Tagines are traditional dishes from North Africa and they are normally cooked in a special pot slowly over an open fire. Recently I’ve been watching a Youtube couple ‘Kinging It‘ visit North Africa and they have been cooking and eating the loveliest looking tagines. It got me to thinking about making a tagine.
In the past I have made a meat tagine but that was quite sometime ago now. Therefore I decided we were definitely in need of a vegan tagine. On this occasion I decided to make my tagine in the slow cooker as I don’t have a special pot. Although the slow cooker pot does cook food slowly so it’s an ideal alternative for a tagine. I’m sure on one in Africa would mind as the tagine was so tasty. We loved it and we hope you will too.
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Equipment
- Saucepan
- Colander
- Sharp knife
- Chopping board
- Vegetable peeler
- Slow cooker
- Teaspoon
- Stirring spoon
Ingredients
- Dried black beans x 300g or 2 400g tins
- Dried cannellini x 300g or 2 400g tins
- Onion x 1
- Butternut squash x 1 small
- Carrots x 2
- Medjool dates 6 – 8
- Tomatoes x 1 400g tin
- Vegetable stock x 600mls
- Smoked paprika x 1 tsp
- Ground cumin x 1 tsp
- Ground coriander x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Ground cardamom x 1 tsp if you can get it, if not the seeds from about 3 – 4 pods
- Garlic Powder x 1 tsp
- Salt x 1/2 tsp
- Pepper to your taste
- Spinach x 1 handful
Method
- Cook the beans as per the packet instructions.
- Peel, slice and dice the onion.
- Next peel the skin from the butternut squash, cut lengthways and remove the seeds.
- Dice the squash into 2 centimetre piece.
- Now peel and slice the carrots into chunky pieces.
- Slice the dates lengthways and remove the stones.
- Now slice and dice the dates.
- Put all of these ingredients into the slow cooker.
- Pour over the tomatoes and vegetable stock.
- Sprinkle over the smoked paprika, ground cumin, ground coriander, ground sweet cinnamon, garlic powder and the salt and the pepper to your taste.
- Once the beans are cooked drain and rise them.
- Then add them to the slow cooker as well.
- Put the lid on and turn the cooker on for 8 hours on low or 4 hours on high.
- Ten minutes before the end of the cooking process add in the spinach and let it wilt down by stirring it through.
- Finally serve with quinoa, millet or rice and enjoy.
Slow Cooker Bean Tagine was a hit with my husband and myself. My son Ted, who is eight, was not as keen. Ted used to love beans when he was a toddler. He would run to the dinner table for a chickpea but nowadays he much prefers meat. Occasionally, I like to try Ted on beans but normally there is always a complaint. As I mentioned, Howard and I really enjoyed this dish and we will definitely be eating it again soon. It’s a great dish to cook in batches and store in the freezer for another occasion too. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 