You are here: Home » Recipes » Harvest Tagine Harvest Tagine Kitchen Tested Yield 6 servings This slow-cooker recipes makes a hearty vegetarian meal. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Ingredients 2 tablespoons extra-virgin olive oil1 1/2 teaspoons butter1 large onion, coarsely chopped3 garlic cloves, pressed1 1/2 teaspoons turmeric2 teaspoons cumin seed2 teaspoons coarsely ground black pepper1/4 teaspoon crushed red pepper1 (14-ounce) can whole tomatoes, with juice, coarsely chopped6 cups reduced-sodium vegetable broth1/2 teaspoon salt1 (20-ounce) can garbanzo beans, drained2 large sweet potatoes, peeled and cut into 1-inch cubes3/4 cup golden raisins1/2 pound green beans, cut into 2-inch pieces1 zucchini, quartered lengthwise and cut into 2-inch pieces1 unpeeled eggplant, coarsely chopped Instructions Heat olive oil and butter in a large nonstick skillet. Add onion; saute 3 minutes. Add garlic, turmeric, cumin, black pepper and red pepper; saute 3 minutes. Transfer onion mixture to a slow cooker, along with tomatoes, vegetable broth and salt. Cover and cook on high 1 hour. Add garbanzo beans, sweet potatoes, raisins, green beans, zucchini and eggplant. Continue cooking on high 1 1⁄2 hours or on low 2 to 3 hours, until vegetables are tender. Serve over couscous. Recipe by Crescent Dragonwagon.