Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Slow-cooker vegetable tagine recipe

331 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

Perfect with:

Tesco Finest Floreal 75cl
Tesco Finest 1531 Blanquette De Limoux 75Cl
Tesco Finest Premier Cru Brut Champagne 75Cl

Perfect with:

Tesco Finest Floreal 75cl
Tesco Finest 1531 Blanquette De Limoux 75Cl
Tesco Finest Premier Cru Brut Champagne 75Cl

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

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.