Let the slow cooker do the hard work with this vegetarian tagine. Simply fry off the onion and spices and add everything to the slow cooker to leave to simmer away for 6hrs.
Crammed full of highly spiced veggies and laced with sweet apricots and salty preserved lemons running through it, you'll go back to this tagine recipe again and again.
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Yields:
6 serving(s)
Prep Time:
10 mins
Cook Time:
6 hrs 15 mins
Total Time:
6 hrs 25 mins
Cal/Serv:
243
Ingredients
2tsp.
vegetable oil
1
red onion, finely sliced
2
garlic cloves, crushed
2tsp.
ground cinnamon
2tsp.
ground cumin
2tsp.
ground coriander
2
.5cm piece fresh root ginger, peeled and grated
2tsp.
tomato purée
1Tbsp.
harissa paste
1Tbsp.
runny honey
500g
sweet potato, peeled and cut into 2.5cm pieces
2
aubergines, cut into 2cm pieces
300ml
vegetable stock
400g
tin chopped tomatoes
400g
tin chickpeas, drained
100g
dried apricots, roughly chopped
2
preserved lemons, deseeded and roughly chopped
Small handful of fresh parsley or coriander, roughly chopped (optional)
Directions
Step 1Heat oil in a frying pan over medium heat. Add the onion with a large pinch of salt and fry for 10min until beginning to soften. Add garlic and fry for 2min, until fragrant.
Step 2Add the cinnamon, cumin, coriander, ginger, tomato purée, harissa and honey to the pan. Fry for a further 1min.
Step 3Scrape onion mixture into the bowl of the slow cooker and stir in the remaining ingredients apart from the preserved lemons and herbs. Season lightly.
Step 4Cover and cook on low for 6hr, until the sweet potato is cooked through and tender. Stir through the preserved lemons and check seasoning. Sprinkle over the parsley and coriander, if using, and serve with flatbreads or couscous if you like.
You can add the onion and spices straight to the slow cooker, for ease, but we find that they have a nicer taste once they've been fried off first.
If you’re catering for vegans, then simply omit the honey (or replace with a sweetener of your choice) and check the stock you’re using is vegan-friendly.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
