If you’re searching for a comforting, flavorful meal that practically prepares itself, then you’re in for a treat with this Sweet Potato and Chickpea Slow Cooker Tagine Recipe. It’s a stew bursting with warm spices and vibrant vegetables, slow-cooked to tender perfection. The recipe melds the natural sweetness of sweet potatoes with the hearty texture of chickpeas, all infused with rich North African-inspired seasonings. It’s cozy, nourishing, and effortlessly delicious—a true weeknight winner that invites you to savor every spoonful.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a vital role in building the layers of flavor and texture in this tagine. From the earthy sweetness of sweet potatoes to the smoky warmth of paprika, every element comes together to create an unforgettable dish.
- Onion: Adds a savory base with a subtle sweetness that melts into the sauce as it cooks.
- Sweet potato: Contributes creamy texture and natural sweetness that balances the spices perfectly.
- Red bell pepper: Brings a pop of color and gentle sweetness for vibrancy.
- Aubergine (eggplant): Adds a luscious, meaty texture that absorbs all the delicious spices.
- Chickpeas (400g can): Provide plant-based protein and a satisfying bite to the stew.
- Tinned tomatoes (400g can): Create a rich, tangy tomato base to tie the flavors together.
- Ground cumin: Introduces a warm, earthy aroma essential to tagine dishes.
- Ground turmeric: Offers mild bitterness and a beautiful golden hue.
- Smoked paprika: Delivers a smoky depth that lifts the overall flavor profile.
- Ground cinnamon: Adds a sweet, fragrant hint that complements the other spices.
- Salt and black pepper: Season to taste and bring all the ingredients into harmonious balance.
- To serve: Couscous, yogurt (or soy yogurt for a vegan twist), and fresh mint provide creamy, cooling, and aromatic contrast.
How to Make Sweet Potato and Chickpea Slow Cooker Tagine Recipe
Step 1: Prepare the Vegetables
Start by peeling and chopping your onion, sweet potato, red bell pepper, and aubergine into roughly 1-inch chunks. This size allows the vegetables to cook evenly and hold their shape in the slow cooker, so you’ll enjoy distinct textures with every bite.
Step 2: Assemble in Slow Cooker
Next, add all the prepped vegetables along with the drained chickpeas, tinned tomatoes, and the blend of spices—ground cumin, turmeric, smoked paprika, cinnamon, salt, and black pepper—directly into your slow cooker. This step is where all those beautiful aromas and flavors start to mingle and infuse the dish.
Step 3: Cook the Tagine
Cover your slow cooker and set it to high, letting it work its magic for about 4 hours. Stir once halfway through to ensure everything cooks evenly. The slow heat will soften your vegetables perfectly and develop a rich, comforting sauce.
Step 4: Serve and Enjoy
Once the vegetables are tender and the sauce is thickened, your Sweet Potato and Chickpea Slow Cooker Tagine Recipe is ready to be served. Spoon it over fluffy couscous, add a generous dollop of yogurt, and sprinkle fresh mint on top. It’s a meal that feels like a warm hug on a plate.
How to Serve Sweet Potato and Chickpea Slow Cooker Tagine Recipe
Garnishes
Garnishing your tagine elevates both flavor and presentation. A spoonful of creamy yogurt adds a cooling contrast to the warm spices, while fresh mint lends bright, refreshing notes that brighten every mouthful. Don’t be shy with the toppings—they bring extra personality to your dish!
Side Dishes
While couscous is the classic accompaniment, feel free to experiment. Serve your tagine over fluffy quinoa, creamy polenta, or even warm, crusty bread to soak up the sauce. These sides make the meal even heartier and perfect for sharing around the table.
Creative Ways to Present
For a festive touch, serve your Sweet Potato and Chickpea Slow Cooker Tagine Recipe in beautiful tagine cookware or rustic bowls to highlight its authentic roots. Garnish with toasted almonds or chopped coriander for added texture and visual appeal. Presentation is the final ingredient that makes every bite memorable.
Make Ahead and Storage
Storing Leftovers
This tagine keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight, making your leftovers even tastier the next day. Just give it a gentle stir before reheating.
Freezing
If you want to save some for later, this recipe freezes wonderfully. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating to enjoy a quick, wholesome meal anytime.
Reheating
Reheat your tagine gently on the stovetop or in the microwave, stirring occasionally to ensure even warmth. Add a splash of water or vegetable stock if it seems too thick. Serve fresh garnishes like mint and yogurt after reheating for the best experience.
FAQs
Can I make this Sweet Potato and Chickpea Slow Cooker Tagine Recipe vegan?
Absolutely! The recipe is naturally vegan if you skip dairy yogurt or use soy yogurt as suggested. It’s a hearty, plant-based dish everyone will love.
What can I substitute for aubergine if I don’t like it?
If aubergine isn’t your favorite, you can replace it with zucchini or butternut squash. Both will provide a similar texture and absorb the spices beautifully.
Is it possible to make this recipe on the stovetop?
Yes! Simply cook the vegetables and spices in a large pot over medium heat, simmering with the tomatoes until tender, about 40-50 minutes, stirring occasionally.
Can I add meat to this tagine?
While this Sweet Potato and Chickpea Slow Cooker Tagine Recipe is fantastic as a vegetarian dish, you can add cubed chicken or lamb for a non-vegetarian version. Just brown the meat before adding it to the slow cooker.
How spicy is this tagine recipe?
This recipe has warm, aromatic spices but is not particularly spicy hot. If you like heat, feel free to add a pinch of chili flakes or fresh chili to taste.
Final Thoughts
This Sweet Potato and Chickpea Slow Cooker Tagine Recipe is the kind of meal that warms you inside out and brings a vibrant splash of flavor to any table. Its combination of rich spices, tender vegetables, and comforting textures makes it a true crowd-pleaser, whether you’re cooking for family or cozying up solo. I can’t wait for you to try it and discover why it quickly became one of my favorite slow cooker dishes to share and savor.
Print
Sweet Potato and Chickpea Slow Cooker Tagine Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: North African
- Diet: Vegetarian
Description
This Sweet Potato and Chickpea Slow Cooker Tagine is a hearty, flavorful vegetarian dish inspired by North African cuisine. Combining tender sweet potatoes, smoky spices, and protein-rich chickpeas, this comforting slow-cooked stew is perfect for a nutritious and easy meal. Serve it over couscous with a refreshing dollop of yogurt and fresh mint for a vibrant, wholesome dinner that’s perfect for busy weeknights.
Ingredients
Vegetables
- 1 onion, peeled and chopped
- 1 medium sweet potato, peeled and cut into 1-inch chunks
- 1 red bell pepper, chopped
- 1 medium aubergine (eggplant), cut into chunks
Other Ingredients
- 1 (400g) can chickpeas, drained (about 1 1/4 cups)
- 1 (400g) can tinned tomatoes (about 1 1/3 cups)
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1/4 tsp ground cinnamon
- Salt and black pepper, to taste
To Serve
- Couscous
- Yogurt (soy yogurt for vegan option)
- Fresh mint, for garnish
Instructions
- Prepare the Vegetables: Peel and chop the onion into pieces. Peel the sweet potato and cut into 1-inch chunks. Chop the red bell pepper and cut the aubergine into chunks about the same size to ensure even cooking.
- Assemble in Slow Cooker: Place all the chopped vegetables in the slow cooker. Add the drained chickpeas and canned tinned tomatoes. Sprinkle in the ground cumin, ground turmeric, smoked paprika, ground cinnamon, salt, and black pepper. Stir gently to combine all ingredients evenly.
- Cook: Cover the slow cooker with its lid and cook on high heat for 4 hours. About halfway through cooking, stir everything gently to promote even heat distribution and prevent sticking.
- Serve: Once the vegetables are tender and the flavors melded, serve the tagine hot over cooked couscous. Add a dollop of yogurt or soy yogurt and garnish with fresh mint leaves for added freshness and creaminess.
Notes
- You can substitute couscous with quinoa or rice for a gluten-free option.
- For extra protein, consider adding cooked lamb or chicken if not vegetarian.
- The slow cooker method intensifies the flavors and makes the vegetables tender without much hands-on time.
- Adjust the spices according to your taste preference, adding more smoked paprika for smokiness or cinnamon for warmth.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day.
