Slow Cooker Chick­pea Tagine

PREP: 20 min. COOK: 4 hours MAKES: 12 serv­ings

Simple & Delicious - - ON THE MENU -

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, as it will break down the veg­gies. To make it a main, add shred­ded cooked chicken in the last 10 min­utes or serve with grilled fish. —Ray­mond Wy­att, West St. Paul, MN

1 small but­ter­nut squash (about 2 lbs.), peeled and cut into ¹ ₂-in. cubes 2 medium zuc­chini, cut into ¹ ₂-in. pieces 1 medium sweet red pep­per, coarsely chopped 1 medium onion, coarsely chopped 1 can (15 oz.) chick­peas or gar­banzo beans, 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 ¹₂ tsp. salt ¹₄ tsp. pep­per ¹₄ tsp. ground cin­na­mon 1 can (14.5 oz.) crushed toma­toes 2 to 3 tsp. harissa chili paste 2 tsp. honey ¹₄ cup chopped fresh mint leaves Greek yo­gurt and ad­di­tional olive oil, honey and fresh mint, op­tional

1. Place the first six in­gre­di­ents in a 5- or 6-qt. slow cooker.

2. 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.

3. If de­sired, top with yo­gurt and ad­di­tional mint, olive oil and honey.

³ ₄ CUP 127 cal., 3g fat (0 sat. fat), 0 chol., 224mg sod., 23g carb. (9g sug­ars, 6g fiber), 4g pro.

Di­a­betic ex­changes: 11/2 starch, 1/2 fat.

TEST KITCHEN TIPS

For a meat­less main dish, serve this over cous­cous.

If you don’t have harissa paste but still want some heat, add a lit­tle hot pep­per sauce or crushed red pep­per flakes.

Slow Cooker Chick­pea Tagine

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