For the tagine:
1 (15-ounce) can diced tomatoes
1/2 cup raisins
2 tablespoons olive oil
1 tablespoon harissa paste, plus more for serving
1 (3-inch) cinnamon stick
2 teaspoons kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
Freshly ground black pepper
1 (16-ounce) bag frozen crinkle-cut carrots
1 (16-ounce) bag frozen cauliflower florets
1 (14-ounce) bag pearl onions
1 (10-ounce) bag butternut squash chunks
For finishing and serving:
1 (15-ounce) can garbanzo beans, drained and rinsed
1 tablespoon freshly squeezed lemon juice, plus more as needed
Kosher salt
Freshly ground black pepper
Cooked couscous or cauliflower rice, for serving
Coarsely chopped fresh cilantro (optional)
Coarsely chopped roasted almonds (optional)
Place the tomatoes and their juices, raisins, oil, harissa, cinnamon, salt, coriander, and cumin in a 6-quart or larger slow cooker, season with pepper, and stir to combine.
Add the carrots, cauliflower, onions, and squash and stir as best you can to combine (it may be hard to stir because the vegetables might stick together; that's okay). Cover and cook until the vegetables are very tender, 5 to 6 hours on the LOW setting. Stir halfway through if you can for even cooking.
Stir in the garbanzo beans and 1 tablespoon lemon juice. Taste and season with salt, pepper, and more lemon juice as needed. Serve on couscous topped with cilantro and almonds, if using.
Recipe Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.