer the flavor and texture of jarred whole baby artichokes, you can substitute 12 ounces frozen artichoke hearts, thawed and patted dry, for the jarred.

Instructions

  1. 1. Microwave onions, 2 tablespoons oil, garlic, paprika, and garam masala in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in broth, water, chickpeas, and orange zest. Cover and cook until chickpeas are tender, 8 to 9 hours on high.
  2. Microwave bell peppers with remaining 1 tablespoon oil in bowl, stirring occasionally, until tender, about 5 minutes. Discard orange zest. Stir bell peppers, artichokes, olives, and raisins into tagine. Cover and cook on high until heated through, about 10 minutes.
  3. Whisk ½ cup hot cooking liquid and yogurt together in bowl (to temper), then stir mixture back into slow cooker. Stir in cilantro and honey. Adjust consistency with extra hot broth as needed. Season with salt and pepper to taste. Serve, drizzling individual portions with extra oil.

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