Chickpea and Mushroom Tagine

Name: Chickpea and Mushroom Tagine
Cook time: 6 h
Total time: 6 h
Yield: Serves 4 to 6
Cuisine: Moroccan
Ingredients: 6 dried apricots, quartered; 1 (14.5-ounce) can diced tomatoes, drained; Salt and freshly ground black pepper; 1½ cups vegetable broth; 1 (9-ounce) can artichoke hearts, drained and quartered; ¼ cup golden raisins; ½ cup thawed frozen peas; ½ teaspoon ground cumin; 1 teaspoon sweet paprika; ¼ teaspoon cayenne pepper; ½ teaspoon ground turmeric; 3 cups cooked chickpeas or two 15-ounce cans chickpeas, rinsed and drained; 1 large red bell pepper, seeded and chopped; 8 ounces portobello mushroom caps, gills scraped out and discarded, cut into 1-inch dice; 2 teaspoons olive oil (optional); 1 large yellow onion, chopped; 3 garlic cloves, minced; 1 teaspoon grated fresh ginger; 2 teaspoons ground coriander; 2 tablespoons minced fresh flat-leaf parsley or cilantro, for garnish; ¼ cup toasted sliced almonds, for garnish; Freshly cooked couscous or rice, for serving; ¼ cup pitted green olives (preferably imported), halved; 1 tablespoon fresh lemon juice; 2 tablespoons almond butter

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

A tagine is a Moroccan stew cooked slowly in an earthenware pot that is also called a tagine. Happily, a tagine also cooks well in a slow cooker! Serve this fragrant stew over freshly cooked couscous or rice.

Ingredients

2 teaspoons olive oil (optional)
1 large yellow onion, chopped
3 garlic cloves, min

Africa
Morocco
Gluten-free
Vegan
Mediterranean
Microwave

Method

For the best flavor, heat the oil in a medium-size skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic, ginger, coriander, paprika, cumin, turmeric, and cayenne and cook for 1 minute longer. Alternatively, omit the oil and sauté these ingredients in a few tablespoons of water or combine them in a microwave-safe bowl with