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Moroccan cuisine is a vibrant tapestry of flavors, aromas, and textures, characterized by its intricate use of spices, fresh vegetables, and slow cooking techniques. It encapsulates a culinary tradition that harmonizes the influences of Berber, Arab, and Mediterranean cultures, resulting in dishes that are both hearty and deeply satisfying. One such dish that embodies the essence of Moroccan cooking is the Crockpot Eggplant & Chickpea Tagine. This recipe offers a convenient and nutritious option for those who lead busy lives but still wish to indulge in the rich flavors of Moroccan fare.

Crockpot Eggplant & Chickpea Tagine

Dive into the vibrant world of Moroccan cuisine with this delicious Crockpot Eggplant & Chickpea Tagine. This easy-to-make dish combines the rich flavors of eggplant, chickpeas, and a blend of aromatic spices, creating a wholesome meal that's perfect for busy lives. Packed with nutrients and bursting with taste, it’s a delightful option for anyone looking to enjoy a taste of Morocco at home. Gather your ingredients and get ready for a culinary adventure that brings family and friends together!
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Ingredients
  

1 large eggplant, diced into 1-inch cubes

1 can (15 oz) chickpeas, drained and rinsed

1 large onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 carrot, diced

1 zucchini, diced

1 can (14 oz) diced tomatoes, with juices

2 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon smoked paprika

1 teaspoon turmeric powder

Salt and pepper to taste

1/4 cup dried apricots, chopped

1/4 cup slivered almonds, toasted

Fresh cilantro or parsley, for garnish

Lemon wedges, for serving

Instructions
 

Prepare the Crockpot: Begin by spraying the inside of your crockpot with a non-stick cooking spray or lightly grease it with olive oil. This will help prevent sticking.

    Layer Ingredients: In the crockpot, layer the diced eggplant, chickpeas, onion, garlic, red bell pepper, carrot, and zucchini.

      Add Tomatoes & Spices: Pour the can of diced tomatoes (with their juices) over the vegetables. Then add the vegetable broth. Sprinkle in the cumin, coriander, cinnamon, smoked paprika, turmeric, salt, and pepper. Stir gently to combine everything evenly.

        Incorporate Apricots: Add the chopped dried apricots to the mixture. They will add a lovely sweetness to the tagine.

          Cook: Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the eggplant and other vegetables are tender.

            Final Touches: Once cooking is complete, stir the tagine gently to mix the ingredients. Check for seasoning and adjust salt and pepper as needed.

              Serve: Spoon the tagine into bowls and top with toasted slivered almonds and fresh cilantro or parsley. Serve with lemon wedges on the side for a zesty finish.

                Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 4-6 servings