Slow Cooker Chickpea and Chorizo Tagine


Slow Cooker Chickpea and Chorizo Tagine

Recipe Type: Main
Cuisine: Slow Cooking
Author: Mediocre Mum
Prep time:
Cook time:
Total time:
Serves: 2-4
I was originally going to serve this with a lemon and mint couscous but then realised I didn’t have any couscous so I’ve said it serves two, but you could stretch it to four with couscous or rice.
  • 1 TBSP of olive oil
  • 2 red onions, sliced thinly
  • 2 cloves of garlic
  • 1 thin chorizo, 15 cm in length, roughly cut diagonally
  • 1 tsp paprika
  • 1 400g tin of chickpeas, rinsed
  • 2 bay leaves
  • 450 ml of veg stock
  • Couple of pinches of dried thyme
  • Juice of half a lemon
  • Couple of pinches of dried sage
  • Natural Yoghurt
  1. Heat the oil in a large frying pan, sauté the onion and garlic for 3-5 minutes until they soften. Add the Chorizo and sauté for a couple of minutes. Add the paprika, stir and cook for a further minute.
  2. Transfer to the slow cooker. Add the chickpeas, bay leaves, vegetable stock and thyme, mix well. Cover and cook on low for 6-8 hours. Thirty minutes prior to serving add the lemon juice and sage.
  3. I’d recommend serving on a bed of couscous, with flatbread and yoghurt.

For more recipes click here

If you happen to try any of the recipes do let me know how you get on.

Butternut Squash and Chickpea Coconut Curry (Slow Cooker)

I’ve been meaning to post this recipe for ages.  I made this curry for my Book Club a few weeks ago, along with my Lamb Curry.  It’s dead easy to make and absolutely delicious.  Enjoy!


  • 1 tbsp of oil
  • 1 onion diced
  • 2 cloves of garlic crushed
  • 1 tbsp of minced ginger (I use lazy ginger in a jar)
  • 3 tbsp of Patak’s Mild Curry Paste
  • 350g Butternut squash, bitesize pieces (you can buy it ready peeled if you want to keep your limbs!)
  • 4 medium sized potatoes peeled and cubed
  • 400g tin of chickpeas drained and rinsed
  • 400 ml of coconut milk (you can use light if you want, I didn’t)
  • 250 ml of vegetable stock
  • 60 ml of smooth peanut butter (it gives it a creamy texture)
  • 2 large handfuls of spinach
  • 250ml of frozen peas


  1. Preheat the slow cooker (low)
  2. Sauté the onion, garlic and ginger till the onions are soft (about 5 min).  Then add the curry paste, mix well, and cook for about a minute.
  3. Put the squash, potatoes and chickpeas in the slow cooker.  Top with the onion mixture.
  4. Pour in the coconut milk, stock and peanut butter.  Mix well.
  5. Cook covered for at least 4 hours until the butternut squash is cooked. (I did closer to 5-6 hrs)
  6. 30 minutes before you are ready to serve mix in the spinach and peas.  I served with Naans, Sag Paneer and Basmati rice.

For more recipe ideas, cooking tips and ideas check out Patak’s Curry Club

Thanks to Patak’s for sending me a lovely selection of their products!  I can’t wait to try them all.