Slow Cooker Vegetable Tagine
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A true vegan winter-warmer, that is no effort to make and is suitable for the whole family! This is really easy to make and if you prep the veggies the night before you can chuck it in the slow cooker before you leave for work.
Serves: 4-8
Prep: 10 Mins
Cooking Time: 4-6 Hours
Ready In: 4-6 Hours
- 400g Tin of Tomatoes
- Half tin of water
- 1 butternut squash, cut into bitesize pieces (you can use a frozen bag too)
- 2 peppers, cut into large chunks
- 400g tin chickpeas, drained
- 1tbsp Ras Al Hanout
- 1tsp ground coriander, cinnamon, ginger and turmeric
- Add all the ingredients to your slow cooker. Cook for 4-6 hours
- Serve this with fruity cous cous (I normally make the cous cous with stock, raisins and dried apricots) and serve it with some bread too if you want a feast!
- I have topped it with some chopped almonds here too for some crunch and an extra protein boost (see notes below). Freeze any leftovers for another day.
Method
- Add all the ingredients to your slow cooker. Cook for 4-6 hours
- Serve this with fruity cous cous (I normally make the cous cous with stock, raisins and dried apricots) and serve it with some bread too if you want a feast!
- I have topped it with some chopped almonds here too for some crunch and an extra protein boost (see notes below). Freeze any leftovers for another day.
Ingredients
- 400g Tin of Tomatoes
- Half tin of water
- 1 butternut squash, cut into bitesize pieces (you can use a frozen bag too)
- 2 peppers, cut into large chunks
- 400g tin chickpeas, drained
- 1tbsp Ras Al Hanout
- 1tsp ground coriander, cinnamon, ginger and turmeric
Additional Information
For weaning infants, make sure you modify this dish by squishing the chickpeas and either mashing the veggies, cutting itno soft finger strips or finely dicing. Do not serve whole nuts to children under 5, and avoid dried fruits unless finely diced.
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