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: Africa, Moroccan, Mediterranean
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 (15 ounces) crushed tomatoes; 2 to 3 teaspoons harissa chili paste; 2 teaspoons honey; 1/4 cup chopped fresh mint leaves; Optional: Plain Greek yogurt and additional olive oil, honey and mint

Total Time Prep: 20 min. Cook: 4 hours

Yield 12 servings

Test Kitchen Approved

Don't have a ceramic tagine? No problem! This slow-cooker chickpea tagine recipe delivers the vibrant, aromatic flavors of North African cuisine to your dinner table with zero fuss.

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 (15 ounces) crushed tomatoes
2 to 3 teaspoons harissa chili paste
2 teaspoons honey
1/4 cup chopped fresh mint leaves
Optional: Plain Greek yogurt and additional olive oil, honey and 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, additional olive oil, honey and mint.

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.