Slow cooker vegetarian tagine
This is one of my favourite slow cooker meals and it is so simple and quick to prepare.
1 red onion, finely sliced 2 garlic cloves, crushed 1 tbsp. of ras-el-hanout1 tsp. of turmeric
1/2 tsp of dried chilli flakes 2 .5cm piece fresh root ginger, peeled and grated 2 tsp. tomato purée 4 carrots, peeled and chopped into large chunks
1 cup of vegetable stock 400g tin chopped tomatoes 400g tin chickpeas, drained
1 packet of puy lentils 100 g dried apricots, roughly chopped 1 lemon, halved
1 small cauliflower, grated Small handful of fresh parsley or coriander, roughly chopped (optional)
Prepare all of the ingredients.
Place everything in the slow cooker, except for the cauliflower, parsley and pomegranate seeds, and stir to combine.
Cover and cook on low for 7-8 hours or high for 4-5 hours.
For the last 15 minutes of cooking time, add the cauliflower.
Serve in bowls and garnish with the parsley and pomegranate seeds.