Squash Chickpea Slow Cooker Recipes

SLOW-COOKER SQUASH STEW

Slow-Cooker Squash Stew image

Provided by Food Network Kitchen

Time 8h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 1/2 cups dried chickpeas, rinsed
1 pound butternut squash, peeled and cut into large pieces
1 bunch Swiss chard, leaves and stems separated and roughly chopped
1 piece parmesan cheese rind, plus grated parmesan for topping (optional)
Kosher salt and freshly ground pepper
Crusty bread and/or lemon wedges, for serving

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.

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

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

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

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) 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

SQUASH, CHICKPEA & RED LENTIL STEW (HEALTHY; SLOW-COOKER)

Squash, Chickpea & Red Lentil Stew (Healthy; Slow-Cooker) image

Make and share this Squash, Chickpea & Red Lentil Stew (Healthy; Slow-Cooker) recipe from Food.com.

Provided by GoldsmithLissa

Categories One Dish Meal

Time 10h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup dried garbanzo beans
1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
2 large carrots, roughly chopped
1 large onion, chopped
1 cup red lentil
4 cups chicken or 4 cups vegetable stock
2 tablespoons tomato paste
2 tablespoons ginger, minced
1 1/2 tablespoons cumin
1 teaspoon salt
1/4 teaspoon pepper
1 lime, juiced
1/2 bunch cilantro, chopped

Steps:

Cover chickpeas in cold water by at least 2 inches. Soak overnight and then drain.
Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, and pepper in your slow cooker.
Cook on low until tender - I left mine on for the full 10+ hours since I had a long day.
If you are serving it all stir in lime juice (otherwise add when you serve). Serve sprinkled with cilantro.

Nutrition Facts : Calories 327.3, Fat 3, SaturatedFat 0.4, Sodium 467.5, Carbohydrate 65.3, Fiber 13.6, Sugar 9.9, Protein 16

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