Vegetable and Lemon Tagine

Into the slow cooker, add;

1. Chopped onion, carrot, parsnip, swede, potato, celery.  Nice big pieces - thumb sized.  
2. Fennel seeds, ground black pepper, garlic, saffron, bay leaves, powdered cinnamon.  A good portion of preserved lemon, cut into large slices.  Today I used a half a normal sized lemon.
3. A tin of chickpeas with their water, a cup of white cooking wine, a good big glug of olive oil.

And I served it with couscous, to which I added some pickled veg (I'd done it in a raspberry vinegar with star anise), some very finely chopped mint, and some sea buckthorn oil.  And a bit of mushroom stock.

Top Notch!