Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon extra virgin olive oil
  • 1 large onion (diced)
  • 3 carrots (diced)
  • 2 tablespoon ras el hanout
  • ¼ cup tomato paste
  • 1 lb sweet potatoes (cubed)
  • 2 tablespoons minced ginger
  • 1 teaspoon sea salt
  • ¾ cup dried apricots (cut in half)
  • 8 pitted dates (quartered)
  • 4 cloves garlic (minced)
  • 2 sticks cinnamon
  • 2 14-ounce cans of chickpeas (drained and rinsed)
  • Steamed couscous, chopped toasted almonds, cilantro, mint, olives, and lemons (to serve)

Instruction

  • Crockpot Method: Heat the olive oil in a large pan over medium-high heat. Add the onion and saute, stirring occasionally, until it starts to brown, about 5 minutes. Add the carrots and cook for about 5 minutes. Add the ras el hanout and tomato paste to the pot and let it cook for 2 minutes, or until the tomato paste starts to caramelize. Instant Pot Method: Press the saute button on the Instant Pot. Add the olive oil and, once hot, add the onion and cook for 3-4 minutes, until it starts to brown. Add the carrots and cook for another 3-4 minutes, stirring regularly. Add the ras el hanout and tomato paste and let it cook for 30 seconds until the tomato paste starts to caramelize. 
  • Crockpot Method: Transfer everything into your crockpot. Add the sweet potatoes, apricots, ginger, salt, dates, garlic, cinnamon sticks, and 4 cups of water to your crockpot and stir well. Set your crockpot for 8 hours on low.Instant Pot Method: Add the sweet potatoes, apricots, ginger, salt, dates, garlic, cinnamon sticks, and 4 cups of water to your Instant Pot. Secure the lid and put the valve into the sealed position. Turn on the Manual or Pressure Cook function and pressure cook for 8 minutes. Let the pressure release naturally for 10 minutes and then manually vent to release the remaining pressure.
  • Both Methods: When the tagine has finished cooking, stir in the chickpeas. Let them warm for a few minutes then serve the tagine over some steamed couscous with some chopped almonds, cilantro, mint, olives, and a squeeze of lemon over top.