Slow Cooker Vegetable and Chickpea Tagine

This is delicious and healthy comfort food at its best!  Serve with brown rice, quinoa or cous cous.

Slow Cooker Vegetable and Chickpea Tagine

Yield: 4


  • 1 red onion, diced
  • 2 cloves garlic, finely chopped
  • 2 tsp paprika
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 500g carton passata
  • 2 tsp honey
  • 1 tsp harissa paste
  • 400g tin chickpeas in water, drained and rinsed
  • 1 red pepper, deseeded and thickly sliced
  • 1 small butternut squash, peeled, deseeded and cut into bite-sized pieces
  • 2 courgettes, cut into bite-sized pieces
  • 2 large tomatoes, cut into bite-sized pieces
  • 12 dried apricots, halved
  • Salt and pepper


  1. Heat the olive oil in a pan and gently saute the onion and garlic until soft.
  2. Add the spices and cook for a further minute.
  3. Add the passata, honey and harissa and bring to the boil.
  4. Place the chickpeas and vegetables in your slow cooker and season with salt and pepper.
  5. Pour over the sauce and cook on high with the lid on for 4 hours.


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