Slow Cooker Spiced Aubergine & Green Bean Tagine

Before you begin...

This recipe takes around 5-10 min to prep, so get your slow cooker and all your ingredients ready, then wash your fruit and veg

Now, let's get started!

Boil half a kettle

Turn on your slow cooker to high

Trim the green stalk[s] off your aubergine[s] and chop into bite-sized pieces

Peel and chop your red onion[s] into wedges

Crush your garlic open by squashing it with the side of a knife and remove the skins

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Add the chopped aubergine, onion wedges and crushed garlic to the dish with your ras el hanout, ground smoked paprika and a pinch of salt and pepper

Add your chopped tomatoes to the dish with your sultanas, tahini, the juice of half the lemon and a pinch of salt and sugar

Sprinkle in your vegetable stock mix with 80ml [120ml] [160ml] boiled water, give everything a good mix up and cook for an initial 2 hours

Meanwhile, trim, then chop your green beans in half

Chop your parsley roughly, including the stalks

Bash your hazelnuts in the bag with a rolling pin

After the initial 2 hours, add the chopped green beans to the dish and cook for a final 1.5 hours – this is your slow cooker spiced aubergine & green bean tagine

Squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly