Slow Cooker Vegetable Tagine

A fragrant, gently spiced vegetable stew with chickpeas and apricots, perfect with couscous.

SHOPPING LIST

• butternut squash1
• aubergine1
• chickpeas2 tins
• chopped tomatoes2 tins
• dried apricots100g
• onion1
• garlic cloves3
• ground cumin2 tsp
• ground coriander2 tsp
• ground cinnamon1 tsp
• vegetable stock cube1
• couscous300g
• olive oil1 tbsp

METHOD

1. 1Peel and chop the butternut squash into chunks, and chop the aubergine and onion.
2. 2Place all the vegetables in the slow cooker with the drained chickpeas.
3. 3Crush the garlic and add with the dried spices and chopped tomatoes.
4. 4Crumble in the stock cube, add the apricots and oil, and stir well.
5. 5Cover and cook on low for 4 hours until the vegetables are tender.
6. 6Prepare the couscous according to packet instructions.
7. 7Serve the tagine over the couscous.

Price this at your supermarkets Beanie compares real prices and fills the basket for you Share this recipe