Pepper, date and harissa tagine

Ingredients

• onions 2, diced
• celery 2 sticks, thinly sliced
• garlic 3 cloves, sliced
• vegetable stock cube 1, crumbled
• ground turmeric 2 tsp
• chopped tomatoes 2 x 400g tins, strained over a bowl to catch the juices
• lemon 1, zested and juiced
• harissa (rose harissa if you can find it) 2 tbsp
• runny honey 2 tbsp
• ground coriander 1 tbsp
• ground cinnamon 1 tsp
• peppers 6, a mix of red, yellow and orange, cut into chunks
• pitted dates 150g, cut into thirds
• fennel 1 bulb, shredded, or cucumber 1, sliced
• natural yogurt 150g
• lemon 1/2, juiced
• mint a small handful, chopped
• parsley, mint or coriander, to serve
• couscous, flatbreads and hummus

Method

• Step 1

  Heat the slow cooker to high. Put in the onions, celery, garlic, stock cube and turmeric with 600ml of just-boiled water. Pour in the tomato juice and cook for 1 hour

  Step 2

  Pour in the strained tomatoes. Stir in the lemon juice, harissa, honey, coriander and cinnamon with 1/2 tsp of salt and plenty of freshly ground black pepper. Mix in the pepper chunks and dates, put the lid back on and cook for another 2 hours or until the peppers are soft.

  Step 3

  Toss together the salad ingredients and season really well.

  Step 4

  Ladle the tagine into bowls and scatter with the lemon zest and herbs. Serve with the salad, couscous, flatbreads and spoonfuls of hummus.

Nutritional data

• kcals 225
• fat 2.1g
• saturates 0.6g
• carbs 40g
• sugars 37.9g
• fibre 9.1g
• protein 6.9g
• salt 0.7g