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Packed with good-for-you vegetables and pulses, this hearty Moroccan tagine is both sustaining and filling.  Cooked at a low temperature it retains all the valuable nutrients and vitamin C to boost your immunity and ground turmeric to help reduce inflammation in the body. Cooked in a slow cooker, it makes the perfect mid-week warming recipe to  come home to. 

Ingredients - Serves 4

2 tbsp Olive Oil or Rapeseed Oil 
1 large onion finely chopped
4 carrots, diced 
3 garlic cloves chopped
1 tin 400g chickpeas 
55g (1/4 cup dried brown lentils rinsed)
1 tbsp ras-el-hanout
1 tsp ground turmeric
1 tsp ground ginger 
1/2 tsp dried chilli flakes 
4 dried dates, chopped roughly
2 tbsp tomato puree
375ml (1 1/2 cups) vegetable stock
1 unwaxed lemon washed and cut in half
1 tsp dried parsley 
1/2 cauliflower grated or blitzed in food processor
sea salt and black pepper to taste



Optional: Heat some oil in a pan and soften and slightly brown the onions and garlic and carrots over a medium temperature for 10 minutes. Alternatively, simply place all the raw ingredients into the slow cooker and stir well to combine.  Add the lemon halves pushing them down into the cooker.  Cover and cook on low for 7-8 hours or high for 4-5 hours.  1/2 hour before serving, stir in the grated cauliflower and add a little more stock if needed for a sauce consistency.  Serve with couscous or brown rice and serve immediately or allow to cool and freeze for another day.