Sweet potato and chickpea slow cooker tagine

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Vegetarian tagine in a bowl served with couscous and topped with yogurt and mint

A tagine (or tajine) is usually cooked in… well, a tagine. It’s a North African stew that’s named after the pot it’s cooked in, with its characteristic pointy top (something like this). I do actually have a lovely tagine, but I know not everybody does – not everyone has space in their kitchen for a piece of cookware that’s dedicated to one particular dish (to be honest, I don’t either, but I’ve crammed it in somewhere). Slow cookers are much more common, and much more versatile, so this time I thought I’d make a slow cooker tagine, with sweet potatoes and chickpeas.

Vegetarian tagine in a slow cooker

You can put whatever kinds of vegetables you like in your slow cooker, as long as you make sure it’s the kind of veg that benefits from long, slow cooking. I probably wouldn’t add courgette (zucchini) or anything similar, as it will just cook down to a squidgy mess. Something like aubergine (eggplant) is perfect – it ends up nice and juicy and soft, and melts in your mouth, but still holds its shape. You’ll often find dried fruit (dried apricots, that kind of thing) in a tagine, but I prefer using sweet potato, which adds a bit more of a subtle sweetness.

Once you’ve added your veg, you just need to add some of those amazing North African spices – cumin, cinnamon, turmeric, paprika… the flavours are gorgeous.

Vegetarian tagine in a bowl served with couscous and topped with yogurt and mint

This slow cooker tagine is perfect served with couscous and a dollop of yogurt (use soy yogurt to keep everything vegan), plus a sprinkling of chopped mint to make it feel really nice and fresh. I love this kind of healthy comfort food – such a perfect warming chickpea casserole!

Vegetarian tagine in a bowl served with couscous and topped with yogurt and mint

Sweet potato and chickpea slow cooker tagine

This slow cooker tagine couldn’t be easier to prepare – just throw everything in and turn it on!

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4.96 from 23 votes
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Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4 people
Calories: 177kcal
Author: Becca Heyes


  • 1 onion
  • 1 medium sweet potato
  • 1 red bell pepper
  • 1 medium aubergine (eggplant)
  • 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
  • 400 g tinned tomatoes (~ 1 1/3 cups)
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1/4 tsp ground cinnamon
  • Salt
  • Black pepper
  • To serve: couscous, yogurt (soy yogurt if vegan), fresh mint


  • Peel the onion and sweet potato, then cut all the vegetables into 1 inch chunks. Add them to your slow cooker, along with the chickpeas, tomatoes, spices, and a good pinch of salt and pepper.
  • Cook on high for 4 hours, stirring once halfway. Serve with couscous, with a dollop of yogurt and some fresh mint.


Nutrition Facts
Sweet potato and chickpea slow cooker tagine
Amount Per Serving (1 portion)
Calories 177 Calories from Fat 23
% Daily Value*
Fat 2.6g4%
Saturated Fat 0.3g2%
Cholesterol 0mg0%
Sodium 66mg3%
Potassium 819mg23%
Carbohydrates 33.3g11%
Fiber 10.9g44%
Sugar 11.6g13%
Protein 7.9g16%
Calcium 146mg15%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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Here’s another easy slow cooker recipe, and one of my most popular – Crock-Pot mushroom stroganoff!

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  1. Hi Becca

    This looks delicious! Like you I have a tagine tucked away in a cupboard somewhere! If I were to prepare this dish in my tagine is the cooking time any different to 4 hours? Also should I place it in the oven or on the stove top or either – its a versatile tagine.

    Many thanks


  2. Absolutely delicious! Especially if you let the spices toast in the slow cooker while you’re preparing the veg :)5 stars

    1. I’m afraid not! I’ve actually never used an Instant Pot – would you recommend them? I guess for this one you would just throw all the ingredients in, and cook it until it’s ready haha – much quicker than a slow cooker I would imagine!

  3. Looks fabulous, although I’m a bit wary of sweet potatoes just now, having had bad indigestion after eating them a couple of times recently! Parsnips, and to a lesser extent carrots, by the way, work incredibly well in that sort of dish – again, a bit of sweetness that you want in a tagine.