This Moroccan-style stew gets its complex flavor from a combination of sweet paprika and garam masala (a blend of warm spices), along with onions, garlic and orange zest, all of which perfume the sauce. Slow cooker size: 5–7 quarts.
Why This Recipe Works
Since many vegetables would be obliterated after hours in a slow cooker, the chefs opted to stir in softened bell peppers and jarred artichokes at the end, cooking them just enough to heat through. To continue with the Mediterranean flavor profile, they added chopped kalamata olives and Greek yogurt to the stew. Golden raisins and honey delivered a touch of sweetness, while fresh cilantro brightened up the dish before serving. While the chefs preferred the flavor and texture of jarred whole baby artichokes, you can substitute 12 ounces of frozen artichoke hearts (thawed and patted dry) for the jarred.
Recipes reprinted with permission from The Complete Slow Cooker: From Appetizers to Desserts—400 Must-Have Recipes that Cook While You Play (or Work) by the Editors at America’s Test Kitchen. Photography by America’s Test Kitchen. Note: Not all recipes in this cookbook are gluten-free but most can be easily adapted.Yields 6 servings
- 2 onions, chopped fine
- 3 tablespoons extra-virgin olive oil, divided, more for drizzling
- 8 garlic cloves, minced
- 4 teaspoons paprika
- 2 teaspoons garam masala
- 4 cups gluten-free vegetable broth, more as needed
- 2 cups water
- 1 pound (21/2 cups) dried chickpeas, picked over and rinsed
- 2 (2-inch) strips orange zest
- 2 red bell peppers, stemmed, seeded and cut into 1/4 inch-wide strips
- 2 cups jarred whole baby artichokes, packed in water, halved, rinsed and patted dry
- 1/2 cup pitted kalamata olives, chopped coarse
- 1/2 cup golden raisins
- 1/2 cup plain Greek yogurt of choice
- 1/2 cup minced fresh cilantro
- 2 tablespoons honey
- Salt and pepper
1Microwave onions, 2 tablespoons oil, garlic, paprika and garam masala in bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to a slow cooker. Stir in broth, water, chickpeas and orange zest. Cover and cook until chickpeas are tender, 8 to 9 hours on high.
2Microwave bell peppers with remaining 1 tablespoon oil in bowl, stirring occasionally, until tender, about 5 minutes. Discard orange zest. Stir bell peppers, artichokes, olives and raisins into tagine. Cover and cook on high until heated through, about 10 minutes.
3Whisk 1/2 cup hot cooking liquid and yogurt together in bowl (to temper). Then stir mixture back into slow cooker. Stir in cilantro and honey. Adjust consistency with extra hot broth as needed.
4Season with salt and pepper to taste. Drizzle individual portions with extra oil and serve.