Place the vegetable oil into the slow cooker and add sweet potato, red, yellow and orange peppers, aubergine, red onion, chickpeas and tomatoes.
Blend the Gordon Rhodes Tagine Mix with the water and add to the slow cooker pot, stirring again.
Cover and cook for 4 hours on HIGH or 8 hours on LOW or until the veg is cooked through and the sauce has thickened (keep covered during cooking, cooking times may vary between slow cooker models).
Add the green beans, prunes, sultanas, most of the coriander (leaving some for a garnish) and cook for a further 5 minutes.
Serve straight away with cous cous.
Top Tip – Garnish with chopped coriander and almonds.
