Crock Pot Tagine of Squash and Chickpeas With Mushrooms

By Olha on October 05, 2007

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Ingredients

1 tablespoon olive oil
1 onion, finely chopped
2 carrots, peeled and diced ( about 1 cup)
4 garlic cloves, mined
2 tablespoons minced gingerroot ( see tip)
1 teaspoon turmeric
1/2 teaspoon cracked black peppercorns
1 cinnamon stick, piece ( 2 inches)
8 ounces cremini mushrooms, stemmed and halved
1 (28 ounce) cans tomatoes, including juice, coarsely chopped 796 mL
3 cups butternut squash (2 inch) or 3 cups pumpkin, peeled, cubed ( 2 inch)
2 cups cooked dried garbanzo beans or 2 cups canned chick-peas, drained and rinsed
1 tablespoon liquid honey
1 tablespoon fresh lemon juice
1/4 cup currants (optional)

In a large skillet, heat oil over medium heat for 30 seconds. Add onion and carrots and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, gingerroot, turmeric, salt, peppercorns and cinnamon stick and cook, stirring, for 1 minute. Add mushrooms and toss until coated. Add tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware.
Add squash and chickpeas and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until vegetables are tender.
In a small bowl, combine honey and lemon juice. Add to slow cooker and stir well. To serve, sprinkle with currants, if using. Serves 6.
TIP: I prefer a strong gingery flavor in this dish. If you’re ginger-averse, reduce the amount.
175 Essential Slow Cooker Classics J. Finlayson.