Sweet potato and chickpea slow cooker tagine
This slow cooker tagine couldn't be easier to prepare - just throw everything in and turn it on!
Servings: 4 people
- 1 onion
- 1 medium sweet potato
- 1 red bell pepper
- 1 medium aubergine (eggplant)
- 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
- 400 g tinned tomatoes (~ 1 1/3 cups)
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1/4 tsp ground cinnamon
- Black pepper
- To serve: couscous, yogurt (soy yogurt if vegan), fresh mint
Peel the onion and sweet potato, then cut all the vegetables into 1 inch chunks. Add them to your slow cooker, along with the chickpeas, tomatoes, spices, and a good pinch of salt and pepper.
Cook on high for 4 hours, stirring once halfway. Serve with couscous, with a dollop of yogurt and some fresh mint.