Moroccan sweet potato, eggplant and chickpea slow-cooker tagine
04 May 2022
Ingredients
- olive oil, 1 tbsp
- brown onion, 1
- minced garlic, 1 tbsp
- minced ginger, 1 tbsp
- sweet potato, 1
- eggplant, 1
- red capsicum, 1
- chickpeas, 1 can (drained and rinsed)
- diced tomatoes, 1 can
- smoked paprika, 1 tsp
- ground cumin, 2 tsp
- ground coriander, 1 tsp
- cinnamon, 1/4 tsp
- chilli flakes, 1 tsp
- salt, 1/2 tsp
- pepper, 1/4 tsp
- dried fruit, 3/4 cup (I use chopped apricots and raisins)
- preserved lemon, 1 (finely diced, or 1-2 tbsp lemon juice)
- cous cous, 1 cup (dry)
- natural yoghurt, 250 g (or to taste)
- fresh mint, 1/4 bunch (or to taste; roughly chopped)
Instructions
- If you want to enhance the flavour and you're at home all day, start by turning the slow cooker to high and adding the olive oil, onion, garlic, and ginger. Stir to combine and cook for 1-1.5 hours, stirring every 20 minutes or so, until the onion is translucent. Or, if you'd rather keep it quick and simple, skip straight to step 2.
- Add all ingredients to the slow cooker and stir to combine. If you want to get this done quickly in the morning, chop all your vegies and add the spices to the pot the night before.
- Cook for 4 hours on high or 8 hours on low. There's no need to lift the lid or stir at any point.
- Just before serving, add cous cous to a heatproof container, pour 1 cup boiling water over the top, drizzle with olive oil, seal the lid, and agitate gently to distribute oil. Leave until liquid is fully absorbed then separate with a fork.
- Divide cous cous between four plates and top with tagine. Sprinkle with mint and serve with natural yoghurt. Enjoy!