Vegetable Tagine

To serve, cous cous, chopped parsley, natural yoghurt.


Remove the lid from your Crockpot Express and select the brown/sauté function. Add a time of 8 minutes and allow preheating.

Add the oil to the inner pot, along with the onion and garlic and sauté for 3-4 minutes, stirring regularly until softened.

Stir in the spices and continue cooking for a further minute.

Add the remaining ingredients, stir well and fit and seal the lid.

Select the Beans/Chill function with a cook time of 10 minutes.

Once the unit has finished cooking, allow a natural release time of 5 minutes.

Carefully vent the unit to remove any further pressure.

Remove the lid and stir the contents.

Take out the cinnamon sticks and adjust the seasoning.

Ladle into warm bowls, scatter with chopped parsley, a touch of natural yoghurt and accompany with a fragrant cous cous.

Cooking Time

18 minutes




1 tbsp vegetable oil

1 medium red onion, diced

2 cloves of garlic, finely chopped

½ tsp ground cinnamon

½ tsp ground cumin

½ tsp ground coriander

1 red pepper, diced

2 courgettes, diced

1 medium aubergine, diced

400g tin chopped tomatoes

400g tin chickpeas, rinsed and drained

2 tbsp tomato puree

100g dried apricots, quartered

1 tbsp harissa

300ml hot vegetable stock

2 cinnamon sticks