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Slow-cooker vegetable tagine recipe

Slow-cooker vegetable tagine recipe

62 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

  • Serves 6
  • 4 hrs 30 mins
  • 324 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

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

  • Energy

    1365kj
    324kcal
    16%
  • Fat

    9g 13%
  • Saturates

    1g 7%
  • Sugars

    20g 22%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 48.8g Protein 9.2g Fibre 14.2g

Method

  1. 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.
  2. 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.
  3. 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.

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