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Slow-Cooker Chickpea Tagine

Raymond Wyatt
  • minutes
  • Serves

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, 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

2

to 3 teaspoons harissa chili paste

2 tsp

honey

1/4 cup

chopped fresh mint leaves

Plain Greek yogurt, optional

Additional olive oil, honey and fresh mint, optional