Crock Pot Tagine Of Squash And Chickpeas With Mushrooms

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 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)

Recipe

• 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 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 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 tip: i prefer a strong gingery flavor in this dish. if you’re ginger-averse, reduce the amount.
• 5 175 essential slow cooker classics j. finlayson.