Easy and full of flavor, this vegetarian Crock-Pot Moroccan Tagine recipe is slow cooked all day and can be served over couscous or rice for a healthy dinner any day of the week!
Slow Cooker Vegetarian Moroccan Tagine
I love trying out new vegetarian dishes for my family. Not only is it great for your body, but many vegetarian recipes are great for your wallet too!
This Moroccan inspired dish is bright and colorful with butternut squash, tomatoes and carrots. While the garbanzo beans add a nice dash of healthy protein.
Not only is this recipe vegetarian but it is vegan too. Meaning, no animal products at all.
You can get this recipe prepped and in the slow cooker in just a matter of minutes and let this stew simmer away in your slow cooker pretty much all day.
Then when it comes time to eat dinner you can eat it straight or cook up some couscous or rice and spoon the tagine over which helps make a complete protein.
Equipment Needed For Crock-Pot Vegetarian Moroccan Tagine Recipe:
- 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Medium Skillet
- Wooden Spoon
- Cutting Board
- Can Opener
- Measuring Spoons
Frequently Asked Questions
This recipe can be prepared ahead of time and reheated. In fact, I like to make this recipe and store in individual meal prep bowls with rice or couscous in the refrigerator or freezer so that I have lunches that are easy to reheat. I just pop the containers in the microwave to reheat. Perfect for work lunches!
This Moroccan tagine freezes beautifully. To freeze, simply allow the stew to cool before packing away in freezer containers. Label your containers and store them in the freezer for up to 6 months.
If you are not a vegetarian and want to add meat to this recipe you could easily add diced raw chicken or cubed beef stew meat to the slow cooker. The cooking time should be about the same as if you were making this recipe vegetarian. You can also use chicken or beef broth instead of the vegetable broth.
Yes! Don’t toss the liquid from canned garbanzo beans (AKA chickpeas) because you can make aquafaba with it! What is aquafaba you may be wondering? Well it is a vegetarian egg white replacement. You can use aquafaba as a binder in recipes like cakes, cookies and mayo or whip it up into stiff peaks and use in replacement for meringue. America’s Test Kitchen has a great article all about aquafaba!
This recipe for Crock-Pot Vegetarian Moroccan Tagine is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
More Tasty Vegetarian Slow Cooker Recipes!
- 6 Quart Crock-Pot Recipes
- 6.5 Quart Crock-Pot Recipes
- 7 Quart Crock-Pot Recipes
- Entrée Recipes
- Fall Recipes
Crock-Pot Vegetarian Moroccan Tagine Recipe
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Medium Yellow Onion (Peeled And Diced)
- 3 Cloves Garlic (Peeled And Minced)
- 1 Medium Butternut Squash (Peeled, Seeded And Diced)
- 30 Ounce Canned Garbanzo Beans (Drained And Rinsed)
- 29 Ounces Canned Fire Roasted Tomatoes (With Juice)
- 2 Medium Carrots (Peeled And Diced)
- 18 Ounces Vegetable Broth
- 1 Tablespoon Granulated Sugar
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Ground Coriander
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Ground Chili Powder
- Heat a medium skillet over medium-high heat on the stove-top. Add the olive oil and saute the onion and garlic in the oil until the onion is translucent.
- Add the cooked onion, garlic and remaining ingredients to a 6 quart or larger slow cooker and stir to combine.
- Cover and cook on LOW for 6 to 8 hours or until the carrots and butternut squash are tender.
- Serve plain or over cooked couscous or rice if desired.
- Dig in and enjoy!