Serves: 12 (*Approx. 3 ladles/person.)
Prep: 45 mins (*Depending on skill and desired serving size.)
Cooking Time: 4-5 hrs (*On a high SC setting.)
Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamin C, protein, fibre, calcium, iron, potassium, zinc and (per serving) is low in salt, sugar and saturated fats!
Hi all! We hope that everyone’s had a great weekend?! It went by all too quickly for us; most likely because we found out we had won tickets to Foo Fighters Friday night (woo hoo!). Did anyone else see this concert over the weekend??? It was pretty amazing and we were really fortunate to receive guest tickets complete with guest privileges (thanks Foo Fighters!)!
Slow cooking may not be very ‘rock ‘n’ roll’ (haha!), but it was good timing that we had made this meal earlier on in the week (it really helped us out with our impromptu/busy schedule)! It just goes to show how unpredictable life really is and why having something that is healthy and quick to hand is always a great idea! #keepthedramaoutofthekitchen
In a nutshell, this stew is versatile, hearty and has a fantastic blend of North African spices; it also provides you with (per serving) 4 of your 5-A-Day! Adjust the portion sizes accordingly, but this one will almost feed an army! Well maybe not…but it will keep an average family going for a while! Feel free to check out our previous butternut squash tagine we made earlier this year!
Have a great week and happy cooking everyone! 😀
Peel, trim the ends and chop the carrot into quarters. Peel and chop the sweet potato into 1 cm pieces. Remove the stem and core from the bell pepper and chop it into 1/2 cm pieces.
Trim the ends and chop the aubergine into 1 inch pieces. Peel and chop the garlic and onion. Peel and grate the ginger.
Drain, destone and then roughly break apart the prunes. Roughly chop the apricots. Using half the quantity of the coriander, remove the leaves from the stems and roughly chop it. NB: If you’re using tinned chickpeas, drain and rinse them now!
Place the tomatoes into a slow cooker and roughly break apart with the end of a spatula.
Place the carrot, sweet potato, bell pepper, aubergine, onion, garlic, ginger, prunes, apricot, chopped coriander, chickpeas, tomato purée, agave, ras el hanout, cumin, cinnamon, pepper and salt into the slow cooker.
Prepare your vegetable stock and then pour it into the slow cooker. Stir to thoroughly combine.
Cover with a lid. Place on a high heat setting and allow to cook for 4.5 hrs.
Chop and then stir through the remaining coriander leaves. Place the corn flour into a dish with equal parts water. Stir into a paste (this is a slurry!). Whilst stirring, pour it into the tagine. Stir until slightly thickened. Cover with a lid and cook for a further 35-40 mins.
In the meantime, toast and chop some nuts (if preferred) and cook some bulgur wheat (or insert preferred grain here!) according to the packet instructions.
Place the bulgar wheat (or preferred grain) into a large bowl or lipped plate (create a ‘well’ in the centre of it, if desired). Ladle the tagine into the ‘well’ (it will overflow, but this is OK!). Garnish with some soya yoghurt, nuts or more coriander (if preferred).
Refrigerate any leftovers in a resealable and air tight container; reheat and consume within 5 days. Alternatively, freeze the tagine in resealable and air tight containers; defrost, reheat and consume within 1-2 months.
- Keep the vegetables as authentic, seasonal, frugal, fresh or frozen as preferred!
- Experiment with your perfect blend of tagine spices and herbs. If you’re willing to spend a few extra pennies… they’re some great spice mixes on the market that will really transform your meal!
For all of you Foo Fighter fans out there… these little gems are for you!