Slow Cooker Moroccan Vegetable Tagine

Ingredients

• 2 tsp cumin
• 2 tsp ground coriander
• 1 tsp cinnamon
• 1 tsp turmeric
• 1 tsp smoked paprika
• ½ tsp ground ginger
• 1 pinch cayenne
• 1 large onion, diced
• 3 cloves garlic, minced
• 500 g sweet potatoes, cubed (roughly 2 medium)
• 200 g carrots, sliced into rounds (roughly 2 medium)
• 1 tin chickpeas, drained
• 1 tin diced tomatoes
• 175 ml vegetable stock
• 3 tbsp tomato purée
• 1-2 tbsp harissa paste
• 1 tbsp honey
• 50 g dried apricots, halved
• 1 handful green olives
• olive oil
• fresh coriander, chopped (to finish)
• 1 lemon, juiced (to finish)
• good olive oil (to finish)
• toasted flaked almonds (to finish)
• couscous or flatbread (to serve)

Instructions

1. Toast the spices in a dry pan over medium heat for 60 seconds until fragrant. Add a good glug of olive oil, the onion and garlic. Cook for 3-4 minutes until softened.
2. Scrape the onion-spice mix into the slow cooker. Add the sweet potatoes, carrots, chickpeas, tomatoes, stock, tomato purée, harissa, honey and apricots. Stir well.
3. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
4. In the last 30 minutes, stir in the olives. If it looks too watery, prop the lid open and switch to high.
5. Finish with a squeeze of lemon, fresh coriander, a drizzle of olive oil and a scatter of toasted almonds. Serve with couscous or flatbread.

Notes & Tips