Slow-cooker vegetable tagine

This easy and tasty vegan tagine is cooked low and slow with the help of your handy piece of kitchen kit- the slow-cooker
Prep: 0m Cook: 0m Total: 0m

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

Instructions

  • 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.