Ingredients
Scale
- 1 medium sweet onion, finely chopped
- 1 (1-inch) piece of fresh ginger, peeled and grated
- 2 garlic cloves, minced or grated
- 4 carrots, chopped
- 1 red bell pepper, seeded and chopped
- 1 (14-ounce) can diced tomatoes
- 2 tablespoons harissa paste
- 2 teaspoons smoked paprika
- ¾ teaspoon ground cumin
- ¾ teaspoon ground cinnamon
- Kosher salt and freshly ground pepper
- Juice of ½ lemon
- 2 (14-ounce) cans chickpeas, drained and rinsed
- ½ cup fresh cilantro, chopped
- Cooked couscous or naan, for serving
- Seeds from 1 pomegranate (about 1 cup), for serving
- Fresh mint, for serving
Instructions
SLOW COOKER COOK TIME: 4 to 8 hours
- In the slow cooker pot, combine the onion, ginger, garlic, carrots, bell pepper, tomatoes, harissa, 1 cup of water, the paprika, cumin, cinnamon, and a large pinch each of salt and pepper. Stir to combine. Cover and cook on low for 6 to 8 hours, or on high for 4 to 6 hours.
- Just before serving, stir in the lemon juice, chickpeas, and cilantro and cook until the chickpeas are heated through, about 5 minutes. Add more water to thin the tagine as needed.
- Serve over couscous or with naan and top with pomegranate seeds and mint.
- Store any leftovers refrigerated in an airtight container for up to 3 days.
PRESSURE COOKER COOK TIME: 11 minutes, plus additional time to come to pressure
- In the pressure cooker pot, combine the onion, ginger, garlic, carrots, bell pepper, tomatoes, harissa, 1 cup of water, the paprika, cumin, cinnamon, and a large pinch each of salt and pepper. Stir to combine.
- Lock the lid in place and cook on high pressure for 6 minutes. Quick or natural release, then open when the pressure subsides.
- Using the sauté function, stir in the lemon juice, chickpeas, and cilantro, and simmer on low until the chickpeas are heated through, about 5 minutes. Add more water to thin the tagine as needed.
- Finish as directed for the slow cooker.
STOVETOP COOK TIME: 30 minutes
- Heat 2 tablespoons of olive oil in a large pot set over medium-high heat. When the oil shimmers, add the onion, ginger, and garlic, and cook until fragrant, 3 to 5 minutes. Add the carrots and bell pepper and continue cooking 5 minutes more, until the carrots have softened. Add the tomatoes, harissa, 1 cup of water, the paprika, cumin, cinnamon, and a large pinch each of salt and pepper. Stir to combine. Cover and cook until the tagine has thickened and is the consistency of stew, 15 to 20 minutes.
- Just before serving, stir in the lemon juice, chickpeas, and cilantro and cook until the chickpeas are heated through, about 5 minutes more. Add more water to thin the tagine, as needed.
- Finish as directed for the slow cooker.