Vegetable Tagine

Name: Vegetable Tagine
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 4
Ingredients: 85 g/3 oz/⅔ cup sultanas or raisins; 2 tbsp dried parsley; 1 preserved lemon, sliced; 4 sun-dried tomatoes in oil, drained and finely chopped; 2 tbsp olive oil; 4 garlic cloves, finely chopped; 60 g/2¼ oz/½ cup black olives, pitted; 100 g/3½ oz carrot, diced; 1 large onion, finely chopped; 150 g/5½ oz courgette, diced; 150 g/5½ oz sweet potato, diced; 400 g/14 oz/scant 1⅔ cups tinned chopped tomatoes; cooked couscous, to serve; 100 g/3½ oz aubergine, peeled and diced; ½ tsp dried chilli flakes (optional); 2 tbsp harissa paste; 400 g/14 oz tinned chickpeas, drained and rinsed; salt and freshly ground black pepper; 250 ml/9 fl oz/1 cup Vegetable Stock or ready-made stock; 125 ml/4 fl oz/½ cup passata; 2 red peppers, halved lengthways, deseeded and chopped; 2 tbsp dried basil; ½ tsp caster sugar; coriander or mint sprigs, to serve

Preparation info

Serves
4

Difficulty
Medium
Ready in
45 min

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

400 g/14 oz tinned chickpeas, drained and rinsed
150 g/5½

Main course
Vegan
North Africa
Gluten-free

Method

Put the chickpeas, sweet potato, aubergine and carrot in the slow cooker.

Heat the oil in a large frying pan over a high heat. Reduce the heat to medium, add the onion and fry, stirring, for 2 minutes. Add the garlic and peppers and fry for a further 1–3 minutes until the onion is softened. Add the harissa paste and chilli flakes, if using, and stir for a further 30 seconds.

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