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Slow Cooker Aubergine, Chickpea and Spinach Tomato Tagine | DadTheFoodie

Slow Cooker Aubergine, Chickpea and Spinach Tomato Tagine recipe photograph

Instructions

Heat 1 tablespoon of the olive oil in a large frying pan over a medium-high heat. Add the aubergine and cook for 5–6 minutes, turning occasionally, until lightly browned. Transfer it to the slow cooker.
Add the remaining oil to the pan, then cook the onion and peppers for 4 minutes until starting to soften. Stir in the garlic, cumin, ground coriander and smoked paprika and cook for 1 minute.
Tip the onion and pepper mixture into the slow cooker. Add the chopped tomatoes, vegetable stock, chickpeas, tomato purée, honey or maple syrup and dried apricots. Stir in the salt and black pepper.
Cover and cook on LOW for 6 hours, or until the aubergine is tender and the sauce has thickened. Do not cook this dish from frozen; use thawed ingredients if preparing from frozen.
Stir in the spinach, cover again and cook for 5–10 minutes, until wilted. Stir through the lemon juice, taste and adjust the seasoning.
Scatter over the fresh coriander and serve with couscous, rice or warm flatbreads. Add a spoonful of natural yoghurt if liked.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Wooden spoon
Sharp knife
Chopping board

Swaps and substitutions

Aubergine → Courgettes or 500 g peeled butternut squash
Courgettes need no peeling; butternut squash may need a little extra cooking time.
Dried apricots → Raisins or pitted dates
Use the same quantity and chop dates into small pieces.
Baby spinach → 250 g frozen leaf spinach
Thaw and squeeze out excess water before adding for the final 10 minutes.
Natural yoghurt → Dairy-free plain yoghurt
Omit it for a vegan serving.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly and refrigerate them in a covered container within two hours. Use within 3 days. Keep any yoghurt and fresh coriander separate. The tagine can also be frozen in portions for up to 3 months. Defrost: Defrost portions in the fridge overnight in a covered container. Use within 24 hours of fully defrosting and reheat until piping hot before serving.
Reheating: Reheat from chilled in a saucepan over a medium heat, stirring occasionally, until piping hot throughout. Alternatively, microwave in a covered microwave-safe container, stirring halfway through. Add a splash of water if the sauce has thickened.
Leftover ideas: Spoon leftovers over a baked potato, fold them through cooked grains, or use them as a filling for toasted wraps with salad.

Allergen information

The tagine itself is dairy-free and vegan when made with maple syrup and served without yoghurt. Check vegetable stock and flatbread labels for any allergy information.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

My private notes

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Recipe info

Prep time: 20 min
Cook time: 360 min
Servings: 4

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Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

2 tablespoons olive oil
1 large (about 400 g) aubergine, cut into 3 cm chunks
1 large red onion, finely sliced
2 red peppers, deseeded and cut into chunky pieces
3 cloves garlic, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon sweet smoked paprika
400 g tin chopped tomatoes
400 ml vegetable stock
2 x 400 g tins chickpeas, drained and rinsed
1 tablespoon tomato purée
1 tablespoon runny honey or maple syrup
75 g dried apricots, roughly chopped
1 vegetable stock cube, if needed
100 g baby spinach
1 tablespoon lemon juice
½ teaspoon salt, or to taste
¼ teaspoon black pepper
15 g fresh coriander, roughly chopped, to serve
4 tablespoons natural yoghurt, to serve, optional

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Slow cooker

Tags: Slow cooker, Vegetarian, Vegan adaptable, Chickpeas, Aubergine, One-pot, Family dinner, Batch cooking

Slow Cooker Aubergine, Chickpea and Spinach Tomato Tagine

Name: Slow Cooker Aubergine, Chickpea and Spinach Tomato Tagine
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large (about 400 g) aubergine, cut into 3 cm chunks; 1 large red onion, finely sliced; 2 red peppers, deseeded and cut into chunky pieces; 3 cloves garlic, finely chopped; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon sweet smoked paprika; 400 g tin chopped tomatoes; 400 ml vegetable stock; 2 x 400 g tins chickpeas, drained and rinsed; 1 tablespoon tomato purée; 1 tablespoon runny honey or maple syrup; 75 g dried apricots, roughly chopped; 1 vegetable stock cube, if needed; 100 g baby spinach; 1 tablespoon lemon juice; ½ teaspoon salt, or to taste; ¼ teaspoon black pepper; 15 g fresh coriander, roughly chopped, to serve; 4 tablespoons natural yoghurt, to serve, optional

A gently spiced vegetarian tagine made with aubergine, chickpeas, peppers and tinned tomatoes, finished with fresh spinach and lemon. Serve it with couscous, rice or warm flatbreads for an easy family supper.

Prep: 20 min
Cook: 6 hrs
Total: 6 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Wooden spoon
Sharp knife
Chopping board

Ingredients

2 tablespoons olive oil
1 large (about 400 g) aubergine, cut into 3 cm chunks
1 large red onion, finely sliced
2 red peppers, deseeded and cut into chunky pieces
3 cloves garlic, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon sweet smoked paprika
400 g tin chopped tomatoes
400 ml vegetable stock
2 x 400 g tins chickpeas, drained and rinsed
1 tablespoon tomato purée
1 tablespoon runny honey or maple syrup
75 g dried apricots, roughly chopped
1 vegetable stock cube, if needed
100 g baby spinach
1 tablespoon lemon juice
½ teaspoon salt, or to taste
¼ teaspoon black pepper
15 g fresh coriander, roughly chopped, to serve
4 tablespoons natural yoghurt, to serve, optional

Substitutions

Aubergine → Courgettes or 500 g peeled butternut squash (Courgettes need no peeling; butternut squash may need a little extra cooking time.)
Dried apricots → Raisins or pitted dates (Use the same quantity and chop dates into small pieces.)
Baby spinach → 250 g frozen leaf spinach (Thaw and squeeze out excess water before adding for the final 10 minutes.)
Natural yoghurt → Dairy-free plain yoghurt (Omit it for a vegan serving.)

Instructions

Heat 1 tablespoon of the olive oil in a large frying pan over a medium-high heat. Add the aubergine and cook for 5–6 minutes, turning occasionally, until lightly browned. Transfer it to the slow cooker.
Add the remaining oil to the pan, then cook the onion and peppers for 4 minutes until starting to soften. Stir in the garlic, cumin, ground coriander and smoked paprika and cook for 1 minute.
Tip the onion and pepper mixture into the slow cooker. Add the chopped tomatoes, vegetable stock, chickpeas, tomato purée, honey or maple syrup and dried apricots. Stir in the salt and black pepper.
Cover and cook on LOW for 6 hours, or until the aubergine is tender and the sauce has thickened. Do not cook this dish from frozen; use thawed ingredients if preparing from frozen.
Stir in the spinach, cover again and cook for 5–10 minutes, until wilted. Stir through the lemon juice, taste and adjust the seasoning.
Scatter over the fresh coriander and serve with couscous, rice or warm flatbreads. Add a spoonful of natural yoghurt if liked.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate them in a covered container within two hours. Use within 3 days. Keep any yoghurt and fresh coriander separate. The tagine can also be frozen in portions for up to 3 months. Defrost: Defrost portions in the fridge overnight in a covered container. Use within 24 hours of fully defrosting and reheat until piping hot before serving.

Reheat from chilled in a saucepan over a medium heat, stirring occasionally, until piping hot throughout. Alternatively, microwave in a covered microwave-safe container, stirring halfway through. Add a splash of water if the sauce has thickened.

Spoon leftovers over a baked potato, fold them through cooked grains, or use them as a filling for toasted wraps with salad.

Allergen information

The tagine itself is dairy-free and vegan when made with maple syrup and served without yoghurt. Check vegetable stock and flatbread labels for any allergy information.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Aubergine, Chickpea and Spinach Tomato Tagine

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Aubergine, Chickpea and Spinach Tomato Tagine

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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