Slow-Cooker Chickpea Tagine
“While traveling through Morocco, my wife and I fell in love with the complex flavours 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
| Servings | Prep Time | Cook Time |
| 12servings | 20minutes | 4hours |
| Servings | Prep Time |
| 12servings | 20minutes |
| Cook Time |
| 4hours |
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 chickpeas or garbanzo beans (15 oz.), rinsed and drained
- 12 dried apricots halved
- 2 tbsp olive oil
- 2 garlic cloves minced
- 2 tsp paprika
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground cinnamon
- 1 can crushed tomatoes (14.5 oz.)
- 2 or 3 tsp harissa chili paste
- 2 tsp honey
- 1/4 cup fresh mint leaves chopped
- Plain Greek yogurt optional
- Additional olive oil optional
- Additional honey optional
- Additional fresh mint optional
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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.
Recipe Notes
