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Slow-cooker vegetable tagine recipe
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340 ratings
These easy and tasty vegan tagine is cooked low and slow with the help of your handy piece of kitchen kit, the slow-cooker. Aubergine, courgette and sweet potato are cooked down with simple spices to make a hearty meal, perfect for a weekend. See method
Ingredients
- 1 aubergine, trimmed and cut into 3cm chunks
- 2 courgettes, trimmed and cut into 3cm chunks
- 1 red onion, cut into 2cm chunks
- 500g sweet potatoes, peeled and cut into 3cm chunks
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 3 tbsp ras el hanout
- 4 tbsp harissa paste
- 6-pack salad tomatoes, cut into wedges
- 400g tin chickpeas, drained and rinsed
- 75g dried apricots, roughly chopped
- 3 tbsp cornflour
- 1 vegetable stock pot, made up to 900ml
- 500g carton passata
- couscous, to serve (optional)
- chopped pistachios, to serve (optional)
- 30g pack fresh coriander, chopped
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1365kj
324kcal
16%
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Fat
9g
13%
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Saturates
1g
7%
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Sugars
20g
22%
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Salt
1.9g
32%
of the reference intake
Carbohydrate 48.8g
Protein 9.2g
Fibre 14.2g
Method
- Put the aubergine, courgettes, onion and sweet potatoes in a 4ltr slow- cooker and toss with the oil, garlic, spices and harissa. Add the tomatoes, chickpeas and apricots, then toss again gently.
- Mix the cornflour with 3 tbsp of water in a large jug until smooth, then add the stock, passata and apricots. Pour over the vegetables, cover and cook on the highest setting for 4 hrs, stirring once during cooking if you can.
- Ladle into bowls with couscous and pistachios, if you like, then scatter with the coriander to serve.
See more Stews, pies and one-pot recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
