Slow Cooker Chickpea Tangine
Slow Cooker Chickpea Tangine! You've gotta try this amazing vegan crock-pot meal. Packed with flavor, protein and fiber. Vegan + Gluten-Free.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 4 garlic cloves, finely chopped
- 1 tablespoon flour
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 3 tablespoons maple syrup
- 1 inch fresh ginger, finely chopped
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- salt and black pepper
- 1/2 cup chopped dried apricots
- 2 14 ounce cans chopped tomatoes
- 2 14 ounce cans chickpeas
- 1/3 cup chopped cilantro
Instructions
- Heat oil in a large skillet over medium heat. Add the onions, garlic and carrots and saute for 5-10 minutes until soft. Toss flour with cooked vegetables and gradually mix in vegetable broth until no lumps remain. Stir in maple syrup and tomato paste and mix well.
- Add ginger, herbs, spices with salt & pepper to taste. Add in chopped tomatoes and mix together. Place everything into the slow cooker along with the chickpeas and dried apricots. Stir to combine.
- Cook on high for 3-4 hours on high. Before serving, stir in chopped cilantro.
- Serve over cooked couscous.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 77gProtein: 16gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 1198mgPotassium: 1439mgFiber: 17gSugar: 31gVitamin A: 6724IUVitamin C: 28mgCalcium: 213mgIron: 7mg