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You are here: Home / Recipes / Crock-Pot Moroccan Tagine (Vegetarian Version)

Crock-Pot Moroccan Tagine (Vegetarian Version)

Written by: Crock-Pot Ladies 4 Comments

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Crock-Pot Moroccan Tagine

This flavorful Crock-Pot Moroccan Tagine is great for the chilly Fall evenings. Great taste & great colors pleases the eye as well as the tummy!

Crock-Pot Moroccan Tagine

Crock-Pot Moroccan Tagine

I love cooking new vegetarian dishes. Not only is it great for your body but great for your wallet!

This Moroccan inspired dish can be made with chicken but I decided to make a vegetarian version this time around. If you’d rather add the chicken, just add 2 skinless and boneless breasts cut into chunks into the recipe.

In addition to tasting great, I love how colorful this stew is. Great bright colors with the squash, tomatoes and carrots!

Print Recipe
Crock-Pot Moroccan Tagine Recipe
Print Recipe
Crock-Pot Moroccan Tagine Recipe
Rating
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Servings 6people
Cook Time 6hours on LOW
Ingredients
  • 1 tablespoon Olive Oil
  • 1 whole Onion chopped
  • 3 cloves Garlic minced
  • 1 whole Butternut Squash peeled, seeded and diced
  • 30 ounces Canned Garbanzo Beans drained and rinsed, AKA Chick Peas
  • 29 ounces Canned Fire Roasted Tomatoes with juice
  • 2 whole Fresh Carrots peeled and diced
  • 18 ounces Vegetable Broth
  • 1 tablespoon Granulated Sugar
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Salt
  • 1 teaspoon Chili Powder
Servings: people
Ingredients
  • 1 tablespoon Olive Oil
  • 1 whole Onion chopped
  • 3 cloves Garlic minced
  • 1 whole Butternut Squash peeled, seeded and diced
  • 30 ounces Canned Garbanzo Beans drained and rinsed, AKA Chick Peas
  • 29 ounces Canned Fire Roasted Tomatoes with juice
  • 2 whole Fresh Carrots peeled and diced
  • 18 ounces Vegetable Broth
  • 1 tablespoon Granulated Sugar
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Salt
  • 1 teaspoon Chili Powder
Servings: people
Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 6people
Cook Time 6hours on LOW
Instructions
  1. Saute onion and garlic in olive oil until soft.
  2. Mix the other ingredients in the 6 quart crock-pot.
  3. Add onion and garlic and stir.
  4. Cook on low for about 6 hours.
  5. Carrots should be tender.
  6. Serve over couscous or rice if desired.
Recipe Notes

* I cheated and bought the already peeled squash from the store. They didn't have the type that was chopped up too or I would have bought this. I would not however make this with frozen squash.

If you like this recipe or find it useful, it would be lovely if you would consider leaving a nice 4 or 5 star rating. Rating is done by clicking on the stars above.
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Filed Under: Entrees, Fall Recipes Tagged With: Beans, Butternut Squash, Carrots, Chickpeas, Coriander, Frugal, Garbanzo Beans, Gluten Free, Healthy, Squash, Stew, Tomatoes, Vegan, Vegetable Broth, Vegetarian

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Comments

  1. Isabella says

    September 11, 2012 at 5:49 AM

    This dish would be great using Quorn ‘chicken’ pieces. Very healthy, low fat,high protein and reasonable cost. Saute as you would chicken,
    then add to crock pot – alternatively, saute then add to pot last 20 mins of cooking time. Quorn rarely spoils or dries out.

    Reply
  2. Isabella says

    September 11, 2012 at 5:55 AM

    This dish would be great using a healty vegetarian subsitute such as quorn ‘chicken pieces. Low fat, high protein, reasonable cost. Simply saute as you would chicken, then add to crock pot. Alternatively, saute, then add to pot last 20 mins of cooking time. Quorn rarely spoils or dries out.

    Reply
  3. Melissa says

    May 28, 2013 at 3:52 PM

    This looks like a great dish! I pinned it 🙂

    Reply
    • Lady Katie says

      May 28, 2013 at 8:22 PM

      Thank you! We love to hear what our readers thing about the recipes.

      Reply

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