Best 3 Slow Cooker Root Vegetable Tagine Recipes

Embark on a culinary journey to North Africa with this tantalizing slow-cooker root vegetable tagine, a delightful vegetarian dish brimming with Moroccan flavors. Immerse yourself in the aromatic embrace of cumin, ginger, and paprika, expertly blended with sweet potatoes, carrots, parsnips, and turnips. This wholesome tagine promises a symphony of textures and flavors, enhanced by the addition of plump raisins, briny olives, and toasted almonds. Accompany this hearty tagine with fluffy couscous or crusty bread for a complete and satisfying meal. Alternatively, explore variations such as the vegan root vegetable tagine, featuring chickpeas and lentils instead of chicken. For a more substantial option, try the chicken and root vegetable tagine, where tender chicken thighs mingle with the vibrant medley of vegetables. Whichever recipe you choose, prepare to indulge in a comforting and flavorful dish that celebrates the vibrant culinary heritage of Morocco.

Here are our top 3 tried and tested recipes!

ROOT VEGETABLE TAGINE WITH SWEET POTATOES, CARROTS, TURNIPS, AND SPICE-ROASTED CHICKPEAS

Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas image

Provided by Molly Stevens

Categories Roast Low Fat Low Cal High Fiber Dinner Chickpea Root Vegetable Carrot Turnip Sweet Potato/Yam Healthy Low Cholesterol Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 24

Ingredients

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon caraway seeds
1/2 teaspoon dried crushed red pepper
1/4 teaspoon turmeric
4 1/2 teaspoons coarse kosher salt, divided
1/2 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
3 garlic cloves, minced
1 1/2 tablespoons tomato paste
1 1/4 cups 1/2-inch cubes peeled carrots
1 celery stalk, chopped
4 cups water
1 1/4 pounds red-skinned sweet potatoes
(yams), peeled, cut into 1-inch cubes
1 pound turnips (about 2 medium), peeled, cut into 3/4-inch wedges
3/4 cup brine-cured green olives, pitted, coarsely chopped
1/4 cup sun-dried tomatoes (about 1 ounce; not oil-packed), thinly sliced
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh cilantro
1 teaspoon dried mint
1 10-ounce box plain couscous (cooked according to package directions)
Spice-Roasted Chickpeas

Steps:

Toast coriander, cumin, and caraway seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Transfer to small bowl. Add red pepper, turmeric, and 1/2 teaspoon salt.
Mix lemon slices, lemon juice, and 4 teaspoons coarse salt in small skillet. Bring to boil. Reduce heat, cover, and simmer until lemon slices are almost tender, about 10 minutes. Cool preserved lemon. Drain and chop. DO AHEAD: Spice blend and preserved lemon can be made 1 week ahead. Store spice blend airtight at room temperature. Transfer preserved lemon to small bowl; cover and chill.
Heat olive oil in heavy large pot over medium-high heat. Add onion; sprinkle with salt and sauté until beginning to soften, about 5 minutes. Add toasted spice blend, garlic, and tomato paste; stir 1 minute. Add carrots and celery; stir 2 minutes. Add chopped preserved lemon, 4 cups water, sweet potatoes, turnips, olives, and sun-dried tomatoes. Simmer with lid ajar until vegetables are tender, stirring occasionally, about 35 minutes. Stir in parsley, cilantro, and mint. Season to taste with salt and pepper. Remove from heat and let stand 10 minutes to allow flavors to blend.
Spoon couscous into large bowl, spreading out to edges and leaving well in center. Spoon vegetable tagine into well in center. Sprinkle Spice-Roasted Chickpeas over and serve.

SLOW-COOKER CHICKPEA TAGINE

Slow-Cooker Chickpea Tagine image

While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir this dish too much, as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. -Raymond Wyatt, West St. Paul, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 4h20m

Yield 12 servings.

Number Of Ingredients 20

Ingredients

1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
2 medium zucchini, cut into 1/2-inch pieces
1 medium sweet red pepper, coarsely chopped
1 medium onion, coarsely chopped
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
12 dried apricots, halved
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1 can (14.5 ounces) crushed tomatoes
2 to 3 teaspoons harissa chili paste
2 teaspoons honey
1/4 cup chopped fresh mint leaves
Plain Greek yogurt, optional
Optional: Additional olive oil, honey and fresh mint

Steps:

Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.

Nutrition Facts : Calories 127 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges

5-A-DAY TAGINE

5-a-day tagine image

Get your day's vegetable quota all in one go. Great for feeding a group, or freeze portions

Provided by Good Food team

Categories Dinner, Main course

Time 45m

Number Of Ingredients 9

Ingredients

4 carrots, cut into chunks
4 small parsnips, or 3 large, cut into chunks
3 red onions, cut into wedges
2 red peppers, deseeded and cut into chunks
2 tbsp olive oil
1 tsp each ground cumin, paprika, cinnamon and mild chilli powder
400g can chopped tomato
2 small handfuls soft dried apricots
2 tsp honey

Steps:

Heat oven to 200C/fan 180C/gas 6. Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat. Roast for 30 mins until tender and beginning to brown.
Meanwhile, fry the spices in the remaining oil for 1 min - they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, honey and a can of water. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. Serve with couscous or jacket potatoes.

Nutrition Facts : Calories 272 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 32 grams sugar, Protein 7 grams protein, Sodium 0.35 milligram of sodium

Tips:

Choose the right vegetables: Root vegetables such as carrots, parsnips, turnips, and rutabagas are all great choices for this tagine. They hold their shape well and absorb the flavors of the spices.
Don't overcrowd the slow cooker: Make sure there is enough space for the vegetables to cook evenly. If the slow cooker is too crowded, the vegetables will steam instead of roast.
Add enough liquid: The vegetables should be covered with liquid, but not swimming in it. Too much liquid will make the tagine watery.
Use a variety of spices: This tagine is a great way to use up leftover spices. Try a combination of cumin, coriander, paprika, and turmeric.
Cook on low for best flavor: Cooking the tagine on low for 8-10 hours allows the flavors to develop and deepen.

Conclusion:

This slow cooker root vegetable tagine is a delicious and healthy meal that is perfect for a busy weeknight. The vegetables are tender and flavorful, and the sauce is rich and aromatic. Serve the tagine with couscous or rice, and enjoy a taste of Morocco in your own home.