Vegetable Tagine

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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/

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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