Slow-cooker vegetable tagine

This easy and tasty vegan tagine is cooked low and slow with the help of your handy piece of kitchen kit- the slow-cooker

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the aubergine, courgettes, onion and sweet potatoes in a 4ltr slow- cooker and toss with the oil, garlic, spices and harissa. Add the tomatoes, chickpeas and apricots, then toss again gently.

Step 2

Mix the cornflour with 3 tbsp of water in a large jug until smooth, then add the stock, passata and apricots. Pour over the vegetables, cover and cook on the highest setting for 4 hrs, stirring once during cooking if you can.

Step 3

Ladle into bowls with couscous and pistachios, if you like, then scatter with the coriander to serve.

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