Ingredients

• 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
• Lemons

Instructions

1. 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.
2. 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.
3. 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.