Slow Cooker Aubergine, Chickpea and Spinach Tomato Tagine

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

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

• 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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6. 6

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.