Slow cooker chickpea tagine recipe
 This healthy and comforting tagine is packed with flavour and delicious served over simple couscous or crisp baked potatoes. Each serving provides 310kcal, 6g protein, 46g carbohydrate (of which 31g sugars), 9g fat (of which 1.5g saturates), 9g fibre and 0.7g salt. 400g/14oz can chickpeas in water, rinsed and drained1 red pepper, deseeded and thickly sliced1 onion, chopped1 small butternut squash, peeled, deseeded and cut into bite-sized pieces2 courgettes, cut into bite-sized pieces12 dried apricotssalt and freshly ground black pepper2 tbsp extra virgin olive oil, plus a drizzle to serve 2 garlic cloves, crushed2 tsp paprika1 tsp ground ginger1 tsp ground cumin500g/1lb 2oz carton passata2 tsp honey, plus a drizzle to serve1 tsp harissa pastehandful fresh mint or corianderthick Greek-style yoghurt, to serve 400g/14oz can chickpeas in water, rinsed and drained 1 red pepper, deseeded and thickly sliced 1 onion, chopped 1 small butternut squash, peeled, deseeded and cut into bite-sized pieces 2 courgettes, cut into bite-sized pieces 12 dried apricots salt and freshly ground black pepper 2 tbsp extra virgin olive oil, plus a drizzle to serve 2 garlic cloves, crushed 2 tsp paprika 1 tsp ground ginger 1 tsp ground cumin 500g/1lb 2oz carton passata 2 tsp honey, plus a drizzle to serve 1 tsp harissa paste handful fresh mint or coriander thick Greek-style yoghurt, to serve Method Place the chickpeas, pepper, onion, squash, courgettes and apricots into a slow cooker and season with salt and freshly ground black pepper. Heat the oil in a frying pan, then fry the garlic and spices until fragrant, about one minute. Add the passata, honey and harissa, then bring to a boil. Pour the sauce over the vegetables, cover with the lid and cook on high for four hours. Season to taste with plenty of salt and freshly ground black pepper. Tear in most of the mint or coriander leaves, stir through, then scatter the remaining leaves over the top. Drizzle with a little more oil and honey, then top with spoonfuls of yoghurt. Serve with couscous. Place the chickpeas, pepper, onion, squash, courgettes and apricots into a slow cooker and season with salt and freshly ground black pepper. Heat the oil in a frying pan, then fry the garlic and spices until fragrant, about one minute. Add the passata, honey and harissa, then bring to a boil. Place the chickpeas, pepper, onion, squash, courgettes and apricots into a slow cooker and season with salt and freshly ground black pepper. Heat the oil in a frying pan, then fry the garlic and spices until fragrant, about one minute. Add the passata, honey and harissa, then bring to a boil. Pour the sauce over the vegetables, cover with the lid and cook on high for four hours. Pour the sauce over the vegetables, cover with the lid and cook on high for four hours. Season to taste with plenty of salt and freshly ground black pepper. Tear in most of the mint or coriander leaves, stir through, then scatter the remaining leaves over the top. Drizzle with a little more oil and honey, then top with spoonfuls of yoghurt. Serve with couscous. Season to taste with plenty of salt and freshly ground black pepper. Tear in most of the mint or coriander leaves, stir through, then scatter the remaining leaves over the top. Drizzle with a little more oil and honey, then top with spoonfuls of yoghurt. Serve with couscous.