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.
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
10 mins
Cook Time:
6 hrs 15 mins
Total Time:
6 hrs 25 mins
Cal/Serv:
243
Ingredients
2 tsp. vegetable oil
1 red onion, finely sliced
2 garlic cloves, crushed
2 tsp. ground cinnamon
2 tsp. ground cumin
2 tsp. ground coriander
2 .5cm piece fresh root ginger, peeled and grated
2 tsp. tomato purée
1 Tbsp. harissa paste
1 Tbsp. runny honey
500 g sweet potato, peeled and cut into 2.5cm pieces
2 aubergines, cut into 2cm pieces
300 ml vegetable stock
400 g tin chopped tomatoes
400 g tin chickpeas, drained
100 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
