This is just soooo good! I wasn’t really sure whether I could call it a ‘tagine’ since I don’t actually have one of those fancy pots, I just chucked it all in the slow cooker, but it certainly has Moroccan vibes and flavours so I’m going with it!
This recipe is super easy and versatile, you can switch out the veggies and fruit for almost whatever is hanging about in your fridge/freezer and it’ll all work out okay. As with other recipes in my ‘CBA Cookery’ series, this one requires barely any prepping or chopping (depending what veggies you’re chucking in) and minimal supervision. It’s perfect for when you need something warming and comforting but also packed with vitamins and minerals.
I’ve recently switched to a plant-based diet (well, like 95% of the time, I’m still eating some honey though because I’m not eating sugar and it is just so much cheaper than maple syrup here and the budget just doesn’t stretch that far!) and my body has never been happier! Combining the plant-based diet with homeopathy and really tuning in and listening to my body for the past few months has meant that I have totally resolved my thyroid issues, chronic fatigue, hormone imbalance, weight gain and a large portion of my anxiety (hey, I was basically born anxious, I don’t think it will ever entirely go! lol) which has been AMAZING! I’ve also undergone some specifically plant-based nutritionist training too, which I enjoyed (because I’m such a nerd when it comes to nutrition!)
Anyway, you came here for this tagine thingy, so I’ll stop waffling and get to it! As usual if you don’t have any of these ingredients in then you can sub in other veggies – I’ve made this with broccoli, sweet potato is great, regular potatoes are also good but I would par boil them for 15 mins first and chop them quite small. Dates would also be awesome (maybe even better!) if you don’t have raisins (but raisins are cheaper! lol) Also if you’re making this for kids maybe omit the chilli flakes and if you wanted to use fresh mint that would be great too (my youngest child eats all the damn leaves when she’s playing out so I never get any to cook with!) Also you can just eyeball the veggies/fruits and adjust the spices to taste as well, I’m quite lax about measuring things!
CBA Cookery: Vegan Moroccan Tagine (gf, df, Ve, serves 2-4)
- 390g Tin of Ratatouille
- 2 ‘chunks’ of frozen spinach
- 150g frozen butternut squash (yay, someone else chopped it!)
- 1/2 tin of chickpeas, drained (chuck the whole tin in if you like!)
- 70g dried apricots
- 50g dried raisins
- 1tsp garlic powder (or a squidge of garlic puree, I’d run out!)
- 1tsp crushed chillies
- 1tsp cumin
- 1/2tsp turmeric
- 3-4tsp mint sauce
- Extra water (I filled the tin from the ratatouille up about 3/4 and poured that in, remember you don’t want it too wet as it doesn’t evaporate in the slow cooker – but if you do put too much in you could thicken it up with some cornstarch or arrowroot at the end)
Well, basically chuck it all in the slow cooker on high for about 3-4 hours. If you like you can serve it with brown rice, quinoa or couscous (if you’re not gluten free), if energy is low then those pouches of microwaveable rice are excellent (Aldi does a nice quinoa one too). Personally I just like a great big bowl of this by itself though ❤️