Pepper, date and harissa tagine

Name: Pepper, date and harissa tagine
Total time: 3 h 15 min
Yield: Serves 6
Ingredients: 2 onions, diced; 2 sticks celery, thinly sliced; 3 cloves garlic, sliced; 1 vegetable stock cube, crumbled; 2 tsp ground turmeric; 2 x 400g tins chopped tomatoes, strained over a bowl to catch the juices; 1 lemon, zested 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 dates, cut into thirds; 1 bulb shredded fennel, or 1 sliced cucumber; 150g natural yogurt; 1/2 lemon, juiced; a small handful mint, chopped; parsley, mint or coriander, to serve; couscous, flatbreads and hummus

Preparation and cooking time
- Total time3 hrs and 15 mins
Easy
Serves 6

Ingredients

2 onions, diced
2 sticks celery, thinly sliced
3 cloves garlic, sliced
1 vegetable stock cube, crumbled
2 tsp ground turmeric
2 x 400g tins chopped tomatoes, strained over a bowl to catch the juices
1 lemon, zested 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 dates, cut into thirds

CRUNCHY SALAD

1 bulb shredded fennel, or 1 sliced cucumber
150g natural yogurt
1/2 lemon, juiced
a small handful mint, chopped

TO SERVE

parsley, mint or coriander, to serve
couscous, flatbreads and hummus

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.