Moroccan Chickpea Tagine with Lemon-Parsley Rice

A fragrant, slow-cooked Moroccan tagine featuring tender chickpeas, diced vegetables, and warm spices, served with fluffy white rice infused with lemon zest and dried parsley.

• Prep: 20 min
• Cook: 6 hr
• Total: 6 hr 20 min
• Servings: 12
• Cuisine: African
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Vegan
• Vegetarian
• High-Fiber
• Pescatarian

Tags

• one-pot
• slow cooker
• healthy
• comfort food
• savory
• rich

Ingredients

• 2 tablespoons olive oil
• 2 large yellow onions, chopped
• 6 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon dried ginger
• 1 teaspoon paprika
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon red pepper flakes (optional, for a kick)
• 2 (28 ounce) cans crushed tomatoes
• 4 (15 ounce) cans chickpeas, rinsed and drained
• 4 large carrots, peeled and sliced
• 4 celery stalks, sliced
• 6 cups vegetable broth
• 4 cups white rice
• 8 cups water (for rice)
• 2 tablespoons lemon zest
• 4 tablespoons dried parsley
• Salt and black pepper to taste
• Salt and black pepper to taste

Instructions

1. Heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven (or the bowl of your slow cooker if it’s stovetop safe) over medium heat.
2. Add 2 chopped yellow onions and cook until softened, about 5-7 minutes. Stir in 6 minced garlic cloves and cook for another minute until fragrant.
3. Stir in 2 teaspoons ground cumin, 1 teaspoon ground turmeric, 1 teaspoon dried ginger, 1 teaspoon paprika, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon red pepper flakes (if using). Cook for 1 minute until aromatic.
4. Add 2 (28 ounce) cans crushed tomatoes, 4 (15 ounce) cans chickpeas, 4 sliced carrots, 4 sliced celery stalks, and 6 cups vegetable broth. Stir to combine.
5. Bring to a gentle simmer, then cover and transfer to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours, until vegetables are very tender and flavors have melded.
6. About 30 minutes before serving, prepare the lemon-parsley rice. In a large saucepan, combine 4 cups white rice and 8 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Once cooked, stir in 2 tablespoons lemon zest and 4 tablespoons dried parsley. Season with salt and black pepper to taste.
7. Season the tagine with salt and black pepper to taste. Ladle the Moroccan Chickpea Tagine over the lemon-parsley rice and serve warm.

Nutrition (per serving)

• Calories: 485
• Protein: 19.5 g
• Carbohydrates: 84.7 g
• Fat: 8.6 g
• Fiber: 17.5 g
• Sodium: 630 mg
• Saturated Fat: 1.2 g
• Sugar: 12.8 g