Crock Pot Tagine of Squash and Chickpeas With Mushrooms
- Reviews 3
Ready In: 8 hrs 15 mins
Serves: 6
Ingredients
USE 3 1/2 TO 6 QUARTS SLOW COOKER
- 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) can 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)
Directions
- 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.
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