Crock Pot Tagine Of Squash And Chickpeas With Mushrooms Recipes

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SLOW-COOKER CHICKPEA TAGINE



Slow-Cooker Chickpea Tagine image

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

Provided by Taste of Home

Categories     Side Dishes

Time 4h20m

Yield 12 servings.

Number Of Ingredients 20

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

Steps:

  • 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.

Nutrition Facts : Calories 127 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges

CROCK POT TAGINE OF SQUASH AND CHICKPEAS WITH MUSHROOMS



Crock Pot Tagine of Squash and Chickpeas With Mushrooms image

You will love this unusual combination of flavorings in this dish, which meld beautifully. The taste of the cinnamon and ginger really come through, and the bittersweet combination of lemon and honey, with a sprinkling of currants adds a perfect finish. Serve this over whole grain couscous to complete the Middle Eastern flavors and provide vegetarians with a complete protein. Add a leafy green vegetable, such as spinach or Swiss chard, to complete the meal.

Provided by Olha7397

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 15

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)

Steps:

  • 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.

Nutrition Facts : Calories 359.5, Fat 6.8, SaturatedFat 0.8, Sodium 43.3, Carbohydrate 63.5, Fiber 15.8, Sugar 17.5, Protein 16.2

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