Crock Pot Tagine of Squash and Chickpeas With Mushrooms

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 or pumpkin, peeled, cubed (2 inch)
• 2 cups cooked dried garbanzo beans or canned chick-peas, drained and rinsed
• 1 tablespoon liquid honey
• 1 tablespoon fresh lemon juice
• 1/4 cup currant (optional)

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   TIP: I prefer a strong gingery flavor in this dish. If you’re ginger-averse, reduce the amount.

5. 5

   175 Essential Slow Cooker Classics J. Finlayson.