Pepper, date and harissa tagine

Pepper, date and harissa tagine

  • serves 6
  • Easy

This tagine makes a feature of meltingly soft peppers, but you could add any summery veg to the base sauce – chunks of squash or courgette would be good


Try our vegetable tagine, then check out our chicken tagine, fish tagine and Moroccan tagine.

For more veggie options, check out our vegetarian tagine, vegetarian stewvegetarian casserole and other vegetarian recipes.



  • onions 2, diced
  • celery 2 sticks, thinly sliced
  • garlic 3 cloves, sliced
  • vegetable stock cube 1, crumbled
  • ground turmeric 2 tsp
  • chopped tomatoes 2 x 400g tins, strained over a bowl to catch the juices
  • lemon 1, zested and juiced
  • harissa (rose harissa if you can find it) 2 tbsp
  • runny honey 2 tbsp
  • ground coriander 1 tbsp
  • ground cinnamon 1 tsp
  • peppers 6, a mix of red, yellow and orange, cut into chunks
  • pitted dates 150g, cut into thirds


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


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


  • 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.

Head here for more tagine recipes

Chicken Tagine Recipe With Quinoa

Nutritional Information

  • Kcals 225
  • Fat 2.1g
  • Saturates 0.6g
  • Carbs 40g
  • Sugars 37.9g
  • Fibre 9.1g
  • Protein 6.9g
  • Salt 0.7g