Slow-Cooker Chickpea Tagine

Name: Slow-Cooker Chickpea Tagine
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 12 servings.
Cuisine: Greek Recipes, Greek Side Dishes, Greek Vegetarian Recipes
Ingredients: 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

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 this dish too much, 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

Ingredients

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

Directions

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.

Test Kitchen tips

For a meatless main dish, serve this over couscous.

If you don't have harissa paste but still want some heat, add a little hot pepper sauce or crushed red pepper flakes.

Nutrition Facts

3/4 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.

Reviews

Click stars to rate

Average Rating:

ANNE

Mar 9, 2020

I really liked this one. I didn't have any zucchini so I substituted 12 oz of frozen kale, and used crushed red pepper instead of the harissa paste -- and I doubled the chickpeas because I was serving it as a meatless meal. Otherwise I followed the recipe. We had it over a 50/50 whole wheat couscous/quinoa blend.
Cheryl

Oct 8, 2019

Resist the urge to.... what?! lol
Katie

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!