Slow-cooker vegetable tagine

Name: Slow-cooker vegetable tagine
Cook time: 2 h
Total time: 2 h
Cuisine: Moroccan, African
Ingredients: 1 onion, peeled and quartered; ½ head of cauliflower, florets removed but kept chunky; 2 large carrots, chopped in big chunks; 500g pumpkin, seeded and peeled, hopped in chunks; 3 Roma tomatoes, quartered; 1 swede, peeled and chopped in eighths; 150g green beans, topped and tailed; 5 cm ginger, peeled and cut into matchsticks; 5 cloves garlic, peeled and smashed with side of knife; 1 tsp cinnamon; 2 tsp ground cumin; 2 tsp ground coriander; 1 tbsp honey; ½ cup sultanas; ½ preserved lemon, chopped finely using the whole thing, OR juice and zest of one lemon; a handful of chopped parsley; ½ cup of chickpeas, soaked overnight – or you can use a sneaky tin at the last minute; 500ml vegetable stock; 250ml water; To serve; coriander; natural yoghurt; wholemeal cous cous

Instructions

Cook:2h

A vegetable tagine is a winner of a winter dish for multiple reasons. Firstly, you get a mega hit of vegetables all in one pot so there is less washing up. That's a win. Secondly, it's perfect if you want to have a straight vegetarian night, or it pairs beautifully with a spice crusted fish, or dukkah rolled lamb chops. That's also a win.

Updated at: Thu, 29 Feb 2024 13:04:06 GMT