Harvest Tagine

Kitchen Tested
  • Yield 6 servings

This slow-cooker recipes makes a hearty vegetarian meal.

Harvest Tagine 2
Mark Boughton Photography / styling: Teresa Blackburn


2 tablespoons extra-virgin olive oil
1 1/2 teaspoons butter
1 large onion, coarsely chopped
3 garlic cloves, pressed
1 1/2 teaspoons turmeric
2 teaspoons cumin seed
2 teaspoons coarsely ground black pepper
1/4 teaspoon crushed red pepper
1 (14-ounce) can whole tomatoes, with juice, coarsely chopped
6 cups reduced-sodium vegetable broth
1/2 teaspoon salt
1 (20-ounce) can garbanzo beans, drained
2 large sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup golden raisins
1/2 pound green beans, cut into 2-inch pieces
1 zucchini, quartered lengthwise and cut into 2-inch pieces
1 unpeeled eggplant, coarsely chopped


  1. 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.
  2. Transfer onion mixture to a slow cooker, along with tomatoes, vegetable broth and salt. Cover and cook on high 1 hour.
  3. 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.



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