VEGE TAGINE

INGREDIENTS:

2 x 500ml organic passata

1 tbsp honey

2 tbsp tomato puree

4 zucchini, in chunks

2 red peppers, in chunks

2 red onions, in chunks

1 large butternut squash, in chunks

2 tins chickpeas in water, rinsed

150g finely chopped dried

apricots and/or dates

Spice Paste Ingredients:

2 tbsp olive oil

1 tbsp crushed garlic

1 tbsp turmeric

1 tbsp ground ginger

1 tbsp ground cumin

2 tbsp paprika

1/2 tbsp ground cinnamon

2 tbsp harissa paste

Salt and pepper

METHOD:

Add the spice paste ingredients into a pan and fry on low for a minute until fragrant. Be careful not to burn them.

Add the passata, honey and tomato puree slowly whilst stirring so the paste mixes into the sauce evenly with no lumps.

Add the sauce and chunky vegetables to the slow cooker pot.

Mix well so that all the vegetables are coated in the sauce. It may look quite dry but don’t add any liquid.

As the vegetables cook they will loose liquid. Cook in the slow cooker on high for 6 hours. Stir every couple of hours (if you can) to make sure the vegetables cook evenly.

CLICK HERE TO PRINT THE RECIPE

RECIPE BY: Ellen