Crock Pot Tagine of Squash and Chickpeas with Mushrooms

Name: Crock Pot Tagine of Squash and Chickpeas with Mushrooms
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: USE 3 1/2 TO 6 QUARTS SLOW COOKER; 1 tbsp olive oil; 1 onion; 2 carrots; 4 garlic cloves; 2 tbsp minced gingerroot; 1 tsp turmeric; 0.5 tsp cracked black peppercorns; 1 cinnamon stick; 8 oz cremini mushrooms; 1 can tomatoes (28 ounce); 3 cup butternut squash (2 inch); 2 cup cooked dried garbanzo beans; 1 tbsp liquid honey; 1 tbsp fresh lemon juice; 0.25 cup currants

A Moroccan tagine of chickpeas, cremini mushrooms and butternut squash, seasoned with turmeric and black peppercorns and slow-cooked. It's finished with currants.

8 hr 15 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 480 min · 495 min total
Difficulty: medium

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
If you’re ginger-averse, reduce the amount. 175 Essential Slow Cooker Classics J. Finlayson.