So we’re into day 2 of my slow cooker challenge (and being organised) and here is today’s recipe for Slow Cooker Chickpea & Courgette Tagine. This recipe is packed with nutritious veg ensuring that you get your 5 a day whilst also dosing you up with plenty of vitamins. It is in fact packed with over 80% of your daily requirement of Vitamin C per serving! Great for keeping those colds at bay!
If you don’t have all the ingredients you can substitute for something else – don’t be afraid not to make a dish just because you don’t have all the exact ingredients – many of my dishes have been born from not having what the recipe books say!
I think this recipe would also be perfect as a baby / toddler food – all you would need to do is puree or mash up a little once cooked and there you have some perfect healthy meals for your little one which can be frozen and used at a later date!
- 400g/14oz can chickpeas in water, rinsed and drained
- 1 red pepper, deseeded and thickly sliced
- 1 onion, chopped
- 2 Sweet Potatoes – peeled and cut into bite sized pieces (alternatively you could use a small butternut squash)
- 2 courgettes, cut into bite-sized pieces
- salt and freshly ground black pepper
- 1 tbsp. Coconoil (or 2 tbsp. olive oil)
- 2 garlic cloves, crushed
- 2 tsp paprika
- 1 tsp ground gingers
- 1 tsp ground cumin
- 500g/1lb 2oz carton passata
- 12 Dried Apricots
- 2 tsp honey, plus a drizzle to serve
- 1 tsp harissa paste
- handful fresh mint or coriander
- Total Greek Yoghurt – to serve
- Crushed chillies to spice up if desired.
- Place the chickpeas, pepper, onion, potatoes and courgetted into the slow cooker and season with salt and pepper if desired.
- Heat the oil in a frying pan and fry the garlic and spices until fragrant for about a minute. Add the passata, honey and harissa and bring to the boil.
- Pour the sauce into the slow cooker and mix.
- Cover with the lid and cook on low for 6-7 hours – perfect to pop in first thing in a morning so it’s ready for the evening. Alternatively if you want to speed things up pop it on high for 4-5 hours.
- To serve – season to taste. Tear up the mint or coriander leaves (I only had dried coriander) and stir through. Drizzle with a little oil if desired and honey.
- Top with a little more honey.
- If you want to make this dish go further serve with some couscous on the side.
- Overall even with the spices this is not a spicy dish and is perfect for kids (the 8 year old ate it and she is the fussiest out of the two – the youngest didn’t have any as she had not long eaten at nursery) so for those who like their dishes a little hot and don’t have kids to think about chuck in some more spices such as crushed chillies (you can also do this after!)
Finally, the quantities of this dish made far more than we needed as a family of 2 adults and 2 kids aged 8 and 2 so with the remaining dish I chucked into my new Kenwood Food Processor and whizzed it up into a winter warming soup by adding some crushed chillies and some extra water to thin it out! That’s tomorrow’s lunch sorted! Although I think I need some new soup friendly Tupperware!
The bonus was cleaning up after dinner was done in record time… I’m starting to love this slow cooking business!
- Serves 6 (this was enough for me with some pitta breads)
- Calories 161
- Fat 2.4g of which 0.8g saturates
- Carbs 25.9g (dietary fibre 6g, sugars 9.5g)
- Protein 6.4g
- Vitamin A – 38.7%
- Vitamin C – 81%
- Calcium – 4.7%
- Iron – 8.3%
- Moroccan Chickpea Tagine (silkandspiceblog.wordpress.com)
- Virtual Vegan Potluck: Curried potatoes and chickpeas (sayanayogaslu.wordpress.com)