Slow-Cooker Chickpea Tagine
While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. —Raymond Wyatt, West St. Paul, Minnesota
Total TimePrep: 20 min. Cook: 4 hours
- 1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
- 2 medium zucchini, cut into 1/2-inch pieces
- 1 medium sweet red pepper, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
- 12 dried apricots, halved
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cinnamon
- 1 can (14.5 ounces) crushed tomatoes
- 2 to 3 teaspoons harissa chili paste
- 2 teaspoons honey
- 1/4 cup chopped fresh mint leaves
- Plain Greek yogurt, optional
- Additional olive oil, honey and fresh mint, optional
- Place the first six ingredients in a 5- or 6-quart slow cooker.
- In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint.
- If desired, top with yogurt, and additional mint, olive oil and honey to serve.
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Nutrition Facts3/4 cup: 127 calories, 3g fat (0 saturated fat), 0 cholesterol, 224mg sodium, 23g carbohydrate (9g sugars, 6g fiber), 4g protein. Diabetic exchanges: 1-1/2 starch, 1/2 fat.
Originally published as Slow cooked chick pea tagine in Simple & Delicious August/September 2018
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