Slow-Cooker Chickpea Tagine
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
- Optional: Additional olive oil, honey and fresh mint
- Place the first 6 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.
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Feb 3, 2019
I had never had tagine before, but this recipe intrigued me. It was delicious and SO easy to make! My family, even my picky two-year old, loved it. The only tweaks I made were to substitute diced tomatoes for crushed, and I didn’t have chili paste, so I used red pepper flakes. We ate it over quinoa, and it was delicious! I will DEFINITELY make this again!