A slow cooker is ideal for making this Moroccan-influenced dish. The long cooking time results in a meal that has a complex blend of flavours and smells heavenly. Consider serving this meal over brown rice or couscous with a dollop of yogurt stirred in for added richness and a spot of protein.
Flavour boost
While it may seem like a tedious extra step, browning meats or vegetables before adding them to a slow cooker has a big impact on the final flavour of your meal. The few extra minutes it takes will ensure that you end up with a richer flavour than can be achieved by slow cooking alone.
Root Vegetable Tagine
Ingredients
- 2 Tbsp (30 mL) coconut oil
- 1 Vidalia onion, chopped
- 1 medium fennel bulb, trimmed and chopped
- 4 garlic cloves, minced
- 1 Tbsp (15 mL) freshly grated ginger
- 1 tsp (5 mL) ground cinnamon
- 2 tsp (10 mL) each turmeric, ground cumin, and dried thyme
- 1 large carrot, peeled and chopped into 3/4 in (2 cm) pieces
- 2 large parsnips, peeled and chopped into 3/4 in (2 cm) pieces
- 2 medium turnips, peeled and chopped into 3/4 in (2 cm) pieces
- 2 dried bay leaves
- 3/4 cup (180 mL) low-sodium vegetable stock
- 1 - 28 oz (796 mL) can diced tomatoes
- 2 cups (500 mL) cooked chickpeas
- 8 dried apricots, cut into quarters
- 1/2 cup (125 mL) toasted sliced almonds, for garnish
- 1 Tbsp (15 mL) each chopped fresh mint, parsley, and cilantro, for garnish
Nutrition
Per serving:
- calories214
- protein7g
- fat8g
- saturated fat3g
- trans fat0g
- carbohydrates32g
- sugars10g
- fibre9g
- sodium71mg
Directions
01
Heat oil in large frying pan over medium-high heat. Add onion and fennel, sauteu0301ing until softened and starting to brown, about 5 minutes. Stir in garlic, ginger, and spices, cooking for another minute.
02
Transfer mixture to 5 quart (4.7 L) or 6 quart (5.7 L) slow cooker before stirring in carrots, parsnips, turnips, bay leaves, vegetable stock, diced tomatoes, chickpeas, and apricots. Cover and cook on low heat for 8 hours until vegetables are tender. Remove and discard bay leaves.
03
Serve garnished with sliced almonds and a sprinkling of mixed herbs.
