Description
Savor the rich flavors of North African cuisine with this Sweet Potato and Chickpea Slow Cooker Tagine. Packed with tender vegetables, warm spices, and hearty chickpeas, this effortless slow cooker meal is perfect for a cozy and nutritious dinner. Serve it over couscous, rice, or with warm flatbread for a wholesome, plant-based feast.
Ingredients
- 1 onion, peeled and chopped
- 1 medium sweet potato, peeled and cut into 1-inch chunks
- 1 red bell pepper, chopped
- 1 medium aubergine (eggplant), cut into chunks
- 1 (400g) can chickpeas, drained (about 1 1/4 cups)
- 1 (400g) can tinned tomatoes (about 1 1/3 cups)
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1/4 tsp ground cinnamon
- Salt and black pepper, to taste
- To serve: couscous, yogurt (soy yogurt for vegan), fresh mint
Instructions
- repare the Vegetables – Chop the onion, sweet potato, red bell pepper, and aubergine into 1-inch pieces.
- Assemble in Slow Cooker – Add the vegetables, chickpeas, tinned tomatoes, cumin, turmeric, smoked paprika, cinnamon, salt, and black pepper to the slow cooker.
- Cook – Cover and cook on high for 4 hours, stirring once midway.
- Serve – Once vegetables are tender, serve over couscous with a dollop of yogurt and a sprinkle of fresh mint.
Notes
- Add protein like tofu or seitan for extra heartiness.
- Include dried fruits like apricots for a traditional touch of sweetness.
- Adjust spice levels by adding cayenne or fresh chili.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: North African