By Becca @ Amuse Your Bouche A tagine is usually cooked in… well, a tagine. It’s a North African stew that’s named after the pot it’s cooked in, with its characteristic pointy top (something like this*). I do actually have a lovely tagine, but I know not everybody does – not everyone has space in their kitchen for a piece of cookware that’s dedicated to one particular dish (to be honest, I don’t either, but I’ve crammed it in somewhere). Slow cookers are much more common, and much more versatile, so this time I thought I’d make a slow cooker tagine, with sweet potatoes and chickpeas.
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Source:: Amuse Your Bouche