Slow cooker chickpea tagine

Preparation time

less than 30 mins

Cooking time

over 2 hours

Serves

Serves 4

Dietary

Vegetarian

This healthy and comforting tagine is packed with flavour and delicious served over simple couscous or crisp baked potatoes.

Each serving provides 310kcal, 6g protein, 46g carbohydrate (of which 31g sugars), 9g fat (of which 1.5g saturates), 9g fibre and 0.7g salt.

By Jane Hornby

Ingredients

  • 400g/14oz can chickpeasin water, rinsed and drained
  • 1 red pepper, deseeded and thickly sliced
  • 1 onion, chopped
  • 1 small butternut squash, peeled, deseeded and cut into bite-sized pieces
  • 2 courgettes, cut into bite-sized pieces
  • 12 dried apricots
  • salt and freshly ground black pepper
  • 2 tbsp extra virgin olive oil, plus a drizzle to serve
  • 2 garliccloves, crushed
  • 2 tsp paprika
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 500g/1lb 2oz carton passata
  • 2 tsp honey, plus a drizzle to serve
  • 1 tsp harissapaste
  • handful fresh mint or coriander
  • thick Greek-style yoghurt, to serve

Method

  1. Place the chickpeas, pepper, onion, squash, courgettes and apricots into a slow cooker and season with salt and freshly ground black pepper. Heat the oil in a frying pan, then fry the garlic and spices until fragrant, about one minute. Add the passata, honey and harissa, then bring to a boil.

  2. Pour the sauce over the vegetables, cover with the lid and cook on high for four hours.

  3. Season to taste with plenty of salt and freshly ground black pepper. Tear in most of the mint or coriander leaves, stir through, then scatter the remaining leaves over the top. Drizzle with a little more oil and honey, then top with spoonfuls of yoghurt. Serve with couscous.

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