Pepper, date and harissa tagine
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 2 onionsdiced
- 2 sticks celerythinly sliced
- 3 cloves garlicsliced
- 1 vegetable stock cubecrumbled
- 2 tsp ground turmeric
- 2 x 400g tins chopped tomatoesstrained over a bowl to catch the juices
- 1 lemonzested and juiced
- 2 tbsp harissa (rose harissa if you can find it)
- 2 tbsp runny honey
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 6 peppers (a mix of red, yellow and orange)cut into chunks
- 150g pitted datescut into thirds
CRUNCHY SALAD
- 1 bulb shredded fennelor 1 sliced cucumber
- 150g natural yogurt
- 1/2 lemonjuiced
- a small handful mintchopped
TO SERVE
- parsley, mint or corianderto serve
- couscous, flatbreads and hummus
Nutrition: per serving
- kcal225
- fat2.1g
- saturates0.6g
- carbs40g
- sugars37.9g
- fibre9.1g
- protein6.9g
- salt0.7g
Method
step 1
Heat the slow cooker to high. Put in the onions, celery, garlic, stock cube and turmeric with 600ml of just-boiled water. Pour in the tomato juice and cook for 1 hour
step 2
Pour in the strained tomatoes. Stir in the lemon juice, harissa, honey, coriander and cinnamon with 1/2 tsp of salt and plenty of freshly ground black pepper. Mix in the pepper chunks and dates, put the lid back on and cook for another 2 hours or until the peppers are soft.
step 3
Toss together the salad ingredients and season really well.
step 4
Ladle the tagine into bowls and scatter with the lemon zest and herbs. Serve with the salad, couscous, flatbreads and spoonfuls of hummus.
