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  • 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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The recipe was originally published as Harvest Tagine on

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