Crockpot Tagine of Squash and Chickpeas with Mushrooms





1 tbsp. olive oil
1 onion, finely chopped
2 carrots, peeled and diced (about 1 cup)
4 cloves garlic, minced
2 tbsp. minced gingerroot (see tip)
1 tsp. turmeric
1/2 tsp. cracked black peppercorns
1 cinnamon stick piece (2 inches)
8 oz. cremini mushrooms, stemmed and halved
1 (1-3/4 lb.) can tomatoes, including juice, coarsely chopped 796 mL
3 cups butternut squash or
2 inch)
2 cups cooked dried or
canned chickpeas, drained and rinsed
1 tbsp. liquid honey
1 tbsp. freshly squeezed lemon juice
1/4 cup currants, optional


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.

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.

In a small bowl, combine honey and lemon juice. Add to slow cooker and stir well. To serve, sprinkle with currants, if using.

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

175 Essential Slow Cooker Classics J. Finlayson

Author's Comments

You will love this unusual combination of flavorings in this dish, which meld beautifully. The taste of the cinnamon and ginger really come through, and the bittersweet combination of lemon and honey, with a sprinkling of currants adds a perfect finish. Serve this over whole grain couscous to complete the Middle Eastern flavors and provide vegetarians with a complete protein. Add a leafy green vegetable, such as spinach or Swiss chard, to complete the meal.

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