Garbanzos & Couscous

This slow cooker stew is inspired by North African tagine flavors. Chickpeas, canned tomatoes, carrots, and garlic simmer all day in chicken broth spiced with cumin, turmeric, cinnamon, nutmeg, and cayenne. The couscous goes in during the last 15 minutes to soak up the fragrant broth.

The spice combination is what sets this apart from a generic bean stew. Cumin and turmeric provide the warm, earthy base. Cinnamon and nutmeg add a subtle sweetness that’s traditional in Moroccan and Tunisian cooking. The cayenne brings just enough heat to feel present without dominating.

Dump-and-go is the whole philosophy here. Everything except the couscous goes into the crockpot raw and cooks for 8 to 10 hours on low or 3 to 4 hours on high. The long, slow cook gives the chickpeas time to absorb the spiced broth and the carrots to turn soft and sweet.

Kitchen Tips

• Cook the couscous separately before adding it to the pot. Adding dry couscous to the crockpot absorbs too much liquid too fast and turns mushy. Cooked couscous just needs to warm through.
• Use the low setting if you have time. The longer, gentler cook gives the spices more time to bloom and meld into the broth.
• Taste and adjust spices before adding the couscous. The long cook can mellow the heat, so a final pinch of cayenne or cumin at the end might be needed.

Variations

• Make it vegetarian by swapping chicken broth for vegetable stock. The spices carry enough flavor on their own.
• Add dried apricots with the chickpeas for a sweet-savory touch that’s common in Moroccan tagines.