preview for Slow Cooker Vegetable Tagine

Easy slow cooker vegetable tagine recipe

Name: Easy slow cooker vegetable tagine recipe
Prep time: 10 min
Cook time: 6 h 15 min
Total time: 6 h 25 min
Yield: 6 serving(s)
Ingredients: 2 tsp. vegetable oil; 1 red onion, finely sliced; 2 garlic cloves, crushed; 2 tsp. ground cinnamon; 2 tsp. ground cumin; 2 tsp. ground coriander; 2 .5cm piece fresh root ginger, peeled and grated; 2 tsp. tomato purée; 1 tbsp. harissa paste; 1 tbsp. runny honey; 500 g sweet potato, peeled and cut into 2.5cm pieces; 2 aubergines, cut into 2cm pieces; 300 mL vegetable stock; 400 g tin chopped tomatoes; 400 g tin chickpeas, drained; 100 g dried apricots, roughly chopped; 2 preserved lemons, deseeded and roughly chopped; Small handful of fresh parsley or coriander, roughly chopped (optional)

Let the slow cooker do the hard work in this simple tagline recipe. Soon to become your go-to midweek meal.

By The Good Housekeeping Cookery TeamUpdated: 07 May 2025

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Let the slow cooker do the hard work with this vegetarian tagine. Simply fry off the onion and spices and add everything to the slow cooker to leave to simmer away for 6hrs.

Crammed full of highly spiced veggies and laced with sweet apricots and salty preserved lemons running through it, you'll go back to this tagine recipe again and again.

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Yields:

6 serving(s)

Prep Time:

10 mins

Cook Time:

6 hrs 15 mins

Total Time:

6 hrs 25 mins

Cal/Serv:

243

Ingredients

2 tsp.
vegetable oil
1
red onion, finely sliced
2
garlic cloves, crushed
2 tsp.
ground cinnamon
2 tsp.
ground cumin
2 tsp.
ground coriander
2
.5cm piece fresh root ginger, peeled and grated
2 tsp.
tomato purée
1 Tbsp.
harissa paste
1 Tbsp.
runny honey
500 g
sweet potato, peeled and cut into 2.5cm pieces
2
aubergines, cut into 2cm pieces
300 ml
vegetable stock
400 g
tin chopped tomatoes
400 g
tin chickpeas, drained
100 g
dried apricots, roughly chopped
2
preserved lemons, deseeded and roughly chopped
Small handful of fresh parsley or coriander, roughly chopped (optional)

Directions

1. Step 1Heat oil in a frying pan over medium heat. Add the onion with a large pinch of salt and fry for 10min until beginning to soften. Add garlic and fry for 2min, until fragrant.
2. Step 2Add the cinnamon, cumin, coriander, ginger, tomato purée, harissa and honey to the pan. Fry for a further 1min.
3. Step 3Scrape onion mixture into the bowl of the slow cooker and stir in the remaining ingredients apart from the preserved lemons and herbs. Season lightly.
4. Step 4Cover and cook on low for 6hr, until the sweet potato is cooked through and tender. Stir through the preserved lemons and check seasoning. Sprinkle over the parsley and coriander, if using, and serve with flatbreads or couscous if you like.

You can add the onion and spices straight to the slow cooker, for ease, but we find that they have a nicer taste once they've been fried off first.

If you’re catering for vegans, then simply omit the honey (or replace with a sweetener of your choice) and check the stock you’re using is vegan-friendly.

For more slow cooker recipes, check out our collection.