Slow-cooker vegetable tagine

Name: Slow-cooker vegetable tagine
Cook time: 2 h 30 min
Yield: 6
Cuisine: Moroccan
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

Danielle Colley

August 10, 2017

Serve this vegetable tagine with cous cous and yoghurt.Supplied

easyTime:2 hours +Serves:6

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.

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

Method

Preheat oven to 170C
Pile all of your vegetables, except beans, into a large oven-proof pot with a lid, or a slow cooker. Toss in the parsley.
If you have chickpeas that you soaked overnight, toss them in now. If you are using a tin add them later when you add the beans as they're already quite soft and we don't want mashed chickpeas.
Put liquid into a jug and add all of your spices, honey and preserved lemon to the liquid stirring well to combine. Pour over vegetables.
Pop on a lid and chuck into the oven (or slow-cooker) for 2½ hours. Give it a stir about halfway, to ensure everything gets cooked in the liquid.
When it is done, mash some of the pumpkin into the juice to thicken it and make it rich and luscious.
Serve with wholemeal cous cous cooked to packet instructions and a dollop of natural yoghurt on top. Sprinkle with fresh coriander.
Tip This sweet yet savoury recipe is a hit with the kids because it is gently spiced with little pops of luscious plump sultanas. Don't be afraid of feeding your family big flavours, even the littlies. This tagine can easily be mashed up with wholemeal cous cous or on its own for first feeders (9mths+) as they start solids making this perfect to feed the entire family without cooking multiple meals.