Pepper, date and harissa tagine

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.