Slow Cooker Vegetable & Chickpea Tagine

Healthy Recipes

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!  😀


We used some of our slow cooker chickpeas!  NB: We used more tomato purée than what is shown here.





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.

NB: This slows the tagine with the corn flour mixture stirred through.



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).

We used a mixture of toasted pistachios, almonds and cashews.




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.

NB: This shows all of the cooked tagine.



If preferred…

  • 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!

Butternut Squash, Carrot & Chickpea Tagine

Healthy Recipes

Serves: 4-6
Prep & Cooking Time: 65-70 minutes

Recipe adapted from: ASDA

Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamin C, protein, fibre, iron, potassium and is low in salt and saturated fats. 

This recipe has so many wonderful flavours to offer… all of which were absorbed by the delicious veggies! We adapted this recipe from a supermarket magazine (that we were lucky enough to pick up last year!). Occasionally some of these free magazines will contain decent/healthy recipes…while other times their more about ‘product promotion’! Erm, just because the magazines have beautifully crafted a recipe (that happens to include a brand name sausage)…does not make it healthy…or even appealing for that matter (50p coupon on offer or not)!

The original recipe requests you to use a flame-proof casserole dish (which is good, as most people do not own a tagine!), but we cooked ours in a large/standard saucepan over our stove-top. 

We made this recipe a couple of times last year and as a result have changed the quantities of most of the ingredients used (especially when it comes to the spices!); we also added paprika and green beans, and omitted the use of olive oil. All in all, it’s a great, healthy, full-flavoured and inexpensive recipe that’s definitely worth all of the chopping involved! 🙂


Quick facts:

  • Here’s a snapshot regarding tagines! A tagine is quite similar to a rich ‘stew’ in consistency, but the taste encompasses all of the wonder warm flavours of Moroccan spices; this is because it is traditionally a North African dish. The word itself refers to the type of cookware (it’s a clay or ceramic dish with a distinctive conical top) that’s used to slow cook this classic stew; it can contain meat, fish or poultry along with dried fruits and vegetables that are cooked to a mouth-watering and succulent consistency. 

Tagines can be hand painted with painstakingly intricate and beautiful designs! The material itself (which is naturally porous unless treated) retains moisture whilst you cook; it also helps to retain all of the rich flavours from your stew (which will help intensify the flavours of your next meal)! The conical top helps let steam circulate (above and around the food) whilst the stew cooks; this also contributes to the rich flavours and tenderness of the dish. 

  • Our tagine recipe contains 6.5 portions of fruit/vegetables (per serving/*based on 4 servings) towards your 5-A-Day quota!



Most of the ingredients were prepped earlier that day! God bless inventions…a.k.a. …tupperware!




 NB: When served with couscous, this dish is really filling!




 Prep the vegetables. Peel and finely chop the onion. peel, trim the ends, de-seed and chop the squash into bite-sized cubes. Wash, peel, trim the ends and cut the carrot into slices; if using a large carrot, chop into halves. Wash, peel and grate the ginger. Peel and mince the garlic. Drain and rinse the chickpeas (if applicable).


Dice the apricots.



Heat a large, non-stick saucepan over a medium-low heat. Spray it with some low-fat cooking oil.



Add the onion. Gently fry for 1-2 minutes or until softened.



Add the squash and carrot. Stir together. Cook for 2 minutes.



Add the ginger and garlic. Stir together. Cook for 1 minute.



Add the spices and water. Stir to coat.



Add the chickpeas, apricots, puree and tomatoes. Stir to combine.



Add the stock. Stir together.



Cover with a lid. Bring to the boil. Reduce to a simmer. Cook for approx. 45 minutes or until the vegetables are tender.



 In the meantime, heat a small, non-stick frying pan over a medium-high heat.



Add the nuts. Dry roast until lightly toasted. Remove.



Transfer into a small dish.



Meanwhile, snap the beans into halves/bite-sized pieces.



In the meantime, cook the couscous according to the packet instructions.



Add the beans when the tagine has almost finished cooking. Mix to combine. Cover with the lid. Continuing cooking for a further 4-5 minutes or until the beans are tender. Remove from the heat.



Allow the tagine to cool slightly. Leave covered until served.

NB: We find the flavours intensify once the meal has cooled down.



In the meantime, wash, dry and roughly chop the coriander.



Serve warm. Spoon the couscous into a lipped serving plate or bowl. Ladle over the tagine. Garnish with nuts, coriander and seeds.




Leftovers! 🙂



Here is one we made last year with some GF couscous!

This GF couscous was corn-based. The consistency was quite similar to the original, but obviously the taste was completely different! We would recommend it though. We prepared it quite similarly to the cooking instructions of authentic couscous; the box instructions weren’t ideal (which seems to be the case with a lot of GF products)!



Refrigerate any leftovers in a resealable container; reheat and consume within 2-3 days. Alternatively freeze in a resealable container(s); defrost, reheat and consume within 1-2 months.

NB: Leftovers are great because one, they saving you time on cooking (and cleaning!) and two, the flavours intensify (even if the meal has been previously frozen)! Do not freeze the couscous, nuts or seeds.


Sources: Melissa Guerra, About food and Lakeland