Moroccan sweet potato, eggplant and chickpea slow-cooker tagine

Cook for 4 hours on high or 8 hours on low. There's no need to lift the lid or stir at any point.
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.
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!
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.